My Sundubu Jjigae

My Sundubu Jjigae

Definitely give this a try!

Ingredients: 1 to 2 servings

1 block
Several ~ 10
Japanese leek
About 15 cm
Shiitake mushrooms
Sliced pork
About 3 slices
Hot green chili
Chunky chili oil
as needed
White sesame seeds
as needed
to taste
1 cup - 200ml
Soup base
Sesame oil
1 tablespoon
Korean chili powder
1 tablespoon
1/2 tablespoon
1 tablespoon
1 teaspoon
Grated garlic
to taste
2 tablespoons


1. Roughly chop 15 cm of Japanese leek and place in a small dish.
2. Add 1 tablespoon of Korean chili powder. It seems like chili powder comes in varying degrees of coarseness, but I use a finely powdered one for soups.
3. Add 1/2 teaspoon of gochujang.
4. Add 1/2 teaspoon of sugar. I like using soft brown sugar.
5. Add grated garlic. I used the tubed kind.
6. Add 1 tablespoon of sesame oil and just under 2 tablespoons of sake.
7. Mix well with a spoon.
8. Soak the clams in water to de-sand. Put the prepared clams in a pot. I prefer using large clams for this. ※ I used small ones in this photo, so I added more.
9. Add onion wedges, pork, sliced shiitake mushrooms and slices of green chili. I use the pork to give the soup a good flavour.
10. Add the combined miso paste. ※In Step 9, you can easily remove the seeds from the chili if you soak them in water.
11. I use this tofu because they're sold for 50 yen each in my neighborhood store.
12. Spoon the tofu into the pot. Add 2 cups of water.
13. Add just under 2 tablespoons of dashida (Korean stock powder). I used beef-flavoured dashida but the shellfish flavour might be better for this.
14. Simmer over medium heat and when it starts to bubble, drop in an egg. Add a pinch of salt to enhance the flavour. Sprinkle white sesame seeds and chunky chili oil to your liking before serving.
15. I used dried cod to make the dashi stock. The resulting stock turned out differently than I had expected, but the cod does add depth to the flavor.
16. I followed one commenter's advice and lightly pan fried the chili powder before adding it to the pot. Just as I was told, the flavour changed noticeably. Be careful not to burn the chili!

Story Behind this Recipe

I am in the process of improving my sundubu hot pot recipe and have attempted many times to recreate the taste of my favorite restaurant. My recipe has not been perfected yet, but I published this because I thought I might able to pick up some hints. If there are other sundubu scholars out there, please leave some comments! I'm hoping to exchange some good ideas.