Sundubu Paste

5m
Serves 1
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Directions

  1. 1Put the mixed oil (vegetable and sesame) in a frying pan on medium-high heat.
  2. 2Add spring onions.
  3. 3Once sizzling, add ground pork, breaking up the pieces to prevent clumping.
  4. 4Add diced onions.
  5. 5Stir-fry until most liquid has evaporated, or onions turn translucent.
  6. 6Add minced garlic and mix.
  7. 7Add gochugaru (Korean red chili flakes).
  8. 8Reduce heat to medium-low.
  9. 9Add sugar and salt. Mix.
  10. 10Add soy sauce and mix thoroughly.
  11. 11Transfer to a mixing bowl to cool.
  12. 12Save 2 tablespoons of paste for the Sundubu Jjigae.
  13. 13Put the rest of the paste in a ziploc bag, flatten, and freeze.
  14. 14In a dukbegi (Korean earthen pot), put 0.5 cup of water and bring to a boil on medium-high heat.
  15. 15Add 2 tablespoons of Sundubu paste and mix.
  16. 16Add shiitake mushrooms.
  17. 17Add clams (optional).
  18. 18Once it comes back up to a boil, add silken tofu.
  19. 19Taste the broth and add water if necessary.
  20. 20Crack an egg into the center.
  21. 21Add spring onions for color.
  22. 22Add 1-2 cracks of black pepper (optional).

Ingredients

  • 0.5 cup onions
  • 0.25 cup spring onions
  • 0.25 cup minced pork
  • 2 tablespoons vegetable oil
  • 0.5 tablespoon sesame oil
  • 3 tablespoons minced garlic
  • 3 tablespoons soy sauce
  • 1.5 tablespoons sugar
  • 2 tablespoons sogum (salt)
  • 0.5 cup gochugaru (Korean red chili flakes)
  • 0.5 cup water
  • 350 grams silken tofu
  • 1 shiitake mushroom
  • 3 clams
  • 1 egg
  • 1 handful spring onions
  • 2 cracks black pepper

Equipment

frying panmixing bowlziploc bagdutkbegi (Korean earthen pot)

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