Sundubu Jjigae Seasoning Paste
- Korean Food Addict
- Oct 28, 2025
Sundubu Jjigae Seasoning Paste
This all-purpose sundubu jjigae seasoning paste is a game-changer for busy home cooks. Based on the famous Baek Jong-won recipe, this paste combines ground pork, onions, scallions, garlic, and gochugaru into a rich, flavorful base that can be stored and used whenever you crave a steaming bowl of soft tofu stew.
Why Make This Paste?
The biggest advantage of this seasoning paste is its versatility. Beyond sundubu jjigae, you can use it for braised tofu, tteokbokki, fried rice, and countless other dishes. One batch makes enough for 12+ servings, making it economical. Portion it into small containers and freeze for up to 3 months of convenience.
Key Tips for Success
The secret to a perfect paste is cooking out all the moisture from the onions. Any remaining moisture will cause the paste to spoil faster and taste bland. Adding gochugaru at the end prevents burning and keeps the vibrant red color. Frying the scallions first releases their aromatic oils into the base.
Making Sundubu Jjigae
To make a quick sundubu jjigae, add 2 tablespoons of paste and half cup of water to a pot. Bring to a boil, then add your choice of ingredients (oysters, clams, ham, dumplings). Once boiling, add soft tofu and simmer briefly. Finish with scallions and a cracked egg for an authentic Korean soft tofu stew.
Storage Tips
Cool the paste completely before storing in an airtight container. It keeps for 2 weeks refrigerated or 3 months frozen. Portioning into 2-tablespoon amounts before freezing makes it easy to grab and use. Thaw in the refrigerator overnight or use the microwave for quick defrosting.
Instructions:
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Prepare the Ingredients
- Finely mince 2 cups of onions
- Chop 1 cup of scallions
- Mince half cup of garlic
- Prepare the Ingredients
- Finely mince 2 cups of onions
- Chop 1 cup of scallions
- Mince half cup of garlic
- Heat the Oil
- Add 4 tablespoons cooking oil and 1 tablespoon sesame oil to a large pot
- Heat over medium heat
- Fry the Scallions
- Add scallions first to release their aroma
- Fry until slightly golden
- Let the scallion flavor infuse into the oil
- Cook the Pork
- Add 1 cup of ground pork
- Break it up well to prevent clumping
- Cook until fully done
- Cook the Onions
- Add all the minced onions
- Cook until all moisture has evaporated
- This step is crucial for preservation
- Add Garlic and Salt
- Add minced garlic and stir-fry
- Add 4 tablespoons of salt
- Cook until garlic is fragrant
- Add Gochugaru
- Add 1.5 cups of Korean red chili flakes
- Stir well to prevent burning
- The oil will turn red as the gochugaru infuses
- Finish the Paste
- Add 1.5 tablespoons of sugar
- Add half cup of soy sauce for umami
- Mix everything well to complete
Recipe Notes:
- Cook onions until completely dry for better preservation.
- Add gochugaru late to prevent burning and maintain color.
- The golden ratio for oil is 4 parts cooking oil to 1 part sesame oil.
- Portion and freeze for up to 3 months of storage.
- Use 2 tablespoons paste with half cup water per serving.
- Add oysters, clams, ham, or dumplings for variety.
- Substitute pork with beef or chicken if preferred.
- Adjust gochugaru amount to control spiciness.
Ingredients:
Serving size
Main Ingredients
- 1 cup ground pork
- 2 cups minced onion
- 1 cup chopped scallions
- 0.5 cup minced garlic
Seasonings
- 4 tbsp cooking oil
- 1 tbsp sesame oil
- 1.5 cups gochugaru (Korean red chili flakes)
- 4 tbsp salt
- 1.5 tbsp sugar
- 0.5 cup soy sauce