Are you looking for a dish that will set your taste buds ablaze? Look no further than sundubu-jjigae, Korea’s beloved spicy stew. This comforting and flavorful dish is made with a rich gochujang-based broth, tofu, and an array of ingredients like seafood, meat, or vegetables. But what really sets it apart is the level of heat you can add to suit your taste.
In this article, we’ll explore 20 different recipes for sundubu-jjigae that cater to various tastes and dietary preferences. From classic combinations to creative twists with international flavors, there’s something for everyone in this spicy stew extravaganza.
Classic Korean Spicy Sundubu-Jjigae
Sundubu-jjigae is a popular Korean stew that combines the richness of tofu with the bold flavors of gochugaru (Korean chili flakes). This recipe is a classic take on this beloved dish, perfect for a quick 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 tablespoon of grated fresh ginger
– 1 teaspoon of gochugaru (Korean chili flakes)
– 2 cups of anchovy broth or chicken broth
– 1/4 cup of water
– Salt and black pepper to taste
– Chopped green onions for garnish
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the onion, garlic, and ginger; cook until the onion is translucent.
3. Add the tofu, gochugaru, broth, and water. Bring to a simmer.
4. Reduce heat to low and let it cook for 10-15 minutes or until the flavors have melded together.
5. Season with salt and black pepper to taste.
6. Garnish with chopped green onions before serving.
Cooking Time: 15-20 minutes
Seafood Sundubu-Jjigae with Shrimp and Clams
Sundubu-Jjigae is a popular Korean-style stew that warms the heart and soul. This seafood variation combines succulent shrimp and clams in a savory, spicy broth.
Ingredients:
– 1/2 pound large shrimp, peeled and deveined
– 1/2 cup fresh clams, scrubbed and rinsed
– 2 tablespoons gochujang (Korean chili paste)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1/4 cup water
– 1 teaspoon sugar
– Salt and black pepper to taste
– 1/4 cup chopped scallions, for garnish
Instructions:
1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook until fragrant, 30 seconds.
3. Add the shrimp and clams; cook until the shrimp turn pink, about 2 minutes.
4. In a small bowl, whisk together the gochujang, soy sauce, sugar, salt, and black pepper.
5. Pour the mixture over the seafood; add the water and stir to combine.
6. Simmer for 3-4 minutes or until the flavors have melded together.
7. Garnish with chopped scallions and serve immediately.
Cooking Time: 15-20 minutes
Vegetarian Sundubu-Jjigae with Tofu and Mushrooms
Sundubu-Jjigae is a popular Korean stew that typically features soft-boiled eggs, but here’s a vegetarian twist that replaces eggs with crispy tofu and adds earthy mushrooms. This hearty dish is perfect for a cold winter night.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 cups of mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 tablespoons of vegetable oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon of Gochujang (Korean chili paste)
– 2 cups of vegetable broth
– 1 teaspoon of soy sauce
– Salt and black pepper to taste
– Chopped green onions for garnish
Instructions:
1. Heat the oil in a large pan over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes.
3. Add the mushrooms, onion, and garlic; cook until the vegetables are tender, about 5 minutes.
4. Stir in the Gochujang, vegetable broth, and soy sauce.
5. Bring to a simmer and cook for an additional 2-3 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 hot over rice.
Cooking Time: 15-20 minutes
Kimchi Sundubu-Jjigae with Pork Belly
A hearty, spicy Korean stew made with kimchi, pork belly, and a variety of aromatics.
Spicy Beef Sundubu-Jjigae with Glass Noodles
A spicy and savory Korean stew that combines the richness of beef with the chewy texture of glass noodles. This easy-to-make dish is perfect for a quick weeknight dinner.
Ingredients:
– 1 lb beef (sirloin or ribeye), sliced into thin strips
– 2 tablespoons Gochujang (Korean chili paste)
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup glass noodles
– 2 cups beef broth
– 1 teaspoon sugar
– Salt and black pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the beef and cook until browned, about 3-4 minutes. Remove from heat and set aside.
