Yoon Yi-ryeon's Sundubu Jjigae

Cooking tips 💡

• Beginners should not start with too much water. Sundubu releases water, and cooking finishes within 3–5 minutes after adding it, so too much water will make the stew watery.
• This recipe has a rich, jjamppong-like broth, so adding egg would actually detract from it.
• If using clams, add them at the pork stir-frying stage and cook together.
• If you don't have seafood powder, substitute with strong anchovy dash broth, yeondu, or 1 tbsp fish sauce.

Recommended for 🙋

• ⭐Those who want a rich broth without artificial seasonings.
• ⭐Those who desire deep flavor from fermented shrimp and stir-fried gochujang.
• ⭐Those who want to easily make a spicy, hearty sundubu jjigae at home.