Modu Recipes

Solo Cooking God Sundubu Jjigae

A fail-proof sundubu jjigae that's rich and spicy, made by infusing chili oil directly without needing to prepare a separate broth.

🙋 Recommended for

  • ⭐ Those who want to make a restaurant-quality, fail-proof spicy sundubu jjigae at home
  • ⭐ Those who want to achieve deep umami without the hassle of making a separate broth

Ingredients needed 🛒2 servings

  • Ground pork (or beef) 50g
  • 1 pack sundubu
  • 1 green onion
  • 1/4 onion
  • 1/4 zucchini
  • 3–4 tbsp cooking oil
  • 2 tbsp gochugaru
  • 2 cups water
  • 1 tbsp minced garlic
  • 1 tbsp anchovy sauce (fish sauce)
  • 1 tbsp soy sauce (jin-ganjang)
  • 1 Cheongyang chili pepper
  • 1 egg
  • A pinch of black pepper

Recipe 🍳

  1. Slice the green onion into rounds, and finely chop the onion and zucchini for the stew.
  2. Cut along the dotted line in the center of the sundubu package and set aside in thick chunks.
  3. Generously coat the inside of a ttukbaegi or pot with cooking oil, and add the sliced green onion and ground pork.
  4. Stir-fry over medium heat until the meat is no longer pink on the surface and the scallion oil is fully infused.
  5. Reduce the heat to low, add 2 tablespoons of gochugaru, and quickly stir-fry for 15 seconds to make chili oil.
  6. Before the gochugaru burns, immediately pour in 2 cups of water and turn the heat to high.
  7. Add the minced garlic, anchovy sauce, and soy sauce to season the base, then add the onion and zucchini.
  8. When the broth boils, add the sundubu whole, break it into large chunks with a spoon, and boil for at least 5 minutes.
  9. Finish by adding sliced Cheongyang chili pepper, an egg, and a pinch of black pepper, then give it one more quick boil to complete.
  1. Chop the vegetables for the stew, and stir-fry the cooking oil, green onion, and ground meat in a ttukbaegi.
  2. Over low heat, add gochugaru to make chili oil, then pour in water and seasonings and bring to a boil.
  3. Add the vegetables and sundubu, boil thoroughly, then top with Cheongyang chili pepper and egg to finish.

Cooking tips 💡

  • If you use too little oil when stir-frying, the gochugaru can easily burn and the chili oil won't come out well, so be generous with the oil.
  • Instead of anchovy sauce, you can use salted shrimp, sand lance sauce, or canned tuna liquid for great umami.
  • If the stew becomes too watery and bland after adding the sundubu, add a little more fish sauce or soy sauce to taste.

Shop ingredients on Coupang(Ad)

Ground beefGround porkSundubu (soft tofu)Green onionOnionZucchiniGochugaru (Korean chili flakes)Minced garlic

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