3. In the same pan, add the diced onion and minced garlic. Cook until the onion is translucent.
4. Add the Gochujang, soy sauce, and sugar. Stir well to combine.
5. Add the glass noodles, beef broth, and browned beef. Bring to a boil then reduce heat to low and simmer for 10-15 minutes or until the noodles are cooked through.
6. Season with salt and black pepper to taste.
7. Garnish with chopped green onions if desired.
Cooking Time: 20-25 minutes
Coconut Milk Sundubu-Jjigae with a Creamy Twist
This Korean-inspired dish gets a rich and creamy makeover by incorporating coconut milk into the traditional sundubu-jjigae (soft tofu stew) recipe. The result is a velvety, comforting bowl of goodness that’s perfect for a chilly evening.
Ingredients:
– 1 block soft tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as zucchini, carrots, and mushrooms)
– 2 cups coconut milk
– 1 tablespoon Gochujang (Korean chili paste)
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add mixed vegetables; cook until tender, about 4-5 minutes.
4. Add tofu, Gochujang, soy sauce, salt, and pepper. Stir to combine.
5. Pour in coconut milk; bring to a simmer.
6. Reduce heat to low and let cook for 10-12 minutes or until the stew has thickened slightly.
7. Taste and adjust seasoning as needed.
8. Garnish with green onions and toasted sesame seeds, if desired.
Cooking Time: 15-17 minutes
Cheese Lover’s Sundubu-Jjigae with Mozzarella
Sundubu-jjigae is a Korean rice bowl dish that can be easily elevated by adding melted mozzarella cheese. This recipe combines the creamy, gooey cheese with spicy and savory flavors for a unique twist on traditional sundubu-jjigae.
Ingredients:
– 1 cup cooked white rice
– 2 cups diced kimchi (spicy Korean fermented cabbage)
– 1/4 cup chopped scallions
– 1/4 cup grated mozzarella cheese
– 2 tablespoons gochujang (Korean chili paste)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
Instructions:
1. Cook rice according to package instructions.
2. In a separate pan, heat kimchi, scallions, mozzarella cheese, gochujang, garlic, soy sauce, salt, and pepper over medium heat until the cheese is melted and the mixture is well combined.
3. Serve the cheesy kimchi mixture over cooked white rice.
Cooking Time: 15-20 minutes
Spicy Chicken Sundubu-Jjigae with Gochujang
Sundubu-jjigae is a popular Korean stew made with soft tofu and various ingredients. This recipe adds spicy chicken to the mix, giving it an extra kick.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups sundubu (Korean-style soft tofu)
– 2 tablespoons gochujang (Korean chili paste)
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 1/4 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1/4 cup chopped green onions for garnish
Instructions:
1. Cut the chicken into bite-sized pieces and season with salt.
2. Heat a large skillet or wok over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
3. Remove the chicken from the skillet. Add the tofu, gochujang, soy sauce, sugar, chili flakes, and garlic to the skillet. Cook for 1-2 minutes, stirring constantly.
4. Add the cooked chicken back into the skillet and stir well.
5. Simmer the stew for 10-15 minutes or until the flavors have melded together.
6. Serve hot, garnished with green onions.
Cooking Time: 20-25 minutes
Seafood Medley Sundubu-Jjigae with Squid and Mussels
This Korean-inspired stew is a flavorful combination of succulent squid, mussels, and mixed seafood in a spicy gochugaru-infused sauce, served over a bed of silky tofu.
Ingredients:
– 1/2 cup sundubu jjigae paste
– 2 tablespoons vegetable oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1/2 pound squid rings, cut into bite-sized pieces
– 1/2 pound mussels, scrubbed and debearded
– 1/4 cup clams, scrubbed and rinsed
– 1/4 cup chopped green onions for garnish
– Salt and black pepper to taste
– 1 block firm tofu, cut into small cubes
Instructions:
1. Heat oil in a large pan over medium-high heat. Add onion and garlic; cook until softened.
2. Add squid, mussels, and clams; cook until seafood is opaque and mussels are open.
3. Stir in sundubu jjigae paste and 1 cup of water. Bring to a simmer.
4. Reduce heat to low; add tofu cubes and stir gently.
5. Simmer for 10-15 minutes or until sauce has thickened slightly.
6. Season with salt, black pepper, and chopped green onions.
7. Serve hot over steamed rice.
Cooking Time: 20-25 minutes
Spicy Sundubu-Jjigae with Enoki Mushrooms
Sundubu-jjigae is a spicy Korean stew that typically features seafood or meat, but we’re adding some earthy sweetness from Enoki mushrooms. This dish is perfect for a chilly evening when you need something to warm your belly and your soul.
