Get ready to ignite your taste buds! In this article, we’re going to explore 20 mouth-watering recipes for sundubu-jjigae, a popular Korean dish that’s perfect for any occasion. From classic seafood variations to spicy vegetarian and vegan options, there’s something for everyone. Sundubu-jjigae is a hearty stew made with soft tofu, vegetables, and a rich broth, often seasoned with the iconic Korean chili flakes, gochugaru. Whether you’re looking for a comforting meal after a long day or a bold and spicy dish to serve at your next dinner party, we’ve got you covered.
From seafood medleys to pork and beef options, our collection of sundubu-jjigae recipes is sure to satisfy any craving. And the best part? Each recipe has been carefully curated to ensure that it’s not only delicious but also easy to make. So go ahead, get cooking, and discover the rich flavors of Korean cuisine!
Classic Korean Sundubu-Jjigae with Seafood
A hearty and spicy seafood stew that warms the soul, sundubu-jjigae is a beloved Korean comfort food. This recipe combines the rich flavors of seafood, gochujang (Korean chili paste), and tofu in a savory broth.
Ingredients:
– 1 lb mixed seafood (clams, mussels, squid, shrimp)
– 2 cups sundubu (soft tofu)
– 2 cloves garlic, minced
– 1/4 cup gochujang
– 1/4 cup soy sauce
– 2 tbsp vegetable oil
– 1 tsp grated ginger
– 1/4 cup chopped green onions
– Salt and pepper to taste
– Sesame seeds for garnish (optional)
Instructions:
1. Cut the seafood into bite-sized pieces.
2. Heat oil in a large pan over medium-high heat. Add garlic, ginger, and seafood; cook until seafood is opaque.
3. Add gochujang, soy sauce, and sundubu; stir well to combine.
4. Reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
6. Garnish with green onions and sesame seeds (if using).
7. Serve hot over rice.
Cooking Time: 20-25 minutes
Spicy Kimchi Sundubu-Jjigae
Sundubu-jjigae, a popular Korean stew, gets a spicy kick from the addition of kimchi. This recipe combines the creamy tofu and vegetables with the pungent flavor of kimchi for a bold and delicious dish.
Ingredients:
– 1 block of soft tofu (cut into small cubes)
– 2 cups of mixed vegetables (such as zucchini, carrots, and bell peppers)
– 2 tablespoons of vegetable oil
– 2 cloves of garlic, minced
– 1 tablespoon of grated ginger
– 1/4 cup of kimchi, chopped
– 2 cups of anchovy broth or chicken broth
– Salt and black pepper to taste
– Optional: 1/4 teaspoon of gochugaru (Korean chili flakes) for extra heat
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the tofu, garlic, and ginger; cook until the tofu is lightly browned.
3. Add the mixed vegetables and cook until they are tender-crisp.
4. Stir in the chopped kimchi and anchovy broth or chicken broth.
5. Bring the mixture to a simmer and cook for 10-15 minutes or until the flavors have melded together.
6. Season with salt, black pepper, and gochugaru (if using).
7. Serve hot over rice.
Cooking Time: 20-25 minutes
Vegetarian Sundubu-Jjigae with Mushrooms
Sundubu-jjigae, a popular Korean dish, gets a vegetarian twist with the addition of earthy mushrooms. This recipe is a flavorful and spicy take on the classic, perfect for a quick and satisfying meal.
Ingredients:
– 1 cup of sundubu (soft tofu), cut into small pieces
– 2 cups of mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves of garlic, minced
– 1 tablespoon of Gochujang (Korean chili paste)
– 1 tablespoon of soy sauce
– 1 tablespoon of sesame oil
– 1 teaspoon of sugar
– 1/4 teaspoon of ground black pepper
– Salt to taste
– Chopped green onions and toasted sesame seeds for garnish
Instructions:
1. Heat the sesame oil in a large pan over medium-high heat.
2. Add the mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
3. Add the garlic, Gochujang, soy sauce, sugar, and black pepper. Cook for an additional 2 minutes, stirring constantly.
4. Stir in the sundubu and cook for 1-2 minutes, breaking up any large pieces of tofu.
5. Season with salt to taste.
6. Garnish with chopped green onions and toasted sesame seeds.
Cooking Time: 10-12 minutes
Beef and Tofu Sundubu-Jjigae
Sundubu-Jjigae is a popular Korean stew made with soft tofu, vegetables, and various proteins. This recipe combines the richness of beef with the creaminess of tofu for a flavorful and spicy dish.
