Ttukdak Hyung's Brisket Sundubu Jjigae

Cooking tips 💡

• Squeezing out the water from regular tofu and crumbling it creates a unique, crumbly texture that is a cross between bibim-jjigae and sundubu jjigae.
• When making chili oil, stir-fry the green onions and gochugaru quickly over medium-low heat without burning, as they can become bitter if scorched.
• Finishing the seasoning with anchovy sauce or fish sauce will further deepen the stew's umami flavor.

Recommended for 🙋

• ⭐Those who want to try a tofu stew with a unique, crumbly, and hearty texture different from traditional sundubu jjigae.
• ⭐Those who want a rich and spicy brisket soup dish, like a Korean BBQ restaurant's lunch special.
• ⭐Those who want to enjoy a hearty meal or a side dish with a savory and spicy stew.