Ingredients:
– 2 tablespoons vegetable oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 8 oz Enoki mushrooms, sliced
– 1/4 cup gochujang (Korean chili paste)
– 1/4 cup soy sauce
– 1/4 cup Korean chili flakes (gochugaru)
– 1/2 cup water
– 1/4 teaspoon black pepper
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the mushrooms; cook until they release their liquid and start to brown, about 5 minutes.
4. In a small bowl, whisk together gochujang, soy sauce, chili flakes, water, and black pepper.
5. Pour the mixture over the mushrooms; bring to a simmer.
6. Reduce heat to medium-low and let cook for 10-12 minutes or until the flavors have melded together.
7. Season with salt to taste.
8. Garnish with chopped scallions if desired.
Cooking Time: 20-22 minutes
Bulgogi Sundubu-Jjigae with Marinated Beef
This recipe combines the rich flavors of marinated beef with the creamy texture of sundubu-jjigae, a traditional Korean rice custard stew. Perfect for a cozy dinner or snack, this dish is sure to delight!
Ingredients:
– 1/2 cup of short-grain white rice
– 1/4 cup of water
– 1/4 cup of beef broth
– 1/4 cup of soy sauce (preferably Gochujang-based)
– 1 tablespoon of sesame oil
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1/4 cup of marinated beef (Bulgogi), diced
– 1 teaspoon of sugar
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. Cook the rice according to package instructions.
2. In a separate pan, combine sesame oil, onion, and garlic; sauté until the onion is translucent.
3. Add the beef broth, soy sauce, sugar, salt, and pepper; stir well.
4. Add the cooked rice to the mixture and stir until combined.
5. Pour in the water and bring to a simmer.
6. Reduce heat to low and let cook for 10-12 minutes or until the rice custard forms.
7. Stir in the diced marinated beef and cook for an additional 2 minutes.
8. Garnish with chopped green onions and serve hot.
Cooking Time: 20-22 minutes
Spicy Sundubu-Jjigae with Soft Tofu and Zucchini
This recipe combines the creamy texture of soft tofu with the spicy kick of sundubu-jjigae, a popular Korean stew. The addition of zucchini adds a refreshing crunch to this flavorful dish.
Ingredients:
– 1 block of soft tofu, cut into small cubes
– 2 medium zucchinis, sliced into thin strips
– 2 tablespoons of Gochujang (Korean chili paste)
– 2 tablespoons of soy sauce
– 2 tablespoons of Korean chili flakes (gochugaru)
– 4 cloves of garlic, minced
– 1/4 cup of water
– Salt and black pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat a large pan over medium-high heat.
2. Add the tofu and cook until golden brown on all sides, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add the zucchini and cook for 2-3 minutes or until slightly tender.
4. In a small bowl, whisk together Gochujang, soy sauce, chili flakes, garlic, and water.
5. Pour the mixture over the tofu and zucchini in the pan. Simmer for 2-3 minutes or until the flavors have melded together.
6. Season with salt and black pepper to taste.
7. Garnish with chopped scallions if desired.
8. Serve hot over rice.
Cooking Time: 15-20 minutes
Seafood Sundubu-Jjigae with Crab and Scallops
A spicy and savory Korean-style seafood stew, perfect for a quick and satisfying meal.
Ingredients:
– 1/2 cup sundubu jjigae paste (or gochujang)
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound scallops, cleaned and cut into bite-sized pieces
– 1/2 pound crab meat (jumbo lump or claw meat), flaked
– 2 cups seafood broth
– 1 cup water
– 1 teaspoon soy sauce
– 1 teaspoon sugar
– Salt and pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Add scallops and crab meat; cook until pink and flaky, about 5-7 minutes.
