Sung Si Kyung's Jjolmyeon Sundubu

• 1 pack sundubu
• 1 serving jjolmyeon
• 100g beef (for soup)
• a handful of sour kimchi
• 1/2 large green onion
• 1/2 onion
• 1 tbsp brewed soy sauce
• 2 tbsp gochugaru
• 1 tbsp minced garlic
• 1 tbsp tuna extract
• 1 tbsp soup soy sauce
• a pinch of sugar
• 1 egg
• 400ml seafood broth (or anchovy broth)

Recipe 🍳

Cooking tips 💡

• If you add jjolmyeon directly to the broth, the starch from the noodles will make the soup overly thick and cloudy. Always boil the noodles separately for about 3 minutes and rinse off the starch before combining for a clean taste.
• When frying gochugaru in oil, high heat can easily burn it, causing a bitter, scorched flavor. Be sure to lower the heat or use residual heat to gently infuse the oil.
• After finishing, if you want deeper umami, add a pinch of seasoning powder like Miwon to really bring the flavors to life.

Recommended for 🙋

• ⭐Those looking for a special twist on ordinary sundubu-jjigae, enjoying springy, chewy noodles together.
• ⭐Those wanting to relieve stress with the deep, spicy kick of beef and homemade chili oil.