Spicy and Rich Kimchi Tofu Stew (Dubu Jjageuli)
The Ultimate Home-Cooked Meal: Kimchi Tofu Stew (Dubu Jjageuli) Recipe
This ‘Dubu Jjageuli’ is a flavorful stew featuring aged kimchi, tender tofu, and savory tuna in a rich, slightly spicy sauce. Inspired by traditional Chungcheong Province cuisine, this recipe elevates the taste with the depth of well-fermented kimchi. The concentrated broth is perfect for mixing with rice, making it a satisfying and hearty one-bowl meal. Enjoy this simple yet fulfilling jjageuli recipe to bring a delicious twist to your dinner table!
Main Ingredients- 300g Tofu (approx. 1 block)
- 100g Aged Kimchi
- 300ml Water
- 85g Canned Tuna (with oil)
- 100g Onion (approx. 1/2 medium onion)
- 1 Tbsp Fish Sauce
Seasoning Ingredients- 1 Tbsp Soy Sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Perilla Oil
- 1 tsp Sugar
- 1 stalk Green Onion
Tofu Seasoning- 1 pinch Salt
- 1 Tbsp Soy Sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Perilla Oil
- 1 tsp Sugar
- 1 stalk Green Onion
Tofu Seasoning- 1 pinch Salt
Cooking Instructions
Step 1
Prepare all your ingredients before you begin cooking. Use about half a medium onion; it’s best not to chop it too finely to retain some texture. (The recipe photo shows 1/4 onion, but we recommend 1/2 for more flavor.)
Step 2
Finely chop the green onion and mix it with the seasoning ingredients to allow the flavors to meld. Cut the kimchi into bite-sized pieces. Slice the tofu into thick pieces, gently pat them dry with a paper towel, and lightly season with a pinch of salt. This helps remove any raw smell and allows the tofu to absorb flavor better.
Step 3
In a deep pan or pot, add all the oil from the canned tuna. Then, add the chopped aged kimchi and stir-fry it well. The tuna oil will add a savory richness to the kimchi, making it more flavorful.
Step 4
Continue to stir-fry the kimchi until it softens and the pungent smell subsides. It’s best to cook over medium-low heat to prevent burning. Stir-fry until most of the oil is absorbed and the kimchi’s umami flavor is enhanced.
Step 5
Add half of the water (about 150ml) to the stir-fried kimchi and let it simmer for about 7 minutes to tenderize. Cooking the kimchi first allows the broth to develop a deeper flavor and results in a softer texture. (Adding half the water initially and then the rest later helps create a richer stew.)
Step 6
Once the kimchi is tender, add the seasoned tofu, sliced onion, the tuna solids (set the oil aside), and the remaining 150ml of water. Bring to a gentle simmer.
Step 7
Add the pre-mixed green onion seasoning and stir everything together. Cook over medium heat for about 7-8 minutes, or until the ingredients are well combined and the broth has thickened slightly. Reduce the heat to low and simmer for another 2-3 minutes. To prevent boiling over, you can place the lid slightly ajar. (Avoid boiling on high heat for too long, as it might become too salty.)
Step 8
The finished Dubu Jjageuli has a rich, slightly thick broth, not too watery. The flavors are well-infused into all the ingredients, making it a perfect topping for a bowl of rice – a truly satisfying one-dish meal. It’s an appealing dish because you can enjoy a delicious meal without complicated cooking steps.