4. Stir in sundubu jjigae paste, seafood broth, water, soy sauce, and sugar.
5. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with green onions and toasted sesame seeds if desired.
Cooking Time: 20-25 minutes
Spicy Sundubu-Jjigae with Kimchi and Pork Ribs
This hearty Korean stew is a perfect blend of spicy, savory, and umami flavors. With the addition of crispy pork ribs and fermented kimchi, this dish is sure to become a favorite.
Ingredients:
– 1 tablespoon vegetable oil
– 500g pork ribs (or 200g boneless pork shoulder), cut into bite-sized pieces
– 2 cups kimchi, chopped
– 1/2 cup sundubu jjigae paste (or gochujang and soy sauce mixture)
– 2 cloves garlic, minced
– 1 small onion, diced
– 2 tablespoons Gochugaru (Korean red pepper flakes)
– 1/4 cup water
– Salt and black pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add pork ribs and cook until browned, about 3-4 minutes. Remove from pot.
3. In the same pot, add garlic, onion, and Gochugaru; cook for 1 minute.
4. Add kimchi, sundubu jjigae paste (or gochujang and soy sauce mixture), water, salt, and black pepper. Stir well.
5. Return pork ribs to the pot and simmer for 20-25 minutes or until meat is tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 25-30 minutes
Vegan Sundubu-Jjigae with Tofu and Spinach
Sundubu-Jjigae is a popular Korean stew made with soft tofu, vegetables, and gochujang (Korean chili paste). This vegan version swaps out the traditional seafood or meat for crispy tofu and adds nutritious spinach for a flavorful and filling meal.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into small cubes
– 2 tablespoons of sesame oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup of fresh spinach leaves
– 2 tablespoons of gochujang (Korean chili paste)
– 2 cups of vegetable broth
– Salt and black pepper to taste
– Optional: 1 teaspoon of grated ginger for added depth
Instructions:
1. Heat sesame oil in a large skillet over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes per side. Remove from pan and set aside.
3. In the same pan, sauté onion and garlic until softened.
4. Add spinach and cook until wilted.
5. Stir in gochujang, vegetable broth, salt, and pepper. Bring to a simmer.
6. Return tofu to the skillet and stir gently.
7. Cook for an additional 2-3 minutes or until sauce has thickened slightly.
8. Serve hot over rice or noodles.
Cooking Time: 20-25 minutes
Spicy Sundubu-Jjigae with Clams and Bean Sprouts
This spicy Korean stew is a twist on the traditional sundubu-jjigae, adding clams and bean sprouts for added depth of flavor and texture. Perfect as a quick weeknight dinner or a comforting meal any time of the year.
Ingredients:
– 1/2 cup clams, scrubbed and rinsed
– 1/4 cup bean sprouts
– 2 tablespoons gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground black pepper
– Salt to taste
– 4 cups water
– 2 eggs
Instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic, ginger, and gochujang; cook for an additional minute.
4. Add the clams and bean sprouts; cook for 1-2 minutes or until the clams open.
5. Crack in the eggs and stir to distribute evenly.
6. Add the soy sauce, water, black pepper, and salt; bring to a simmer.
7. Reduce heat to low and cook for 5-7 minutes or until the eggs are cooked through.
Cooking Time: 15-20 minutes
Seafood Sundubu-Jjigae with Octopus and Shrimp
Seafood Sundubu-Jjigae is a popular Korean stew that combines the freshness of seafood with the spiciness of gochugaru (Korean chili flakes). This recipe features tender octopus and shrimp in a savory broth, perfect for a comforting meal.
Ingredients:
– 1/2 cup diced octopus
– 1/2 cup peeled and deveined shrimp
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon Gochujang (Korean chili paste)
– 1 teaspoon gochugaru (Korean chili flakes)
– 4 cups fish broth
– 1/4 cup water
– Salt and black pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add octopus and shrimp; cook for 2-3 minutes, or until they start to curl.
