Spicy and Savory Tuna-Kimchi Stew (Sundubu Jjigae)
Quick and Easy Gochu-Tuna Sundubu Jjigae Recipe (No Broth Needed!)
Introducing the Gochu-Tuna Sundubu Jjigae recipe, famously featured on the TV show ‘Unexpected Business 2’ by actor Jo In-sung! This incredibly simple yet intriguing dish can be made quickly with just water, eliminating the need for traditional broth. The delightful combination of spicy tuna and soft, silky tofu creates a comforting and flavorful meal that’s perfect for any occasion. Get ready to enjoy a hearty and delicious bowl of Gochu-Tuna Sundubu Jjigae!
Main Ingredients- 1 package Silken Tofu (approx. 300-400g)
- 1 can Spicy Tuna (Gochu-Tuna) (180g)
- 1/4 stalk Green Onion
- 1/3 Onion
- 1/5 Zucchini
- 1 Chili Pepper (e.g., Cheongyang or red chili, optional for spice)
- 1/2 package Enoki Mushrooms (optional, for texture)
Cooking Instructions
Step 1
First, prepare your vegetables. Finely chop the green onion. Slice the onion and zucchini into thin, half-moon shapes (about 0.5cm thick). If using chili peppers, remove the stems and slice them thinly. If using enoki mushrooms, trim the base and separate the strands. (These vegetables add flavor and depth to the stew.)
Step 2
Open the package of silken tofu (1 package, approx. 300-400g). Carefully cut it into large, bite-sized pieces, about 2-3cm. Using a spoon or knife, gently slice it to avoid breaking it apart too much. Avoid cutting it too small, as it can become mushy during cooking.
Step 3
Heat 2 tablespoons of sesame oil in a pot over medium heat. Add the chopped green onions and sauté for about 1 minute until they soften and release their aroma, being careful not to burn them. Once the green onions are fragrant, add the sliced onions and cook until they become translucent, bringing out their natural sweetness.
Step 4
When the onions start to turn translucent, add the sliced zucchini and sauté together. Continue cooking for another 2-3 minutes until the vegetables begin to soften slightly.
Step 5
Now, add the entire can of Gochu-Tuna (180g), including its oil, to the pot. (Sautéing with the oil enhances the flavor and richness.)
Step 6
Maintaining medium heat, stir-fry the Gochu-Tuna with the vegetables for about 2-3 minutes. This step helps the tuna’s seasoning meld beautifully with the vegetables.
Step 7
Add the Gochugaru (Korean chili flakes) to the mixture. For a spicier stew, use 1 tablespoon; for a milder flavor, start with 0.5 tablespoon and adjust to your preference. (Remember, the Gochu-Tuna itself is already spicy, so you might find 0.5 tablespoon sufficient.)
Step 8
Pour in 300ml (about 1.5 cups) of water and bring the stew to a boil over high heat. Boiling the water first will enhance the depth of flavor.
Step 9
Once the stew begins to boil, stir in 1 tablespoon of minced garlic. Gently add the silken tofu pieces to the pot. Try to add them whole or by scooping with a spoon, and handle them delicately to prevent them from breaking apart.
Step 10
Season the stew with 1-2 tablespoons of soy sauce or fish sauce. Using fish sauce can add an extra layer of umami. It’s best to start with a lighter seasoning and adjust with salt at the end to achieve the perfect balance. If it tastes too bland, add a pinch more salt.
Step 11
Once the stew returns to a simmer after adding the tofu, add the prepared enoki mushrooms and sliced chili peppers. Let it simmer for a short while longer. (Enoki mushrooms don’t need to be cooked for long to be delicious.)
Step 12
And there you have it – a delicious and spicy Gochu-Tuna Sundubu Jjigae! Serve it piping hot with a bowl of steamed rice. This easy-to-make dish is perfect for a quick and satisfying meal any day of the week!
