Soondubu Jjigae

This is my third attempt at making soondubu jjigae and I am satisfied with it. The first two times, I made the spicy level to “suicidal nuclear explosion” which made it almost impossible to eat. This time I made it mild and I finally used the dried kelp I brought over from Hong Kong. I can’t seem to find it at the Chinese supermarkets in Austin/I don’t buy “Made in China” products or food unless I know it’s safe, like frozen 馒头 or 包子.


[100% organic, wild mussels, & environmentally responsible aquaculture farmed shrimp]


  • 5 cups water
  • 12 dried anchovies
  • One 5 inch x 7 inch sheet of dried kelp
  • Half an onion, chopped loosely
  • 6 cloves of garlic, whole
  • 3 dried shiitake mushrooms, soaked in water
  • ½ lb fruits de mare
  • 5 large shrimp
  • ½ lb mussels
  • 2 green onions, chopped into fourths
  • 8 Thai peppers, chopped
  • 2 TBS red chili flakes
  • 1 TBS fresh chili paste
  • Olive oil
  • Sesame oil
  • 1 package of soft tofu
  • 2 TBS oyster sauce
  • 2 eggs


  1. Prepare stock: pour 5 cups of water into a pot and add 12 dried anchovies
  2. Add the onion, dried kelp, mushrooms, and garlic over high heat
  3. Once it boils, lower the heat to low-medium and boil for another 20 minutes
  4. Set aside the stock and take out the mushrooms, then chop them into small pieces
  5. Heat your clay plot on the stove and put 2 TBS of olive oil
  6. Add the fruits de mare and shrimp, and stir
  7. Add the chopped shiitake mushroom and stir
  8. Add the red chili flakes and chili paste, continue stirring
  9. Pour 2-3 cups of the stock you made
  10. Add the mussels and then the oyster sauce
  11. Add the tofu to the pot and break it apart with a spoon
  12. When it boils, add the green onions and Thai peppers
  13. Add the eggs on top of the mixture for about 30 seconds
  14. Drizzle some sesame oil before serving

*Adapted from Cooking Korean Food with Maangchi.


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