Ingredients:
– 1 lb beef (sirloin or ribeye), sliced into thin strips
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1/4 cup kimchi, chopped (optional)
– Salt and black pepper to taste
Instructions:
1. Heat the sesame oil in a large saucepan over medium-high heat.
2. Add the beef and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. Add the onion and garlic and cook until softened, about 2 minutes.
4. Add the tofu and cook for an additional minute.
5. In a small bowl, whisk together Gochujang, soy sauce, and 1/4 cup water. Pour into the pan and stir to combine.
6. Return the beef to the pan and simmer for 10-15 minutes or until the flavors have melded together.
7. Taste and adjust seasoning as needed.
Cooking Time: 20-25 minutes
Seafood Medley Sundubu-Jjigae
Sundubu-jjigae is a popular Korean-style stew made with a variety of seafood and a soft, creamy egg base. This recipe combines shrimp, clams, mussels, and squid for a flavorful and satisfying meal.
Ingredients:
– 2 cups mixed seafood (shrimp, clams, mussels, and squid), cleaned and cut into bite-sized pieces
– 1/4 cup sundubu jjigae paste
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 small onion, chopped
– 2 eggs
– 1/2 cup water
– Salt and pepper to taste
– Optional: Korean chili flakes (gochugaru) for added spice
Instructions:
1. Heat the oil in a large pan over medium heat. Add garlic and onion; cook until softened.
2. Add seafood and sundubu jjigae paste; stir-fry for 2-3 minutes.
3. Crack in eggs and stir gently to distribute evenly.
4. Add water and bring to a simmer.
5. Cook for 5-7 minutes or until the eggs are set and the sauce has thickened.
6. Season with salt, pepper, and chili flakes (if using).
7. Serve hot over rice.
Cooking Time: 15-20 minutes
Extra Spicy Pork Sundubu-Jjigae
This Korean-style hot pot dish is a spicy twist on the classic sundubu-jjigae, with extra heat added from gochugaru (Korean chili flakes) and gochujang (Korean chili paste). A flavorful and fiery meal perfect for those who crave a little excitement in their cooking.
Ingredients:
– 1 lb pork belly or shoulder, cut into bite-sized pieces
– 2 tablespoons gochujang
– 1 tablespoon gochugaru
– 2 cloves garlic, minced
– 1 small onion, diced
– 1 cup kimchi, chopped
– 1/4 cup soy sauce
– 1/4 cup Korean chili flakes (gochugaru)
– 1 tablespoon sesame oil
– Salt and black pepper to taste
– 1 egg, beaten
– Tofu, sliced (optional)
Instructions:
1. Heat the sesame oil in a large pot over medium-high heat.
2. Add the pork and cook until browned, about 5 minutes.
3. Add the gochujang, gochugaru, garlic, onion, kimchi, soy sauce, and chili flakes. Stir to combine.
4. Bring the mixture to a simmer and cook for 10-15 minutes or until the flavors have melded together.
5. Crack in the egg and stir gently to distribute.
6. Serve hot with rice or noodles.
Cooking Time: 20-25 minutes
Clam and Tofu Sundubu-Jjigae
Sundubu-jjigae is a popular Korean stew made with soft tofu, vegetables, and kimchi. This recipe adds the brininess of clams to create a flavorful and spicy dish.
Ingredients:
– 1 block extra-soft tofu, cut into small cubes
– 2 cups mixed clams (such as cherrystone or littleneck), scrubbed clean and rinsed
– 1/4 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1 tablespoon Gochujang (Korean chili paste)
– 1/4 cup chopped green onions, for garnish
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the garlic and cook until fragrant, about 30 seconds.
3. Add the clams and cook until they open, about 5 minutes.
4. Add the chili flakes, Gochujang, and tofu. Stir to combine.
5. Reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together.
6. Season with salt and black pepper to taste.
7. Garnish with green onions and serve over rice.
Cooking Time: 20-25 minutes
Cheesy Sundubu-Jjigae with Gochujang
This creamy, spicy Korean stew is a twist on the classic sundubu-jjigae (soft tofu stew) recipe. The addition of gochujang and melted cheese takes it to a whole new level of comfort food.
Ingredients:
– 1 block of soft silken tofu, drained and cut into small cubes
– 2 tablespoons of vegetable oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup of mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup of gochujang
– 1/4 cup of grated cheddar cheese
– 1/4 cup of chopped green onions for garnish
– Salt and black pepper to taste
– 2 cups of chicken or vegetable broth
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add mushrooms; cook until they release their liquid and start to brown, about 5 minutes.
