Modu Recipes

Ttukdak Hyung's Mussel Sundubu Jjigae

A refreshing stew made with clear broth from boiled mussels, spicy chili oil, and soft, silky tofu.

🙋 Recommended for

  • ⭐ For those who want a spicy and refreshing soup to accompany a rich main dish.
  • ⭐ For those who want to achieve a deep, flavorful sundubu jjigae with a refreshing seafood broth base.

Ingredients needed 🛒2 servings

  • mussels
  • cooking oil
  • gochugaru
  • green onions
  • mussel broth
  • gukganjang
  • myeolchi aekjeot
  • soft tofu
  • eggs
  • Cheongyang chili peppers

Recipe 🍳

  1. Clean the mussels thoroughly, then boil them in a pot. Remove the meat from the shells, and reserve the broth.
  2. Add cooking oil to a pan or pot. Add gochugaru, chopped green onions, and the reserved mussel meat. Stir-fry gently over medium-low heat, being careful not to burn.
  3. When the chili oil forms, carefully pour in the reserved mussel broth and bring to a boil.
  4. Once the broth boils, season with gukganjang and myeolchi aekjeot to taste.
  5. Slice the soft tofu into thick pieces and add to the stew. Add the egg and diagonally sliced Cheongyang chili peppers. Let it simmer for a moment until bubbling. Serve.
  1. Boil mussels, remove meat, and set aside the broth.
  2. In an oiled pot, stir-fry gochugaru, green onions, and mussel meat to release aroma.
  3. Add mussel broth, soy sauce, and fish sauce, then add soft tofu, egg, and Cheongyang chili peppers. Bring to a boil.

Cooking tips 💡

  • When stir-frying gochugaru, use medium-low heat to gently extract the oil and prevent burning.
  • Leaving a few mussel shells to boil along with the stew enhances the visual presentation.

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musselsgochugarugreen onionssoft tofueggsCheongyang chili peppers
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