Main ingredients
sundubu (soft tofu)porkonionzucchiniKorean hot chili pepperred chili pepperenoki mushroomslarge green onioncooking oilsesame oilgochujanggochugaruminced garlicdoenjangcooking wineblack pepperseafood powderfermented shrimp
Yoon Yi-ryeon's Sundubu Jjigae
A sundubu jjigae with deep, rich broth achieved by frying gochujang and gochugaru in oil for enhanced flavor and seasoning with fermented shrimp.
Ingredients needed 2 servings
Recipe
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.
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