Modu Recipes

Ttukdak Hyung's Gochu Chamchi Sundubu Jjigae

A super simple sundubu jjigae that achieves a deep and spicy flavor by stir-frying a whole can of spicy tuna, eliminating the need for complex seasoning paste.

🙋 Recommended for

  • ⭐ Those who have struggled to achieve the deep red pepper oil flavor unique to sundubu jjigae.
  • ⭐ College students and cooking beginners who want to make the best stew with minimal ingredients and simple measurements.
  • ⭐ Those who want a hearty, comforting soup dish with a soft and spicy broth, or need a hangover cure.

Ingredients needed 🛒2 servings

  • 1 pack soft tofu
  • 1 can spicy tuna
  • 1 stalk green onion
  • 2 tbsp cooking oil
  • 1 tbsp gochugaru
  • 1/2 onion
  • water, about 1 can's worth (from tuna can)
  • some zucchini
  • 1 tbsp myeolchi aekjeot (anchovy sauce)
  • 1 tbsp gukganjang (soup soy sauce) or salt
  • some mushrooms (optional)
  • 1 egg
  • some ground black pepper

Recipe 🍳

  1. Clean and chop 1 stalk of green onion, and slice onion and zucchini into bite-sized pieces.
  2. In a pot, add 2 tbsp cooking oil and the chopped green onion, stir-fry to infuse the oil with a mild scallion aroma.
  3. When the scallion oil is fragrant, add 1 can of spicy tuna and 1 tbsp gochugaru, stir-fry without burning to create a red pepper oil base.
  4. Add 1/2 chopped onion and stir-fry until translucent to bring out sweetness.
  5. Cut 1 pack of soft tofu into large chunks and add to the pot, then fill the empty tuna can with water and pour in (about 1 can's worth).
  6. Add some sliced zucchini, then season with 1 tbsp myeolchi aekjeot and 1 tbsp gukganjang for deep seasoning.
  7. If you have any leftover mushrooms in the fridge, add a few and bring the stew to a boil.
  8. Finally, crack 1 egg into the stew, sprinkle with a pinch of ground pepper, top with remaining green onion, and boil once more to finish.
  1. In a pot, stir-fry cooking oil and green onion to make scallion oil, then add spicy tuna and gochugaru to create red pepper oil.
  2. Add onion and stir-fry, then add soft tofu and water (1 can's worth) and bring to a boil.
  3. Season with zucchini, myeolchi aekjeot, and gukganjang, then add egg, mushrooms, and pepper to finish.

Cooking tips 💡

  • Stir-frying the spicy tuna and gochugaru in scallion oil first creates a deep, smoky flavor and red pepper oil reminiscent of Chinese-style jjamppong without the need for complex seasoning.
  • If you're unsure about water measurement, use the empty spicy tuna can as a measuring cup and fill it once — perfect broth consistency.
  • If you don't have gukganjang or myeolchi aekjeot on hand, simply season with salt for a clean taste.

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