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Sundubu-Jjigae
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Sundubu-Jjigae

30 minServes 2Nutri-Score B€€
from @derekkchen7 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • neutral oilPantry30 ml
  • onion (finely chopped)Produce30 g
  • scallions (thinly sliced)Produce20 g
  • saltSpices1.5 g
  • black pepper (ground)Spices500 mg
  • gochugaruSpices12 g
  • Korean soup soy saucePantry15 ml
  • fish saucePantry15 ml
  • garlic (minced)Produce2 pieces
  • beef bone soupOther480 ml
  • beef (thinly sliced)Meat170 g
  • sundubu tofu (soft tofu tubes)Fresh700 g

per serving

Nutrition

475kcal

Carbs
15 g
Proteins
34 g
Fat
31 g
Adapt tools

what you’ll use

Tools

  • Stovetop
  • Saucepan
  • Mixing bowl

step by step

Method

  1. Prepare the aromatics

    • Chop the onion and scallions.
    • Mince the garlic.
    Step 1

  2. Make the chili paste

    • In a bowl, mix the gochugaru, Korean soup soy sauce, fish sauce, garlic, salt and black pepper into a paste.
    Step 2

  3. Sauté the beef and aromatics

    • Heat the neutral oil in a pot over medium heat.
    • Add the onion and scallions and cook until softened.
    • Add the sliced beef and cook until no longer pink.
    Step 3

  4. Build the stew

    • Stir the chili paste into the pot and cook briefly until fragrant.
    • Pour in the beef bone soup and bring to a boil.
    Step 4

  5. Add the tofu and simmer

    • Spoon in the sundubu tofu, breaking it into large chunks.
    • Simmer gently until the tofu is heated through and the broth is flavorful.
    Step 5

  6. Serve

    • Ladle the stew into bowls and serve hot with rice.
    Step 6
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