3. Add gochujang; stir well to combine with the mushroom mixture.
4. Pour in broth and bring to a simmer. Add tofu and let it cook for 2-3 minutes or until heated through.
5. Stir in cheese until melted and smooth. Season with salt and black pepper to taste.
6. Serve hot, garnished with green onions.
Cooking Time: About 20 minutes
Quick and Easy Sundubu-Jjigae
This Korean-inspired stir-fry is a staple comfort food that can be whipped up in no time. With just a few ingredients, you’ll have a flavorful and spicy dish ready to devour.
Ingredients:
– 1/2 cup firm tofu, cut into small cubes
– 2 cloves garlic, minced
– 1 tablespoon Gochujang (Korean chili paste)
– 1 tablespoon soy sauce
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cups mixed vegetables (e.g., bell peppers, carrots, mushrooms)
– Salt and black pepper to taste
– Optional: chopped green onions for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add garlic and cook for 1 minute until fragrant.
3. Add tofu and cook until golden brown, about 3-4 minutes.
4. Add Gochujang, soy sauce, onion, and mixed vegetables. Stir-fry for 5-6 minutes or until the vegetables are tender-crisp.
5. Season with salt and black pepper to taste.
6. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15-20 minutes
Authentic Korean Sundubu-Jjigae with Anchovy Broth
Sundubu-Jjigae is a popular Korean stew made with soft tofu and an assortment of vegetables, simmered in a savory anchovy broth. This recipe is a classic take on this beloved dish.
Ingredients:
– 1 block of soft tofu, cut into small pieces
– 2 tablespoons of vegetable oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup of anchovy broth (see note)
– 1/4 cup of soy sauce
– 1/4 cup of Korean chili flakes (gochugaru)
– 1/4 cup of chopped scallions, for garnish
– 1/2 cup of zucchini, sliced
– 1/2 cup of mushrooms, sliced
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the onion and garlic and cook until softened, about 3 minutes.
3. Add the tofu and cook for an additional 2-3 minutes.
4. Pour in the anchovy broth, soy sauce, and chili flakes. Stir well to combine.
5. Add the zucchini and mushrooms. Simmer for 10-12 minutes or until the vegetables are tender.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped scallions before serving.
Cooking Time: 20-25 minutes
Spicy Sundubu-Jjigae with Enoki Mushrooms
Sundubu-jjigae, a popular Korean stew, gets a delicious twist with the addition of earthy Enoki mushrooms and a spicy kick. This flavorful dish is perfect for a cozy night in or a quick lunch.
Ingredients:
– 1/2 cup sundubu (Korean soft tofu), cut into small cubes
– 2 cups mixed vegetables (bell peppers, carrots, zucchini)
– 1/4 cup Enoki mushrooms, sliced
– 2 cloves garlic, minced
– 1 tablespoon Gochujang (Korean chili paste)
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1/4 teaspoon red pepper flakes
– Salt and black pepper to taste
– Chopped green onions for garnish
Instructions:
1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add Enoki mushrooms and cook until they release their liquid and start browning, about 3-4 minutes.
3. Add garlic, mixed vegetables, sundubu, Gochujang, soy sauce, and red pepper flakes. Stir to combine.
4. Cook for an additional 5-7 minutes or until the vegetables are tender and the tofu is fully cooked.
5. Season with salt and black pepper to taste.
6. Garnish with chopped green onions before serving.
Cooking Time: Approximately 15-20 minutes.
Soft Tofu Stew with Zucchini and Onions
A hearty and comforting vegetarian stew that’s perfect for a chilly evening. This recipe combines the creamy texture of soft tofu with the sweetness of zucchini and the savory flavor of onions.
Ingredients:
– 1 block of extra-soft tofu, drained and cut into small cubes
– 2 medium-sized zucchinis, sliced into thin rounds
– 1 large onion, chopped into small pieces
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large pan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the sliced zucchinis and cook for an additional 2-3 minutes, or until they start to soften.
4. Add the garlic, soy sauce, salt, and pepper. Stir well to combine.
5. Add the cubed tofu and stir gently to coat with the vegetable mixture.
6. Reduce heat to low and simmer for 10-12 minutes, or until the flavors have melded together and the stew has thickened slightly.
