Modu Recipes

Ttukdak Hyung's Sundubu Jjigae

A hearty and spicy soft tofu stew (Sundubu Jjigae) made with soft tofu, zucchini, and shiitake mushrooms, simmered in a flavorful chili broth.

🙋 Recommended for

  • ⭐ Those who want to fill up with a hearty bowl of hot Sundubu Jjigae.
  • ⭐ Those who enjoy the combination of soft tofu and zucchini.
  • ⭐ Those who want to create a rich broth by balancing the stock and seasoning.

Ingredients needed 🛒3 servings

  • Cooking oil: 50ml
  • Gochugaru: 6 spoons
  • Scallions: 50g
  • Soy sauce: 2 spoons
  • Minced garlic: 1 spoon
  • Clams: 100g
  • Mirin: 2 spoons
  • Water: 300ml
  • Anchovy stock powder: 1 spoon
  • Seasoned salt: 0.5 spoon
  • Pepper: 0.2 spoon
  • Zucchini: 100g
  • Shiitake mushrooms: 30g
  • Onion: 70g
  • Soft tofu: 700g
  • Cheongyang chili pepper: 20g
  • Egg: 1
  • Enoki mushrooms: 20g
  • Oysters: 350g

Recipe 🍳

  1. Add the following ingredients to a pan and stir-fry: 50ml cooking oil, 6 spoons gochugaru, 50g scallions, 2 spoons soy sauce, 1 spoon minced garlic, 100g clams, 2 spoons mirin.
  2. Add the following ingredients and boil: 300ml water, 1 spoon anchovy stock powder, 0.5 spoon seasoned salt, 0.2 spoon pepper, 100g zucchini, 30g shiitake mushrooms, 70g onion, 700g soft tofu.
  3. Finally, add the following ingredients and boil to complete! 20g Cheongyang chili pepper, 1 egg, 20g enoki mushrooms.
  4. It's delicious even eaten like this, but it's even more delicious if you add 350g of oysters and boil. 350g oysters.
  1. Prepare ingredients and make the broth base.
  2. Add seasonings and main ingredients, then boil thoroughly.
  3. Check seasoning and finish by adding garnish or aromatics.

Cooking tips 💡

  • The measurements and steps are organized based on the blog post. Adjust cooking time slightly depending on heat and pan size.

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Gochugaru (Korean chili flakes)ScallionsSoy sauceGarlicClamsAnchovy stock powderZucchiniShiitake mushroomsOnionSoft tofu