Super Easy Yukgaejang Sundubu Jjigae (육개장 순두부찌개) Recipe
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A spicy and hearty Yukgaejang Sundubu Jjigae (육개장 순두부찌개) made with Seonbichan Yukgaejang (선비찬 육개장) and sundubu (순두부). This recipe serves 4 and can be prepared for less than 10,000 KRW.
📝 Editor's Notes
Introducing a super easy recipe to quickly make 4 servings of Yukgaejang Sundubu Jjigae (육개장 순두부찌개) for less than 10,000 KRW, using Seonbichan Yukgaejang (선비찬 육개장) and sundubu (순두부).
The spicy and rich yukgaejang broth combined with soft sundubu (순두부) creates a comforting dish that warms you from the inside out.
With a short cooking time of about 20 minutes, even beginner cooks can easily follow along.
It's perfect for a hearty family meal on chilly days.
We highly recommend it, especially for those who love spicy flavors.
It's an excellent choice for a busy weeknight dinner or a weekend lunch.
🛒 Ingredient Tips
For the key ingredient, Seonbichan Yukgaejang (선비찬 육개장), it's best to choose a commercial product with a rich flavor and plenty of ingredients.
For sundubu (순두부), select one that is not too watery and is well-coagulated to prevent it from falling apart in the stew while maintaining a soft texture.
Using both the green leaves and white stalk of green onions will allow you to enjoy both their aroma and sweetness.
Fresh green onions should have firm stalks, vibrant green parts, and intact, soil-covered roots.
For garlic, mincing whole cloves yourself will yield a much richer aroma.
🔄 Substitution Guide
Instead of Seonbichan Yukgaejang (선비찬 육개장), you can use other commercial yukgaejang (육개장) products, or create your own yukgaejang (육개장) base by seasoning beef bone broth with bracken (고사리), bean sprouts, and beef.
However, making it from scratch will significantly increase cooking time and may make it harder to achieve consistent flavor.
If sundubu (순두부) is unavailable, soft tofu or stew-용 (for stew) tofu can be mashed and used, though it might lack the unique silky texture of sundubu (순두부).
To reduce spiciness, use paprika powder instead of gochugaru (고춧가루), or reduce the amount of gochugaru (고춧가루) and season with soy sauce.
Instead of adding whole chili peppers, finely minced cheongyang gochugaru (청양고춧가루) can add a clean spicy kick.
🥘 Ingredients
👨🍳 Cooking Points
The first key point for this dish is to sufficiently infuse the oil with green onion flavor.
Heat oil in a frying pan and stir-fry chopped green onions until softened.
Adding garlic at this stage will deepen the aroma even further.
This step lays the foundation for the flavor.
The second point is to add gochugaru (고춧가루) and stir-fry for about 30 seconds to 1 minute; as the gochugaru (고춧가루) meets the oil, its color and aroma become vibrant, adding a spicy and sharp flavor.
Be careful not to stir-fry for too long, as it can burn.
Finally, when adding sundubu (순두부), stir gently to prevent it from breaking apart, and bring it to a boil once more.
Be mindful of the quantity of sundubu (순두부) as adding too much can dilute the seasoning.
👨🍳 Directions
Heat a frying pan.
Add an appropriate amount of oil to the pan.
Add chopped green onions and stir-fry until softened. (You can also stir-fry garlic along with the green onions.)
Add 3 tbsp of gochugaru (고춧가루) and stir-fry for 30 seconds to 1 minute. (If you prefer it spicier, use cheongyang gochugaru (청양고춧가루).)
Pour in 2 packages (total 1200g) of Seonbichan Yukgaejang (선비찬 육개장) and bring to a boil.
Once it starts boiling, gently add 1 package of sundubu (순두부) and bring it to a boil once more.
Add desired toppings (such as glass noodles, enoki mushrooms, chili peppers, or an egg) and serve in a dolsot (뚝배기) or other serving bowl. Enjoy!
💡 Tips
Stir-frying garlic with green onions enhances the flavor.
If you want a sharper, spicier taste, try using cheongyang gochugaru (청양고춧가루).
Be careful not to add too much sundubu (순두부), as it can dilute the flavor.
📦 Storage & Reuse
The finished Yukgaejang Sundubu Jjigae (육개장 순두부찌개) can be stored in an airtight container in the refrigerator for 2-3 days.
Due to the nature of sundubu (순두부), its texture may change with prolonged storage, so it's best to consume it as soon as possible.
While freezing is possible, it's not recommended as sundubu (순두부) can become mushy when thawed.
When reheating leftover jjigae, warm it slowly over low heat or use a microwave.
You can add a little water or broth to adjust the consistency and enjoy it just like the first time.
The leftover yukgaejang broth is also delicious mixed with rice or used to cook ramen noodles.
🥢 Who This Is For
This Yukgaejang Sundubu Jjigae (육개장 순두부찌개) is highly recommended for those who love spicy and warm soup dishes.
It's especially perfect for a rainy day or a cold winter evening when you're craving something spicy.
