# Sundubu-Jjigae

A quick and customizable Korean silken tofu stew served with thinly sliced beef.

- Servings: 2 servings
- Cuisine: Korean
- Category: Soup
- Language: en

## Ingredients

- 2 tbsp neutral oil
- 3 tbsp onion, minced
- 3 tbsp scallions, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp gochugaru
- 1 tbsp Korean soup soy sauce
- 1 tbsp fish sauce
- 2 clove garlic, grated
- 2 cup beef bone soup
- 6 oz thinly sliced beef
- 2 tube silken tofu
- egg (optional)

## Instructions

1. Mince the onion and scallions, separating the white and green portions.
2. Grate the garlic.
3. Heat oil in a clay pot and sauté the onions and the white portion of the scallions until translucent.
4. Season with salt and pepper, then add the gochugaru and toast briefly.
5. Stir in the Korean soup soy sauce, fish sauce, grated garlic, and beef bone soup, then bring to a boil.
6. Add the thinly sliced beef and cook through.
7. Add the silken tofu and break it up gently, then bring back to a boil.
8. Serve with an egg and hot rice.

## Equipment

- clay pot

## Source

- Original video: https://youtube.com/shorts/lNwOkvYS6yA?is=lntYafjPE55uZ34a
- Creator: Derek Chen
- Recipe page: https://www.cliprecipe.com/recipe/afdd344f-64f5-43a5-b596-7da025cf4dbd
- Extracted: 2026-09-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt