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