Spicy & Flavorful! Baek Jong-won’s Sundubu Seasoning Base Recipe
Spicy & Flavorful! Baek Jong-won’s Sundubu Seasoning Base Recipe
Enjoy rich and spicy Sundubu Jjigae at home with Baek Jong-won’s secret Sundubu seasoning base!
Today, we’re sharing Baek Jong-won’s easy-to-follow Sundubu seasoning base recipe. With just this one seasoning, you can make authentic, mouthwatering Sundubu Jjigae right in your own kitchen that rivals restaurant quality.
Sundubu Jjigae Seasoning Ingredients- 1 cup chopped green onions
- 1 cup minced onion
- 1/2 cup minced garlic
- 100ml soy sauce (approx. 1/2 cup)
- 100ml cooking oil (approx. 1/2 cup)
- 1 Tbsp salt (or seasoned salt)
- 1/2 cup regular chili powder
- 1/2 cup Cheongyang chili powder (for extra spice)
- 3 Tbsp sugar
- 1 cup minced pork (leaner cuts recommended)
Cooking Instructions
Step 1
Before you begin cooking, prepare all ingredients according to the recipe. It’s especially important to have the minced pork ready so it doesn’t clump together when cooked.
Step 2
Pour about 100ml (approx. 1/2 cup) of cooking oil into a deep pan or pot. Ample oil helps to bring out the flavors of the ingredients.
Step 3
Add the chopped green onions to the pan and start stir-frying over medium-low heat. Cook them slowly until a fragrant aroma is released.
Step 4
Continue to stir-fry the green onions until they become golden brown and release their aromatic oil, for about 3-5 minutes. Be careful not to burn them by managing the heat.
Step 5
Once you can strongly smell the green onions, add the minced onion and stir-fry together. Cook until the onion becomes translucent.
Step 6
Stir-fry for about 3-5 minutes until the onions are soft and their sweet aroma blends well. Make sure to stir frequently to prevent sticking.
Step 7
From this point on, pay close attention to the heat. The bottom of the pan can burn easily. Add the minced pork and stir vigorously to break it apart and cook it through. Ensure the pork is fully cooked and no longer pink.
Step 8
When the pork is almost cooked, add 1 tablespoon of salt (or seasoned salt) and stir it into the meat. The salt will season the mixture and enhance its flavor.
Step 9
Add the minced garlic and stir-fry for about 30 seconds to 1 minute until fragrant. Be careful not to overcook the garlic, as it can develop a bitter taste.
Step 10
Add the regular chili powder and quickly stir it into the oil over low heat to prevent burning. Coating the chili powder in oil helps to bring out its vibrant color.
Step 11
Add the Cheongyang chili powder for an extra kick of spice and mix well with the regular chili powder. This will add a deeper, spicier flavor profile.
Step 12
Continue to stir-fry for another 1-2 minutes over low heat until the chili powder is well combined with the oil and the color is rich. Keep the heat low to avoid burning the chili powder.
Step 13
First, add the 3 tablespoons of sugar and stir quickly. Sugar, when sautéed with chili powder, adds a pleasant depth of flavor.
Step 14
Pour the 100ml (approx. 1/2 cup) of soy sauce along the edges of the pan. As the soy sauce slightly caramelizes from the pan’s heat, it creates a deeper flavor. Mix everything together evenly.
Step 15
Stir-fry for another 2-3 minutes to allow all the flavors to meld together. It’s crucial to keep stirring to prevent the seasoning base from sticking to the bottom of the pan.
Step 16
The seasoning base is ready when it turns a glossy red color and the excess oil has evaporated, leaving a thick, rich consistency. You’ll know it’s done when there’s almost no liquid left at the bottom. Turn off the heat.
Step 17
Use this delicious seasoning base to make a hearty Sundubu Jjigae tomorrow! It’s so good, you’ll want to eat it with a full bowl of rice.
Step 18
How to Store Baek Jong-won’s Sundubu Seasoning Base: 1. Store the finished seasoning in an airtight container in the refrigerator for about a week. 2. For longer storage, portion it into freezer bags and keep it in the freezer. You can then take out portions as needed.
