Main ingredients
sundubu (soft tofu)onionlarge green onioneggbeefclamschili oilspicy gochugaruregular gochugarusoy sauceminced garlicfermented anchovy sauce
Sung Si-kyung's Beef and Clam Sundubu Jjigae
A 5-minute sundubu jjigae that explodes with deep umami from land and sea by stir-frying beef and clams together in rich chili oil.
Ingredients needed 2 servings
Recipe
Cooking tips
- When adding gochugaru, high heat can easily burn it and cause bitterness, so be sure to turn off the heat or use low heat and stir-fry with residual heat to develop a beautiful red color.
- The combination of the beef's hearty flavor and the clams' refreshing taste creates a deep umami explosion without any added seasonings.
- Since sundubu releases a lot of water on its own, the initial amount of water added should be less than you think to prevent the stew from becoming bland.
Recommended for
- Those who want a rich, stimulating, and spicy sundubu jjigae that tastes like it's from a restaurant.
- Those who want a hearty meal with a hot soup dish that combines the deep flavors of meat and seafood.
- Cooking beginners who want to create a deep stew flavor with just a simple stir-frying process.
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Aha Bujang's Clam Sundubu Jjigae
- Jung Ho-young's Clam Soondubu Jjigae
- Yoon Yi-ryeon's Clam and Sundubu Jjigae
- Hong Shin-ae's Clam and Soft Tofu Stew
- Seonkyoung Longest Beef Kimchi Sundubu Jjigae
- Aha Bujang's Wok-Fired Meat Sundubu Jjigae
- Raymon Kim's Pork Soondubu Jjigae
- Yoon Yi-ryeon's Sundubu Jjigae
- Solo Cooking God's Pork Belly Soybean Curd Stew
- Ttukdak Hyung's Samgyeopsal Sundubu Jjigae
