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Sundubu jjigae
Sundubu jjigae
Sundubu jjigae can be cooked spicy with chili powder, or as a clear soup. Either way, it will be just as tasty and easy on the stomach.


1/2 pack soft tofu, 60g clams, 50g squid, 50g cocktail shrimp, 1/2 green pepper, 1/2 red pepper, 20g leek, 1 egg


400ml clam or beef stock, 1 tbsp soy sauce, 1 tsp Korean chili powder, 1 tsp hot chili oil, 1 tsp cooking wine, 1 tsp crushed garlic, pinch black pepper, 1/4 tsp salt (opt.), 1 tsp sesame oil


① Cut soft tofu to 5cm chunks.
② Thoroughly clean seafood and drain. Cut squid about 2cm wide.
③ Slice green pepper, red pepper and leek diagonally 1cm wide.
④ Make seasoning.
⑤ Boil 4 in steep pot. Add 2 and cook on high heat. In a small bowl, beat egg and add leeks, then pour in stew while stirring. When egg is cooked, add sesame oil and serve.