Main ingredients 🥩
soondubugochujang tunagochugarugarlicsoy saucepenny bun mushroomsgreen chili pepperschicken stock
Solo Cooking God Tuna Soondubu Jjigae
A fail-proof, deeply flavorful tuna soondubu jjigae made in minutes using just one can of gochujang tuna instead of complicated spice blends.
🙋 Recommended for
- ⭐ Beginners who struggle with seasoning soondubu jjigae and often ruin their dishes
- ⭐ Those wanting a spicy, hearty clay pot soup after work in just 10 minutes without any hassle
Ingredients needed 🛒1 servings
- soondubu 1 pack
- gochujang tuna 1 can
- gochugaru 1 tablespoon
- minced garlic 1 tablespoon
- soy sauce 3 tablespoons
- penny bun mushrooms handful
- green chili peppers 1
- chicken stock 1/3 tablespoon
- egg 1
- black pepper to taste
Recipe 🍳
- Pour two cups of water into a clay pot, then add the entire can of gochujang tuna, including the oil.
- For vibrant, bright color, add 1 tablespoon of gochugaru, 1 tablespoon of minced garlic, and 3 tablespoons of soy sauce to adjust the broth's saltiness.
- Cut the soondubu pack in half and place it whole into the pot, then chop it into bite-sized pieces with a spoon.
- Add a handful of penny bun mushrooms, roughly chopped, and finely slice one green chili pepper for a spicy kick.
- Once all ingredients are in, bring to a boil over high heat until the seasonings are well combined.
- When the broth starts boiling, enhance the rich umami flavor by adding 1/3 tablespoon of chicken stock.
- Finally, crack one fresh egg into the center and sprinkle with black pepper. Simmer briefly to finish.
- Add water, gochujang tuna, gochugaru, minced garlic, and soy sauce to the clay pot and mix well.
- Chop soondubu, penny bun mushrooms, and green chili peppers into bite-sized pieces, then add them and boil over high heat for a short time.
- Boost flavor with chicken stock, then add egg and sprinkle with pepper. Cook briefly to finish.
Cooking tips 💡
- Soondubu releases a significant amount of moisture during cooking, so avoid adding too much water at the beginning—this ensures a thick, rich texture.
- You can substitute chicken stock with beef dashi (about 1/3 tablespoon) to recreate the bold, restaurant-style flavor.
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