Sundubu jjigae- Korean Delights

Welcome back to my little corner of the internet!

Today, I wanted to share with you my recipe for Sundubu. I love this Korean stew. I could literally eat it every week!

My recipe is adapted from the one in Our Korean Kitchen. I use either minced meat or seafood, depending on what I have at home.


1 pckg silken tofu

150 g minced meat / shrimp or prawns

2 tbsp gochugaru (Korean red pepper powder – regular chili powder is also OK)

3 cloves of garlic, crushed

2 tbsp soy sauce

1 tbsp sesame seed oil

3-4 spring onions, chopped

400 ml beef stock



cooked rice

soy bean sprouts (optional)

In a skillet, combine the tofu, minced meat/seafood and the stock. Bring to a boil. Reduce heat.

In another bowl, mix the chili powder, garlic, soy sauce and sesame seed oil. Add it to the tofu mix and mix it well. Also add the spring onions and the soy bean sprouts, if you are using them.

Leave it to simmer for 5 to 10 minutes. Adjust with salt and pepper.

Garnish with spring onions and serve with cooked rice.

Have you ever tried this dish? What do you think of it? Let me know in the comments below.



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