Spicy Tuna & Tofu Stew with Chili Oil Tuna
Simple Sundubu Jjigae recipe that achieves a rich, spicy flavor using chili oil tuna instead of separate broth.
Soft sundubu (silken tofu), a baby food staple when my children were young, is now a frequently made stew for my family. Typically, I would sauté chili powder to make chili oil and then simmer it with broth. However, after seeing a TV broadcast, I realized I didn’t need to go through the trouble of making broth separately. The well-seasoned chili oil tuna acts as a fantastic broth, making this stew incredibly convenient and flavorful.
Main Ingredients- 1 can Chili Oil Tuna (approx. 150g)
- 1 pack Silken Tofu (approx. 300g)
- 1/2 Onion (approx. 75g)
- 1 stalk Green Onion (approx. 50g)
- 2 Korean Green Chilies (optional, for extra spice)
- 1 Egg
Cooking Instructions
Step 1
Prepare one pack of silken tofu and drain some of its moisture by placing it on a sieve. This helps to create a cleaner stew. Have one can of the flavorful chili oil tuna ready.
Step 2
Thinly slice half an onion. Cut the green onion stalk diagonally and finely chop the two Korean green chilies. Adding Korean green chilies will make the sundubu jjigae even more spicy and delicious.
Step 3
In a pot or Korean earthenware pot (ttukbaegi), heat one tablespoon of sesame oil over medium-low heat. Add the sliced green onion, onion, and half a tablespoon of minced garlic. Sauté until fragrant, stirring frequently, until the onions become translucent and the garlic aroma rises.
Step 4
Once the onions are translucent, add the entire can of chili oil tuna, including the oil. Stir in one tablespoon of gochugaru and sauté together for about 1 minute over medium-low heat. This sautéing process removes any fishy odor from the tuna and the raw taste of the chili powder, while the chili oil tuna effectively acts as both broth and seasoning. Next, add two cups of water (approx. 400ml), three tablespoons of soy sauce for soup, and a pinch of black pepper. Mix well.
Step 5
Simmer for about 1 minute over medium-low heat to allow the flavors to meld. Once the flavors have sufficiently developed, turn up the heat to high and bring to a boil.
Step 6
When the stew comes to a rolling boil, add the silken tofu. Also, add the chopped Korean green chilies. (You can also add any leftover mushrooms or other vegetables you have in the fridge.) Finally, crack in one egg and let it boil vigorously for about one more minute before turning off the heat. You can crack the egg directly into the stew at the end or whisk it beforehand.
Step 7
Thanks to the chili oil tuna, you’ve completed a delicious and hearty spicy sundubu jjigae without needing to make a separate broth!
Step 8
The fluffy, soft silken tofu and the rich, spicy broth look incredibly appetizing. The combination of chili oil tuna and gochugaru creates a deeply flavorful and invigorating soup, perfect for a hangover cure or a satisfying side dish.
Step 9
This delicious chili oil sundubu jjigae is best enjoyed with a bowl of hot rice! Spooning the stew generously over rice and mixing it with the broth creates a wonderfully happy meal that needs no other side dishes. It’s a true ‘rice thief,’ so enjoy every bite!
