Modu Recipes

Ttukdak Hyung's Chadolbagi Sundubu Jjageuli

A highly addictive rice thief dish made by crisply grilling chadolbagi to render fat, then simmering it with spicy seasoning and soft tofu until the broth is reduced.

🙋 Recommended for

  • ⭐ Those who want to empty a bowl of rice with the combination of tender chadolbagi oil and spicy sundubu.
  • ⭐ Those who want to create a deep meat stew flavor with simple stir-frying ingredients.
  • ⭐ Those who want to enjoy spicy and rich jjageuli bibimbap on days with no appetite.

Ingredients needed 🛒2 servings

  • chadolbagi 150g
  • green onion 1 stalk
  • gochugaru 2 tbsp
  • doenjang 1 tbsp
  • gochujang 1 tbsp
  • jin-ganjang 1 tbsp
  • mirin 1 tbsp
  • water 1 cup
  • sundubu 1 pack
  • beef dasida a pinch
  • red chili pepper 1
  • cheongyang chili pepper 2
  • egg 1
  • minced garlic 1 tbsp

Recipe 🍳

  1. Place chadolbagi in a pan and cook until crispy, rendering enough savory oil, then cut into bite-sized pieces with scissors.
  2. In the pan with the rendered meat oil, add chopped green onion, gochugaru, doenjang, gochujang, jin-ganjang, and mirin. Stir-fry with the meat over medium heat until well combined, being careful not to burn.
  3. Once the seasoning is well mixed, add 1 cup of water and bring to a boil over high heat.
  4. When the broth comes to a rolling boil, add the sundubu cut into large chunks and lightly mash with a spoon to help the seasoning infuse.
  5. Add a pinch of beef dasida for umami, then throw in chopped red chili pepper and cheongyang chili pepper for heat.
  6. Finally, crack an egg into the center, add 1 tbsp minced garlic, and simmer until the broth thickens slightly.
  1. Pan-sear chadolbagi to render fat, cut into pieces, then stir-fry with green onion and seasoning ingredients.
  2. Add water, bring to a boil, then add sundubu, beef dasida, cheongyang chili pepper, and red chili pepper.
  3. Add egg and minced garlic, and simmer until the broth reduces. Finish the stew.

Cooking tips 💡

  • Crisply fry the chadolbagi until enough oil is rendered to create a deep, flavorful chili oil when stir-frying the seasoning.
  • Since this is a jjageuli style, use only a small amount of water initially and simmer to allow the moisture from the sundubu to create a rich consistency.
  • Sundubu releases moisture as it cooks, so reduce the broth accordingly while adjusting seasoning to prevent it from becoming bland.

Shop ingredients on Coupang(Ad)

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