Cooking Time: 20-22 minutes
Seafood Sundubu-Jjigae with Spicy Broth
Sundubu-jjigae is a popular Korean stew made with soft tofu and various seafood, cooked in a spicy and savory broth. This recipe combines the classic flavors of Korea with the freshness of seafood for a deliciously spicy and satisfying meal.
Ingredients:
– 1 block of firm tofu, cut into small cubes
– 2 tablespoons of vegetable oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup of mixed seafood (clams, mussels, squid, shrimp)
– 2 cups of anchovy broth
– 1 tablespoon of Gochujang (Korean chili paste)
– 1 teaspoon of soy sauce
– 1/4 teaspoon of red pepper flakes
– Salt and black pepper to taste
– Chopped green onions for garnish
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the onion and garlic and cook until softened, about 3 minutes.
3. Add the seafood and cook until it’s lightly browned, about 5 minutes.
4. Add the tofu, anchovy broth, Gochujang, soy sauce, and red pepper flakes. Stir to combine.
5. Bring to a simmer and let cook for 10-15 minutes or until the flavors have melded together.
6. Season with salt and black pepper to taste.
7. Garnish with chopped green onions and serve over rice.
Cooking Time: 20-25 minutes
Korean Army Steak Sundubu-Jjigae Fusion
This recipe combines the bold flavors of Korean army-style steak with the creamy, savory goodness of sundubu-jjigae (soft tofu stew). The result is a hearty, spicy dish that’s sure to become a new favorite.
Ingredients:
– 1 lb beef steak ( ribeye or sirloin), sliced into thin strips
– 2 cups sundubu-jjigae paste (available at Korean markets)
– 1/4 cup gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 1 small onion, thinly sliced
– 2 cups firm tofu, cut into bite-sized pieces
– 1/4 cup chopped green onions for garnish
– Salt and black pepper to taste
Instructions:
1. Heat the sesame oil in a large skillet over medium-high heat.
2. Add the beef strips and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add the sundubu-jjigae paste, gochujang, soy sauce, garlic, and onion. Cook for 1 minute, stirring constantly.
4. Add the tofu and beef back into the pan. Stir to combine and cook for an additional 2-3 minutes or until heated through.
5. Season with salt and black pepper to taste.
6. Garnish with green onions and serve hot.
Cooking Time: 15-20 minutes
Healthy Sundubu-Jjigae with Kale and Spinach
Sundubu-jjigae is a popular Korean soft tofu stew that’s easy to make and packed with nutrients. This recipe adds a boost of healthiness by incorporating kale and spinach, making it a delicious and nutritious meal option.
Ingredients:
– 1 block of soft tofu, cut into small cubes
– 2 tablespoons of vegetable oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup of kale, stems removed and chopped
– 1 cup of fresh spinach leaves
– 2 cups of anchovy broth (or vegetable broth)
– 1 teaspoon of Gochujang (Korean chili paste)
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 3-4 minutes.
3. Add the kale and spinach and stir-fry until wilted, about 2-3 minutes.
4. Add the anchovy broth, Gochujang, salt, and pepper. Bring to a simmer.
5. Reduce heat to low and add the tofu. Cook for an additional 2-3 minutes or until heated through.
6. Serve hot, garnished with chopped green onions.
Cooking Time: 15-20 minutes
Spicy Sundubu-Jjigae with Rice Cakes
This spicy and savory stew, made with soft-boiled eggs, gochujang (Korean chili paste), and crunchy rice cakes, is a popular Korean comfort food. With this recipe, you can easily recreate the bold flavors of Sundubu-Jjigae at home.
Ingredients:
– 2 cups of rice cakes, cut into bite-sized pieces
– 1/4 cup of gochujang (Korean chili paste)
– 2 tablespoons of soy sauce
– 2 tablespoons of Gochugaru (Korean red pepper flakes)
– 2 cloves of garlic, minced
– 1 small onion, diced
– 2 cups of anchovy broth or chicken broth
– 2 soft-boiled eggs, sliced
– Salt and black pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat the rice cakes in a pot of boiling water for 5 minutes, then drain and set aside.
2. In a large pan, combine gochujang, soy sauce, Gochugaru, garlic, and onion. Cook over medium heat for 2-3 minutes, stirring constantly.
