Spicy and Hearty Soft Tofu Stew (Dubu Jjigae) Recipe
How to Make a Deliciously Spicy and Refreshing Soft Tofu Stew
Today, I’m excited to share a recipe for a piping hot and spicy soft tofu stew, simmered to perfection in my new Springer Around sterile earthenware pot. This dish is a true comfort food, perfect for warming you up from the inside out with its bold, invigorating flavors. Let me show you how to achieve a deep, satisfying taste with simple ingredients!
Stew Ingredients- 1 block firm or stewing tofu
- 1 can (small) tuna, drained
- 1/2 medium onion
- 1/2 large green onion (scallion)
- 2-3 Korean red chilies (gochu, adjust to spice preference)
Spicy Seasoning Mix- 4 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp guk-ganjang (soy sauce for soup, or regular soy sauce)
- 1 Tbsp oligosaccharide (or sugar, adjust sweetness)
- 1 Tbsp minced garlic
- 1/2 Tbsp cooking wine (mirin or rice wine)
- A pinch of black pepper
- Salt (to adjust seasoning)
- Guk-ganjang (for added depth, optional)
- 4 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp guk-ganjang (soy sauce for soup, or regular soy sauce)
- 1 Tbsp oligosaccharide (or sugar, adjust sweetness)
- 1 Tbsp minced garlic
- 1/2 Tbsp cooking wine (mirin or rice wine)
- A pinch of black pepper
- Salt (to adjust seasoning)
- Guk-ganjang (for added depth, optional)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Peel the onion and slice it thinly into about 0.5cm thick pieces. Cut the green onion diagonally into 0.5cm pieces, and finely chop the Korean red chilies. These will add fresh color and a spicy kick to the stew.
Step 2
Now, let’s make the flavorful seasoning paste, which is key to this stew! In a bowl, combine 4 Tbsp gochugaru, 3 Tbsp guk-ganjang, 1 Tbsp oligosaccharide, 1 Tbsp minced garlic, 1/2 Tbsp cooking wine, and a pinch of black pepper. Mix everything thoroughly until well combined. You can substitute oligosaccharide with sugar, and adjust the sweetness to your liking.
Step 3
Next, add the drained tuna to the seasoning mix. Open the small can of tuna, drain out the oil completely, and then add the tuna to the bowl with the seasoning. Gently mix the tuna with the seasoning paste. This step helps the tuna absorb the flavors of the seasoning.
Step 4
Now it’s time to assemble and cook the stew! In your earthenware pot or a regular pot, arrange the sliced onions at the bottom. This layer of onions will soften and release their sweetness. Then, spoon the seasoned tuna mixture over the onions. Cut the block of tofu into 2-3cm cubes and arrange them neatly on top of the tuna and seasoning layer. Finally, pour in 2 cups (about 400ml) of water. Bring the stew to a rolling boil over high heat.
Step 5
Once the stew is boiling vigorously, reduce the heat to medium and let it simmer until the broth has slightly reduced and the flavors have melded, about 5-7 minutes. Then, add the chopped green onions and Korean red chilies. Continue to simmer for another 2-3 minutes until the green onions are slightly softened. Taste the broth and adjust the seasoning if needed. You can add a little salt or a touch more guk-ganjang to deepen the flavor. I found that adding a little guk-ganjang at the end really brought out a wonderful depth of flavor! Remember to season gradually, tasting as you go. And there you have it – a delicious, spicy soft tofu stew ready to be enjoyed!
