Restaurant-Style Sundubu-jjigae
Soups & stews · serves 1 · 15 min
The salt and oil classification for this recipe was assigned automatically. If you scaled it up a lot, taste and adjust the seasoning at the end.
How many servings?
Scaled more than 3× — allow 20-30% longer for simmering and reducing, and adjust the seasoning at the end by taste.
1 ingredients were scaled below straight proportion. Salt, sweetness, aromatics, oil, liquid, and deep umami all need proportionally less as the batch grows. The grey numbers show what plain multiplication would have given.
How to make it
Amounts in the steps are for 1 servings.
- 1
Julienne the onion, thinly slice the green onion and slice the Cheongyang chili diagonally.
- 2
Rinse the soft tofu in water.
- 3
Put 250 ml of stock and 1 tbsp of seasoning paste in a pot, add the beef, onion, green onion, chili and soft tofu, and boil for 5 minutes.
- 4
Crack in the egg just before turning off the heat.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.
thebobkim.com/en/recipe/bk0082 · BOBKIM
If this one looks like too much work
Sobann makes a meal kit for this too
Sobann (Sobann) is the chef's own kitchen. Look at this week's menu and cook it yourself, or just order it there.
Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland. The menu changes weekly.