Ttukdak Hyung's Mussel Sundubu Jjigae
A refreshing stew made with clear broth from boiled mussels, spicy chili oil, and soft, silky tofu.
Ingredients needed 2 servings
Recipe
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.
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.
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