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.
Ingredients needed 2 servings
Recipe
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.
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.
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