Sung Si-kyung's Beef and Clam Sundubu Jjigae

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.