Spicy Tuna and Soft Tofu Stew (Gochu Chamchi Sundubu Jjigae)
Craving Something Spicy After Holiday Feasts? A Quick and Flavorful Soft Tofu Stew Recipe Using Canned Spicy Tuna
After indulging in rich, oily holiday foods like Chuseok or Lunar New Year meals, you often crave something spicy and invigorating. This soft tofu stew, made effortlessly with a can of spicy tuna (gochu chamchi), requires no additional seasoning pastes. The canned tuna itself provides a wonderfully deep and spicy flavor. It’s a perfect dish for beginners to make successfully, a true ‘rice thief’ that will cut through any holiday food fatigue. Enjoy this comforting stew!
Main Ingredients- 2 cans (90g each) Canned Spicy Tuna (Gochu Chamchi)
- 1 packet Soft Tofu (Sundubu)
- 1/2 Onion
- 1/2 pack Enoki Mushrooms (or your preferred mushrooms)
- 1 Korean Chili Pepper (or a spicy chili)
- 300ml Water (approx. 1.5 cups)
Cooking Instructions
Step 1
First, prepare your vegetables. Thinly slice half an onion or dice it into small cubes. Trim the root end of the enoki mushrooms and separate the strands. Finely chop the Korean chili pepper. (If you like it spicier, leave the seeds in. If you prefer less heat, remove the seeds or use a milder chili.)
Step 2
Mushrooms add a rich texture and umami flavor to the stew. You can use any mushrooms you have on hand, such as oyster mushrooms or shiitake mushrooms, in addition to or instead of enoki.
Step 3
Canned spicy tuna has a subtle sweetness, so adding a spicy chili pepper balances the flavors beautifully, making the stew even more delicious. The key is to add that kick with the Korean chili pepper!
Step 4
Now, let’s start cooking the stew. Heat 3 tablespoons of cooking oil in a pot over medium-low heat. Add the thinly sliced onions and sauté until they become translucent and slightly golden. This process draws out the onion’s natural sweetness.
Step 5
Once the onions are softened, add 1 tablespoon of red pepper flakes (gochugaru) and stir-fry for about 30 seconds. This step toasts the chili flakes, releasing their aroma and creating chili oil, which deepens the stew’s flavor. Keep the heat on medium-low.
Step 6
When the chili oil becomes fragrant, add the prepared enoki mushrooms (or other mushrooms) and stir-fry quickly over medium-high heat for about 1 minute, just until they start to wilt.
Step 7
Add both cans of spicy tuna, including the oil and sauce from the can, to the pot with the sautéed vegetables. Don’t discard the liquid from the tuna can; it’s essential for the stew’s rich flavor.
Step 8
Pour in 300ml of water and stir to combine everything. Bring the stew to a rolling boil over high heat. Once boiling, reduce the heat to medium and let it simmer for about 5 minutes to allow the flavors to meld.
Step 9
Now, add the chopped Korean chili pepper. This adds a fresh, spicy kick to the stew. While I often add it here for easier seasoning adjustment, feel free to add it at the very end if you prefer.
Step 10
Carefully add the soft tofu to the pot. Use chopsticks or a spoon to break the tofu into large, soft chunks. Let it simmer for another few minutes until the tofu is heated through. Season with 3 tablespoons of soy sauce for soup (guk-ganjang). Adjust the amount of soy sauce to your taste. (Add more soy sauce if it’s bland, or a little water if it’s too salty.)
Step 11
Serve the hot stew directly from the pot, accompanied by rice. Ladling it over rice and mixing it is incredibly delicious! The combination of the spicy tuna, the silky tofu, and the invigorating broth is truly wonderful. This stew is the perfect antidote to rich holiday food, making you forget all about the grease. Enjoy!
