Spicy and Sweet Tuna Chili Soft Tofu Stew
#Pyeonstaurant #JeongSangHoonTofuStew #SpicyTunaRecipes #UniqueTofuStew
Introducing a super simple soft tofu stew recipe using spicy tuna, as featured by TV personality Jeong Sang-hoon on ‘Pyeonstaurant’. If you’re tired of ordinary soft tofu stews, this dish offers a unique flavor, reminiscent of something you might taste in a European city, with the perfect blend of spicy tuna’s heat and subtle sweetness. By adding doenjang and gochujang to the basic seasoning for soft tofu stew, we enhance the savory depth and spiciness, creating a rich and flavorful, one-of-a-kind soft tofu stew.
Main Ingredients- Spicy Tuna Cans 2 cans (including oil)
- Soft Tofu 1kg
- Frozen Vegetable Mix for Stew 300g
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili powder) 1 Tbsp
- Minced Garlic 1 Tbsp
- Chopped Scallions 3 Tbsp
- Doubanjiang (Spicy bean paste) 2 Tbsp
- Broth (Kelp or Anchovy) 1L
- Enoki Mushrooms 1 pack
- Scallions (Green parts) 4 stalks
- Eggs 2
- Black Pepper 1 tsp
Cooking Instructions
Step 1
First, heat a pot over medium heat. Add the entire contents of 2 cans of spicy tuna, including the oil, along with 3 Tbsp of chopped scallions, and stir-fry. The oil from the tuna cans will act as chili oil, so don’t discard it – it’s a key element.
Step 2
Once the tuna is somewhat fried, add 1 Tbsp of minced garlic and 1 Tbsp of gochugaru. Continue to stir-fry for about 1 minute until fragrant. Be careful not to burn the garlic by managing the heat.
Step 3
Now, add 300g of the frozen vegetable mix for stew and stir-fry together. These frozen vegetables are convenient as they require no prior preparation.
Step 4
Pour in 1L of broth, then stir in 2 Tbsp of doubanjiang and 1 Tbsp of gochujang until dissolved. Stir everything well and bring to a rolling boil over high heat.
Step 5
Once the stew is boiling vigorously, add the 1kg of soft tofu and the 4 scallion stalks, cut into 4-5cm pieces. If it tastes too bland, you can adjust the seasoning with soy sauce. However, as gochujang and doubanjiang are already quite salty, it’s best to taste and add seasoning gradually. After boiling briskly over high heat, reduce to medium-low heat and simmer gently to allow the flavors to deepen.
Step 6
Ladle the finished stew into an individual earthenware pot (ttukbaegi). Add the enoki mushrooms, separated into individual strands, and sprinkle with 1 tsp of black pepper. Bring back to a vigorous boil over high heat for the first time to meld the ingredients’ flavors.
Step 7
When the stew boils up again, crack 2 eggs into it. Turn off the heat once the eggs reach your desired doneness – either soft-boiled or hard-boiled. If you prefer a runny yolk, gently break it and mix with the stew.
Step 8
Your Spicy and Sweet Tuna Soft Tofu Stew, inspired by Jeong Sang-hoon’s idea, is now complete! Due to the residual heat in the earthenware pot, the eggs may continue to cook, so adjust their doneness accordingly. Enjoy this unique flavor, different from your typical soft tofu stew.
