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Sundubu Jjigae!, No Need to Make a Sauce Separately!

Sundubu Jjigae!, No Need to Make a Sauce Separately!

Sundubu jjigae (Soft tofu stew) (2 servings)

[Ingredients]

1 pack of sundubu

2/5 cup (60g) ground pork

1/6 (40g) onion

1/2 cup (28g) green onion

2 (20g) Cheongyang peppers

2 tbsp (12g) scallions

2 cups (360ml) water

10 (120g) clams

1 tbsp (20g) minced garlic

1/3 tbsp (4g) brown sugar

1 tbsp (6g) fine red pepper powder

3 tbsp (21g) sesame oil

1/2 tbsp (5g) fine salt

2 tbsp (20g) dark soy sauce

2 eggs

 

Black pepper [Directions]

1. Finely dice the onion and finely chop the scallions and Cheongyang pepper.

2. Slice the green onion in half and then chop it finely.

3. Soak the clams in saltwater and remove dirt.

4. Put sesame oil in a pot and fry the green onion, onion, and ground pork over medium heat.

5. Once the moisture evaporates and the oil starts to sizzle, add in the red pepper powder and mix after removing the pot from heat.

6. When the red pepper oil starts oozing out, add water.

7. Add the dark soy sauce, brown sugar, and clams.

8. When the clams start to open up, season with fine salt.

9. Cut the pack of sundubu in half, add it to the stew, and mash with a spoon.

10. Once the stew boils, scoop one serving into an earthen pot and bring it to a boil.

11. When the stew is about to boil, break the egg in and turn off the heat.

12. Top with Cheongyang pepper and scallions, and finish with minced garlic and black pepper.

Subtitles in foreign languages are provided for everyone who loves Korean food.

All subtitles are provided by an integrated language platform, Flitto.

https://www.flitto.com/business/video-translation  

 

Content Source: YouTube video Paik’s Cuisine channel of Baek Jong-won’s recipe

 

 
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