Sundubu jjigae

Sundubu jjigae
Prepare ingredients.
Put 1,5-2 liters of water into a cooking pot.
Add 20-25 grams of kombu.
Add 4-5 dried shiitake mushrooms.
Add 5-8 dried anchovies.
Add chunks of 1 onion.
Add 4 garlic cloves.
Bring to a boil.
Cook for 10 minutes.
Reduce heat to medium.
Cover the cooking pot and simmer for 20 minutes.
Cut 250-300 grams of beef into thin slices.
Chop 2 scallions.
Cut 2-4 large green chili peppers into diagonal pieces.
Remove shiitake mushroom from the stock.
Chop the shiitake mushrooms into small pieces (as shown in the picture).
Heat 2-3 tablespoons of cooking oil in a wok.
Put the beef into the hot oil.
Fry until the meat changes color.
Add pieces of the shiitake mushroom.
Continue stir-frying briefly.
Add 1/2-1 tablespoon of chili flakes.
Mix in gently.
Add the stock ...
... the stock should just barely cover the beef.
Add 2 tablespoons of fish sauce.
Add 250 grams of seafood mix.
Mix in gently.
Bring to a boil.
Cut 300 grams of silken tofu into cubes (as shown in the picture).
Add pieces of silken tofu to the wok.
Mix in gently.
Add pieces of the large green chili pepper.
Add pieces of the scallion.
Mix in gently.
Transfer to a ceramic casserole.
Bring to a boil again.
Add 2 eggs.
Add 1 tablespoon of sesame oil.
Cook for 2-3 minutes.


Sundubu jjigae is a hot and spicy Korean stew made with uncurdled tofu (sundubu), seafood (oysters, mussels, clams and shrimp are common ingredients), vegetables, mushrooms, onion, scallions, and chili powder in Korean cuisine.

The dish is assembled and cooked directly in the serving vessel, which is typically made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg is put in the stew just before serving, and the dish is delivered while still bubbling vigorously.


300 grams silken tofu
250 grams beef (250-300 grams)
250 grams seafood mix (oysters, mussels, clams and shrimps)
20 grams kombu (20-25 grams)
4 dried shiitake mushrooms (4-5)
5 dried anchovies (5-8)
2 eggs
1 onion
4 cloves garlic
2 scallions
2 large green chili peppers (2-4)
1⁄2 tablespoon chili flakes (1/2-1 tablespoon)
2 tablespoons fish sauce
1 tablespoon sesame oil
2 tablespoons cooking oil