Spicy Braised Tofu Stew (Dubu Jjageuli)
A Hearty and Spicy Dubu Jjageuli Perfect for Chilly Weather
This Chongcheongdo-style specialty, Dubu Jjageuli, is a savory and spicy stew with just the right amount of broth, perfect for spooning over rice. It’s less soupy than a typical stew, making it a delightful ‘jjageuli’ (simmered dish). The combination of pork and tofu creates a harmonious flavor profile that’s sure to satisfy. This recipe is adapted from the one introduced by Chef Lee Bo-eun on Altoran. A video link is attached for your reference.
Main Ingredients- 200g minced pork neck
- 1 onion
- 2 white parts of green onions
- 2 Cheongyang peppers (Korean spicy peppers)
- 1 red chili pepper
- 500g firm tofu (recommended for pan-frying)
Tofu Seasoning- 2 Tbsp soy sauce for soup (Gukganjang)
- 2 Tbsp rice flour
Pork Seasoning- 1 Tbsp minced garlic
- 1/2 tsp minced ginger
- 1/2 tsp salt
- 2 pinches black pepper
- 2 Tbsp perilla oil
Broth and Seasoning Paste- 500ml rice water (approx. 2.5 cups)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce (Jin ganjang)
- 2 Tbsp sesame oil
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp anchovy sauce (Kkanari aekjeot) – for final seasoning
- 2 Tbsp soy sauce for soup (Gukganjang)
- 2 Tbsp rice flour
Pork Seasoning- 1 Tbsp minced garlic
- 1/2 tsp minced ginger
- 1/2 tsp salt
- 2 pinches black pepper
- 2 Tbsp perilla oil
Broth and Seasoning Paste- 500ml rice water (approx. 2.5 cups)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce (Jin ganjang)
- 2 Tbsp sesame oil
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp anchovy sauce (Kkanari aekjeot) – for final seasoning
- 500ml rice water (approx. 2.5 cups)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce (Jin ganjang)
- 2 Tbsp sesame oil
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp anchovy sauce (Kkanari aekjeot) – for final seasoning
Cooking Instructions
Step 1
First, prepare the tofu. Cut 500g of firm tofu into approximately 3cm cubes. Using firm tofu suitable for pan-frying will help it maintain its shape without crumbling.
Step 2
Gently sprinkle 2 Tbsp of soy sauce for soup evenly over the cubed tofu. Then, sprinkle 2 Tbsp of rice flour over the tofu, ensuring it’s coated evenly. Let it marinate for about 15 minutes. This seasoning helps the tofu absorb flavors better and creates a slightly crisp exterior when cooked.
Step 3
Now, let’s season the minced pork. In a bowl, combine 200g of minced pork neck with 1 Tbsp minced garlic, 1/2 tsp minced ginger, 1/2 tsp salt, 2 pinches of black pepper, and 2 Tbsp of perilla oil. Gently knead the mixture with your hands until well combined. The perilla oil helps to eliminate any porky odor and adds a nutty aroma.
Step 4
Let’s make the flavorful broth and seasoning paste for the Dubu Jjageuli. In a mixing bowl, pour 500ml (about 2.5 cups) of rice water. Add 1 Tbsp gochugaru, 2 Tbsp soy sauce, 2 Tbsp sesame oil, and 3 Tbsp gochujang. Whisk everything together until well combined. Set aside 1 Tbsp of anchovy sauce for adjusting the seasoning at the very end.
Step 5
Prepare the vegetables. Slice 1 onion into bite-sized pieces (about 1cm thick). Cut the white parts of 2 green onions into 1cm oblique pieces. For a touch of heat and color, halve 2 Cheongyang peppers and 1 red chili pepper, remove the seeds, and then thinly slice them.
Step 6
Heat a pot or deep pan over medium-high heat. Add the seasoned minced pork and break it apart with a spatula as it cooks, stirring until it’s about halfway done and has released some of its fat. Then, add the sliced onion and green onions, and sauté them together until the onions turn translucent. This caramelization will enhance the sweetness.
Step 7
Once the pork is fully cooked, carefully add the seasoned tofu to the pot. Gently stir to incorporate it with the pork and vegetables, being careful not to break the tofu cubes. Sauté for a minute or two until the tofu’s surface firms up slightly.
Step 8
Pour the prepared broth and seasoning paste into the pot. Stir gently to combine all the ingredients. Bring the stew to a simmer over medium heat and let it cook for 5 minutes. During this time, the flavors will meld, and the broth will start to thicken slightly.
Step 9
After 5 minutes, add the sliced Cheongyang peppers and red chili peppers to the pot. Continue to simmer for another 5 minutes. Finally, stir in 1 Tbsp of anchovy sauce to adjust the seasoning. Taste and add more salt or soy sauce if needed. Your delicious Dubu Jjageuli is now ready! Serve it hot, spooning the flavorful, slightly thick broth over rice for a truly satisfying meal.
