Spicy and Refreshing Soft Tofu Stew (Simple, No Separate Seasoning)
Easy Recipe for Soft Tofu Stew: Deep Flavor Without Separate Seasoning
This soft tofu stew recipe features fragrant stir-fried garlic and green onions to substitute for chili oil, and uses beef or seafood for a refreshing broth. Even without separate seasonings, you can achieve a deep, spicy flavor by adjusting the amount of broth and using soy sauce or fish sauce for umami. This simple and quick recipe will have you finishing a bowl of rice in no time! Enjoy this delicious soft tofu stew.
Stew Ingredients- 1 Tbsp cooking oil
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1 Green onion (white part preferred)
- 200g Beef for stew
- 200g Whiteleg shrimp (tails removed, cleaned)
- 2.5 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce for soup (guk-ganjang)
- 1 pack (350g) soft tofu
- 3 cups (approx. 600ml) anchovy-kelp broth
- 2 Cheongyang peppers
- Pinch of salt (to taste)
- Pinch of black pepper (to taste)
Cooking Instructions
Step 1
First, prepare 200g of fresh whiteleg shrimp. Remove the shells and tails cleanly, then rinse them under running water. Butterflying the shrimp by cutting them in half lengthwise will make the broth even more delicious and refreshing.
Step 2
Heat a deep pot over medium heat. Add 1 Tbsp cooking oil and 1 Tbsp sesame oil. Then, add 1 Tbsp minced garlic and 1 green onion, sliced into large pieces, and stir-fry until fragrant, being careful not to burn it. This step creates a delicious aroma without needing chili oil.
Step 3
Drain the 200g of beef for stew by placing it in a sieve and rinsing lightly under running water to remove excess blood. Add the beef to the pot with the sautéing onions and garlic, and stir-fry until the surface of the beef turns opaque.
Step 4
Once the beef is partially cooked, add 2.5 Tbsp of gochugaru and stir-fry it with the ingredients. Be careful not to burn the chili flakes by keeping the heat moderate. Stir-fry for about 1 minute to release the chili oil.
Step 5
After the gochugaru is well stir-fried, add 3 Tbsp of soy sauce for soup (guk-ganjang) and stir-fry together. Continue stir-frying for about 1 minute to allow the soy sauce to meld with the ingredients, adding a deep umami flavor.
Step 6
Now, add the prepared whiteleg shrimp and stir-fry with the other ingredients. Cook for just 1-2 minutes until the shrimp turn pink and are cooked through. Overcooking can make the shrimp tough.
Step 7
Gently break apart one pack (350g) of soft tofu, either in its packaging or by scooping it out, and add it to the pot. Then, pour in 3 cups (approx. 600ml) of the prepared anchovy-kelp broth and mix well.
Step 8
After adding the broth, increase the heat to high and bring the stew to a rolling boil. Once boiling, reduce the heat to medium-low. Skim off any foam that rises to the surface for a cleaner, more refreshing broth. Let it simmer for about 5-7 more minutes.
Step 9
Finally, add 2 thinly sliced Cheongyang peppers. Season with a pinch of salt and black pepper to your taste. Your delicious soft tofu stew is now complete! Serve hot.
