Canned Saury and Tofu Stew (Simple Recipe You Can Enjoy Like a Stew)
Even Beginner Cooks Can Make This Delicious Canned Saury and Tofu Stew!
This canned saury and tofu stew is so easy to make that even those with ‘clumsy hands’ can whip up a delicious meal. It’s so savory it’s perfect with rice, and hearty enough to be enjoyed like a stew, making it a dish the whole family will love.
Main Ingredients- 1kg Firm Tofu (Cut into large pieces; avoid cutting too small to prevent crumbling)
- 1 can Saury (You can choose whether or not to use the liquid from the can)
- 1 stalk Green Onion (Cut diagonally into thick pieces)
Seasoning Mix- 1.5 cups Rice Water (or use liquid from the canned saury)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- 2 Tbsp Oligodang (Korean oligosaccharide syrup) (sweetness adjustable)
- 1.5 cups Rice Water (or use liquid from the canned saury)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- 2 Tbsp Oligodang (Korean oligosaccharide syrup) (sweetness adjustable)
Cooking Instructions
Step 1
First, prepare 1kg of firm tofu. Cut the tofu into large, bite-sized pieces. It’s best to cut them somewhat generously to prevent them from falling apart during cooking.
Step 2
Arrange the cut tofu pieces in a wide pot, overlapping them slightly so they are attractively laid out. This ensures the tofu is evenly coated and cooked in the seasoning.
Step 3
Place the canned saury on top of the tofu. You can choose to use the liquid from the can for added depth of flavor; it makes the stew even more savory. If you’re hesitant to use all the liquid, you can use half of it, or use only the liquid from the can instead of rice water. (I used about half of the liquid; feel free to adjust!).
Step 4
Add the thick, diagonally sliced green onion (1 stalk) over the saury. The refreshing taste of the green onion will add wonderful flavor to the stew.
Step 5
In a bowl, combine 1.5 cups of rice water with the gochujang, gochugaru, minced garlic, black pepper, and oligodang. Mix well until the seasoning paste is smooth and lump-free. If you prefer a spicier taste, feel free to add some finely chopped cheongyang chili peppers. Taste and adjust the seasoning with soy sauce or sugar if needed.
Step 6
Pour the well-mixed seasoning sauce evenly over the ingredients in the pot. Bring to a boil over high heat for about 10 minutes. Once boiling, reduce the heat to medium-low and simmer for another 5-10 minutes until the ingredients are cooked through and the flavors meld beautifully. This simple canned saury and tofu stew, which is both a stew and a braised dish, is ready! It’s so delicious it’ll have you finishing a bowl of rice in no time, so be sure to try it!
