Modu Recipes

Solo Cooking God's Gochu Chamchi Sundubu Jjigae

A super simple sundubu jjigae that makes a deep and rich flavor by using the spicy oil from a can of gochu chamchi as is, without needing to separately infuse chili oil.

🙋 Recommended for

  • ⭐ People living alone who feel lazy to cook but crave a proper spicy and hearty soup.
  • ⭐ Those who want to make the best jjigae with minimal ingredients at a campsite or outdoors.
  • ⭐ Beginner cooks who always failed because making sundubu jjigae seasoning paste was cumbersome.

Ingredients needed 🛒2 servings

  • 1 can gochu chamchi
  • 1 pack sundubu
  • 1 tbsp minced garlic
  • 1/2 tbsp gochugaru
  • 1 cup water (about 200ml)
  • 1/2 king oyster mushroom
  • 1/2 onion
  • 1/3 green onion
  • 1 tbsp anchovy sauce
  • 1/2 tbsp soup soy sauce
  • 1 egg

Recipe 🍳

  1. Place 1 can of gochu chamchi, including all the oil, into a ttukbaegi (earthenware pot) or small pot.
  2. Add 1 tbsp minced garlic and 1/2 tbsp gochugaru, and stir-fry to combine well with the tuna oil.
  3. When a spicy aroma rises, pour in 1 cup of water, cut the 1 pack of sundubu into large pieces, and add it whole.
  4. Cut the king oyster mushroom and onion into bite-sized pieces for added texture, and add to the pot.
  5. Finely chop the green onion for a refreshing taste and add it to the jjigae.
  6. For deep savory flavor, add 1 tbsp anchovy sauce and 1/2 tbsp soup soy sauce to season overall.
  7. When the jjigae comes to a bubbling boil, taste the broth and add a little more soup soy sauce if bland.
  8. Finally, crack 1 egg into the pot, keep the heat on until the egg white is slightly cooked, then finish.
  1. In a ttukbaegi, add the gochu chamchi, minced garlic, and gochugaru, and lightly stir-fry to release the aroma.
  2. Add water, sundubu, and prepared vegetables (mushroom, onion, green onion) and bring to a boil.
  3. Season with anchovy sauce and soup soy sauce, add the egg, and boil once more to finish.

Cooking tips 💡

  • The oil in the gochu chamchi can is already seasoned, so there's no need to add any additional cooking oil or chili oil.
  • Because sundubu also releases water during cooking, it's key not to add too much water initially.
  • The egg yolk added at the end is more delicious if not fully cooked but left soft and runny to be eaten with the soft sundubu.

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