Main ingredients
BrisketGreen onionGochugaru (Korean chili flakes)Coin brothDoenjang (fermented soybean paste)Guk-ganjang (soup soy sauce)Minced garlicOnionZucchiniShiitake mushroomTofuAnchovy sauceCheongyang chili pepperEnoki mushroom
Ttukdak Hyung's Brisket Sundubu Jjigae
A spicy stew made with brisket oil to create a savory chili oil, with squeezed and mashed tofu added for a crumbly, bibim-jjigae-like texture.
Ingredients needed 2 servings
Recipe
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.
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