Soondubu Jige

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["1 1/2 cups water", "1 tablespoon dashi stock powder (Omit, if you have issues with Monosodium Glutamate)", "1/3 cup onion, thinly sliced or small diced", "2 cloves of garlic, minced", "5-6 shiitake mushroom caps, cut into strips", "2 scallions, divided into whites and greens; both thinly sliced", "1-3 tablespoons gochugaru, Korean paprika/red pepper powder", "1-2 tablespoons gochujang, Korean red pepper paste", "1 tablespoon soy sauce", "2 teaspoons mirin", "1 teaspoon toasted sesame oil, plus 1/2 tsp for garnish", "3/4 cup soondubu", "1/3 SPAM ""loaf".

Yes, Soondubu Jige falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.