Main ingredients
sundubujjolmyeonbeefkimchilarge green oniononionbrewed soy saucegochugaruminced garlictuna extractsoup soy sauceegg
Sung Si Kyung's Jjolmyeon Sundubu
A unique, trending stew featuring soft sundubu and chewy jjolmyeon noodles simmered in a spicy chili oil base with stir-fried beef and scallion-infused oil
Ingredients needed 2 servings
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.
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