It's an irresistibly delicious dish that will have you finishing a whole bowl of rice!
Good side dishes to pair with it include mild steamed egg (계란찜), refreshing seasoned bean sprouts (콩나물무침), or crispy cubed radish kimchi (깍두기).
It's also great enjoyed with a glass of makgeolli (막걸리) or as a hangover cure.
🔥 Nutrition Info
Based on 4 servings, this Yukgaejang Sundubu Jjigae (육개장 순두부찌개) is estimated to be approximately 400-500 kcal per serving.
It may contain about 25-30g of protein, 20-25g of fat, and 30-35g of carbohydrates.
The beef in yukgaejang (육개장) and the sundubu (순두부) provide high-quality protein, while green onions and garlic offer antioxidants such as vitamin C and allicin.
Gochugaru (고춧가루) contains capsaicin, which can help boost metabolism.
Adding glass noodles as an extra topping will increase the carbohydrate content, while enoki mushrooms can supplement dietary fiber.
For better nutritional balance, it is recommended to serve with vegetable side dishes.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Super Easy Yukgaejang Sundubu Jjigae (육개장 순두부찌개)?
- Main ingredients include Seonbichan Yukgaejang (선비찬 육개장), Sundubu (순두부), Green onion, Gochugaru (고춧가루), Garlic. For the key ingredient, Seonbichan Yukgaejang (선비찬 육개장), it's best to choose a commercial product with a rich flavor and plenty of ingredients. For sundubu (순두부), select one that is not too watery and is well-coagulated to prevent it from falling apart in the stew while maintaining a soft texture. Using both the green leaves and white stalk of green onions will allow you to enjoy both their aroma and sweetness. Fresh green onions should have firm stalks, vibrant green parts, and intact, soil-covered roots. For garlic, mincing whole cloves yourself will yield a much richer aroma.
- Q. What are the key tips for making Super Easy Yukgaejang Sundubu Jjigae (육개장 순두부찌개)?
- The first key point for this dish is to sufficiently infuse the oil with green onion flavor. Heat oil in a frying pan and stir-fry chopped green onions until softened. Adding garlic at this stage will deepen the aroma even further. This step lays the foundation for the flavor. The second point is to add gochugaru (고춧가루) and stir-fry for about 30 seconds to 1 minute; as the gochugaru (고춧가루) meets the oil, its color and aroma become vibrant, adding a spicy and sharp flavor. Be careful not to stir-fry for too long, as it can burn. Finally, when adding sundubu (순두부), stir gently to prevent it from breaking apart, and bring it to a boil once more. Be mindful of the quantity of sundubu (순두부) as adding too much can dilute the seasoning.
- Q. How should I store leftover Super Easy Yukgaejang Sundubu Jjigae (육개장 순두부찌개)?
- The finished Yukgaejang Sundubu Jjigae (육개장 순두부찌개) can be stored in an airtight container in the refrigerator for 2-3 days. Due to the nature of sundubu (순두부), its texture may change with prolonged storage, so it's best to consume it as soon as possible. While freezing is possible, it's not recommended as sundubu (순두부) can become mushy when thawed. When reheating leftover jjigae, warm it slowly over low heat or use a microwave. You can add a little water or broth to adjust the consistency and enjoy it just like the first time. The leftover yukgaejang broth is also delicious mixed with rice or used to cook ramen noodles.
- Q. How many calories are in Super Easy Yukgaejang Sundubu Jjigae (육개장 순두부찌개)?
- Based on 4 servings, this Yukgaejang Sundubu Jjigae (육개장 순두부찌개) is estimated to be approximately 400-500 kcal per serving. It may contain about 25-30g of protein, 20-25g of fat, and 30-35g of carbohydrates. The beef in yukgaejang (육개장) and the sundubu (순두부) provide high-quality protein, while green onions and garlic offer antioxidants such as vitamin C and allicin. Gochugaru (고춧가루) contains capsaicin, which can help boost metabolism. Adding glass noodles as an extra topping will increase the carbohydrate content, while enoki mushrooms can supplement dietary fiber. For better nutritional balance, it is recommended to serve with vegetable side dishes.
- Q. Can I substitute ingredients in Super Easy Yukgaejang Sundubu Jjigae (육개장 순두부찌개)?
- Instead of Seonbichan Yukgaejang (선비찬 육개장), you can use other commercial yukgaejang (육개장) products, or create your own yukgaejang (육개장) base by seasoning beef bone broth with bracken (고사리), bean sprouts, and beef. However, making it from scratch will significantly increase cooking time and may make it harder to achieve consistent flavor. If sundubu (순두부) is unavailable, soft tofu or stew-용 (for stew) tofu can be mashed and used, though it might lack the unique silky texture of sundubu (순두부). To reduce spiciness, use paprika powder instead of gochugaru (고춧가루), or reduce the amount of gochugaru (고춧가루) and season with soy sauce. Instead of adding whole chili peppers, finely minced cheongyang gochugaru (청양고춧가루) can add a clean spicy kick.
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