3. Add the anchovy broth or chicken broth to the pan and bring to a simmer.
4. Add the cooked rice cakes, soft-boiled eggs, salt, and black pepper to the pan. Stir well to combine.
5. Simmer the stew for an additional 5 minutes, adjusting seasoning as needed.
6. Serve hot, garnished with chopped green onions and toasted sesame seeds if desired.
Cooking Time: 15-20 minutes
Tofu and Egg Sundubu-Jjigae
Sundubu-Jjigae, a popular Korean dish, is typically made with eggs and seafood. This variation uses tofu and eggs instead, creating a creamy and spicy stew perfect for any meal.
Ingredients:
– 1 block of firm tofu, cut into small pieces
– 2 cups of water
– 1/4 cup of gochujang (Korean chili paste)
– 2 tablespoons of soy sauce
– 2 tablespoons of sesame oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 egg, beaten
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. In a large pot, combine water, gochujang, soy sauce, and sesame oil. Bring to a boil.
2. Add tofu, onion, and garlic. Simmer for 10 minutes or until the flavors have melded together.
3. Pour in beaten egg and stir gently until cooked through.
4. Season with salt and pepper to taste.
5. Garnish with chopped green onions and serve over rice.
Cooking Time: 15-20 minutes
Seafood Sundubu-Jjigae with Mussels
This Korean-style stew is a hearty and flavorful dish that combines the brininess of mussels with the spiciness of sundubu-jjigae. Perfect for a quick and satisfying meal.
Ingredients:
– 1 cup mussels, scrubbed and debearded
– 2 cups water
– 2 tablespoons Gochujang (Korean chili paste)
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sugar
– 1/4 teaspoon red pepper flakes
– 2 cloves garlic, minced
– 1 small onion, diced
– 1/2 cup cubed tofu (optional)
Instructions:
1. Rinse the mussels under cold water and remove any broken shells.
2. In a large pot, combine the water, Gochujang, soy sauce, rice vinegar, sugar, and red pepper flakes. Bring to a boil over high heat.
3. Reduce the heat to medium-low and add the garlic, onion, and tofu (if using). Simmer for 5 minutes.
4. Add the mussels to the pot and cover with a lid. Cook until the mussels are opened and cooked through, about 3-5 minutes.
5. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 10-15 minutes
Spicy Sundubu-Jjigae with Ground Beef
Sundubu-jjigae, a popular Korean stew, gets a bold twist with the addition of spicy gochujang and ground beef. This recipe is perfect for those who crave a hearty, flavorful meal.
Ingredients:
– 1 lb ground beef
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 cup diced Korean chili flakes (gochugaru)
– 2 cups sundubu jjigae paste
– 4 cups water
– 1/4 cup soy sauce
– 2 tablespoons sugar
– Salt and black pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large pan over medium-high heat.
2. Add garlic and ginger; cook until fragrant, about 30 seconds.
3. Add ground beef and cook until browned, breaking into small pieces as it cooks.
4. Add chili flakes, sundubu jjigae paste, water, soy sauce, sugar, salt, and black pepper. Stir well.
5. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped scallions (if using) and serve hot over rice.
Cooking Time: 20-25 minutes
Korean Sundubu-Jjigae with Dumplings
Sundubu-jjigae is a spicy Korean stew made with soft tofu and various ingredients, typically served with rice. This recipe adds a twist by incorporating dumplings for added texture and flavor.
Ingredients:
– 1 block of extra-soft tofu, drained and cut into small pieces
– 2 tablespoons of vegetable oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup of kimchi, chopped
– 2 cups of beef broth
– 1/4 cup of soy sauce
– 1 tablespoon of Gochujang (Korean chili paste)
– 1 teaspoon of sugar
– 8-10 dumpling wrappers (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened.
2. Add tofu, kimchi, beef broth, soy sauce, Gochujang, and sugar. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
3. While the stew is cooking, prepare dumplings by wrapping dumpling wrappers around small amounts of your preferred filling (e.g., ground pork and vegetables).
4. When ready to serve, add dumplings to the stew and cook for an additional 2-3 minutes or until cooked through.
5. Season with salt and pepper to taste. Serve hot over rice.
Cooking Time: 20-25 minutes
Summary
Sundubu-jjigae, a spicy Korean stew, is a staple dish that can be enjoyed at any occasion. This article presents 20 mouth-watering recipes to spice up your meals. From classic seafood and kimchi variations to vegetarian and vegan options, there’s something for everyone. Experiment with beef, tofu, or pork, and add some heat with gochujang and other spicy ingredients. Whether you’re in the mood for something quick and easy or a hearty, authentic Korean meal, these recipes are sure to satisfy your cravings.
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