This Man's Cook Squid Soondubu Jjigae

• soft tofu 1 pack
• squid (small) 1 piece
• green onion 1 cup
• cheongyang pepper 1 piece
• red pepper 1/2 piece
• zucchini appropriate amount
• onion appropriate amount
• vegetable oil 2 tablespoons
• sesame oil 1 tablespoon
• minced garlic 1 tablespoon
• fine gochugaru 1 tablespoon
• regular gochugaru 1 tablespoon
• soy sauce 2 tablespoons
• water 2 cups (400ml)
• tuna sauce 2 tablespoons
• black pepper 3 pinches
• egg yolk 1 piece

Recipe 🍳

Cooking tips 💡

• Keep the squid skin on as it contains rich umami compounds that enhance the dish’s depth of flavor.
• Mixing fine and regular gochugaru creates a much smoother color and a restaurant-quality visual appeal.
• Always drain the brine from soft tofu before adding it to the stew to maintain a balanced, rich broth without dilution.
• Avoid using egg white as it can cloud the broth—only use the yolk for a clean, glossy finish.