4. Mix in Gochujang, gochugaru, fish broth, and water. Bring to a boil.
5. Reduce heat to low and simmer for 10-12 minutes, or until seafood is cooked through.
6. Season with salt and black pepper to taste.
7. Garnish with chopped scallions, if desired.
Cooking Time: 15-17 minutes
Spicy Sundubu-Jjigae with Tofu and Sweet Potato Noodles
Spicy Sundubu-Jjigae with Tofu and Sweet Potato Noodles: A Korean-inspired dish that combines the spicy kick of sundubu-jjigae with the comforting warmth of sweet potato noodles and crispy tofu.
Ingredients:
– 1/2 cup sundubu (Korean soft tofu)
– 1 medium sweet potato, cooked and spiralized into noodles
– 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
– 1/4 cup chopped green onions for garnish
– Salt and black pepper to taste
– Cooking oil or sesame oil for frying
Instructions:
1. Cut the sundubu into small cubes.
2. In a large pan, heat 1 tablespoon of cooking oil over medium-high heat. Add the tofu and cook until golden brown, about 3-4 minutes per side. Remove from heat and set aside.
3. In the same pan, add the remaining 1 tablespoon of cooking oil. Add the garlic and red pepper flakes; cook for 1 minute.
4. Add the Gochujang, soy sauce, rice vinegar, and sugar to the pan. Stir until combined.
5. Add the sweet potato noodles to the pan and stir-fry for about 2-3 minutes, or until heated through.
6. Add the cooked tofu back into the pan and stir-fry everything together.
7. Season with salt and black pepper to taste. Garnish with chopped green onions.
Cooking Time: 15-20 minutes
Spicy Sundubu-Jjigae with Pork and Kimchi Stew
Sundubu-jjigae is a popular Korean stew that combines the spiciness of gochugaru (Korean chili flakes) with the creaminess of tofu. This recipe adds juicy pork and spicy kimchi for an added depth of flavor.
Ingredients:
– 1 lb pork belly or shoulder, cut into bite-sized pieces
– 2 cups kimchi, chopped
– 2 cloves garlic, minced
– 1 small onion, diced
– 1/4 cup gochugaru (Korean chili flakes)
– 2 tbsp soy sauce
– 2 tbsp Gochujang (Korean chili paste)
– 1/4 cup tofu, cut into cubes
– 2 cups water
– Salt and black pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, heat 2 tbsp of oil over medium-high heat.
2. Add the pork and cook until browned, about 5 minutes. Remove from pot.
3. Add remaining oil, garlic, and onion. Cook until softened, about 3 minutes.
4. Add kimchi, gochugaru, soy sauce, and Gochujang. Stir to combine.
5. Add water and bring to a boil. Reduce heat and simmer for 20-25 minutes or until pork is tender.
6. Add tofu and cook for an additional 2-3 minutes.
7. Season with salt and black pepper to taste.
8. Garnish with chopped scallions, if desired.
Cooking Time: 30-35 minutes
Seafood Sundubu-Jjigae with Fish Cake and Shrimp
A spicy and savory Korean stew that combines the flavors of fish cake, shrimp, and a variety of seafood. This recipe is perfect for a quick and delicious meal.
Ingredients:
– 1 package of fish cakes (cut into bite-sized pieces)
– 1/2 pound large shrimp, peeled and deveined
– 1/4 cup sundubu jjigae sauce (or Korean chili paste)
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– Salt and black pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the fish cakes and cook until golden brown, about 3-4 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot and cook until softened, about 2 minutes.
4. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes.
5. Add the sundubu jjigae sauce, water, salt, and black pepper to the pot. Stir to combine.
6. Return the fish cakes to the pot and simmer for 5 minutes or until heated through.
7. Taste and adjust seasoning as needed. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your mealtime with these 20 delicious sundubu-jjigae recipes! From classic Korean spicy dishes to vegetarian and vegan options, there’s something for everyone. Try adding shrimp and clams to your seafood sundubu-jjigae, or give a creamy twist to the coconut milk version. Meat-lovers will enjoy the spicy beef and pork belly options, while cheese lovers will appreciate the mozzarella addition. Explore new flavors with kimchi and gochujang, or stick to comforting classics like tofu and mushrooms. Whether you’re in the mood for something bold or mild, there’s a sundubu-jjigae recipe here for you!
