Sundubu Paste

5 mins
Serves 1
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Directions

  1. 1Put the mixed oil (vegetable and sesame) in a frying pan on medium-high heat.
  2. 2Put the mixed oil (vegetable and sesame) in a frying pan on medium-high heat.
  3. 3Put the mixed oil (vegetable and sesame) in a frying pan on medium-high heat.
  4. 4Add spring onions.
  5. 5Add spring onions.
  6. 6Add spring onions.
  7. 7Once sizzling, add ground pork, breaking up the pieces to prevent clumping.
  8. 8Once sizzling, add ground pork, breaking up the pieces to prevent clumping.
  9. 9Once sizzling, add ground pork, breaking up the pieces to prevent clumping.
  10. 10Add diced onions.
  11. 11Add diced onions.
  12. 12Add diced onions.
  13. 13Stir-fry until most liquid has evaporated, or onions turn translucent.
  14. 14Stir-fry until most liquid has evaporated, or onions turn translucent.
  15. 15Stir-fry until most liquid has evaporated, or onions turn translucent.
  16. 16Add minced garlic and mix.
  17. 17Add minced garlic and mix.
  18. 18Add minced garlic and mix.
  19. 19Add gochugaru (Korean red chili flakes).
  20. 20Add gochugaru (Korean red chili flakes).
  21. 21Add gochugaru (Korean red chili flakes).
  22. 22Reduce heat to medium-low.
  23. 23Reduce heat to medium-low.
  24. 24Reduce heat to medium-low.
  25. 25Add sugar and salt. Mix.
  26. 26Add sugar and salt. Mix.
  27. 27Add sugar and salt. Mix.
  28. 28Add soy sauce and mix thoroughly.
  29. 29Add soy sauce and mix thoroughly.
  30. 30Add soy sauce and mix thoroughly.
  31. 31Transfer to a mixing bowl to cool.
  32. 32Transfer to a mixing bowl to cool.
  33. 33Transfer to a mixing bowl to cool.
  34. 34Save 2 tablespoons of paste for the Sundubu Jjigae.
  35. 35Save 2 tablespoons of paste for the Sundubu Jjigae.
  36. 36Save 2 tablespoons of paste for the Sundubu Jjigae.
  37. 37Put the rest of the paste in a ziploc bag, flatten, and freeze.
  38. 38Put the rest of the paste in a ziploc bag, flatten, and freeze.
  39. 39Put the rest of the paste in a ziploc bag, flatten, and freeze.
  40. 40In a dukbegi (Korean earthen pot), put 0.5 cup of water and bring to a boil on medium-high heat.
  41. 41In a dukbegi (Korean earthen pot), put 0.5 cup of water and bring to a boil on medium-high heat.
  42. 42In a dukbegi (Korean earthen pot), put 0.5 cup of water and bring to a boil on medium-high heat.
  43. 43Add 2 tablespoons of Sundubu paste and mix.
  44. 44Add 2 tablespoons of Sundubu paste and mix.
  45. 45Add 2 tablespoons of Sundubu paste and mix.
  46. 46Add shiitake mushrooms.
  47. 47Add shiitake mushrooms.
  48. 48Add shiitake mushrooms.
  49. 49Add clams (optional).
  50. 50Add clams (optional).
  51. 51Add clams (optional).
  52. 52Once it comes back up to a boil, add silken tofu.
  53. 53Once it comes back up to a boil, add silken tofu.
  54. 54Once it comes back up to a boil, add silken tofu.
  55. 55Taste the broth and add water if necessary.
  56. 56Taste the broth and add water if necessary.
  57. 57Taste the broth and add water if necessary.
  58. 58Crack an egg into the center.
  59. 59Crack an egg into the center.
  60. 60Crack an egg into the center.
  61. 61Add spring onions for color.
  62. 62Add spring onions for color.
  63. 63Add spring onions for color.
  64. 64Add 1-2 cracks of black pepper (optional).
  65. 65Add 1-2 cracks of black pepper (optional).
  66. 66Add 1-2 cracks of black pepper (optional).

Ingredients

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

Equipment

frying panmixing bowlziploc bagdutkbegi (Korean earthen pot)