Spicy Tuna & Tofu Stew (Gochu Chamchi Sundubu Jjigae)
Easy Recipe for Spicy Tuna and Soft Tofu Stew
Learn how to make a delicious and quick soft tofu stew using canned spicy tuna. This recipe is perfect for a satisfying lunch or a flavorful side dish for dinner. Get ready to enjoy this comforting and easy-to-make stew!
Stew Ingredients
- 1 package (approx. 300-350g) soft tofu (sundubu)
- 1 can (approx. 150g) spicy tuna
- 10 shrimp (cocktail or medium-sized)
- 1 fresh egg
- 1.5 cups (approx. 300ml) water
- 1 pack (approx. 100g) enoki mushrooms
- 1/4 onion
- 1 chili pepper (adjust to spice preference)
- A little cooking oil
- 1/3 zucchini
- 1/2 stalk green onion (about 1 handful)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp fish sauce
Cooking Instructions
Step 1
First, prepare the vegetables for the stew. Peel and finely dice 1/4 onion into about 0.5cm cubes. This will add sweetness and depth of flavor.
Step 2
Wash and trim the ends of 1/3 zucchini. Cut it into quarters lengthwise, then slice into about 0.5cm thick pieces. This adds a tender texture to the stew.
Step 3
Finely chop 1 chili pepper for a spicy kick. You can use two if you prefer it extra hot.
Step 4
Trim the base of 1 pack of enoki mushrooms and separate the strands. Set them aside; they’ll add a refreshing element to the broth.
Step 5
Slice about 1 handful of green onion diagonally, including both the white and green parts. This will be added later for a fragrant finish.
Step 6
If using frozen shrimp, thaw them in cold water. Once thawed, remove the tails and rinse them under running water. Pat dry.
Step 7
Open the package of 1 soft tofu block. You can either pour it directly into the stew pot or roughly cut it into 2-3 large pieces. Alternatively, you can add the block whole and break it apart with a spoon while cooking.
Step 8
Heat a little cooking oil in a heavy-bottomed pot over medium-low heat. Add the sliced green onion and onion and sauté gently until fragrant, being careful not to burn them. Sautéing the vegetables thoroughly releases their natural sweetness.
Step 9
Once the onions become translucent, add 1 Tbsp of gochugaru and stir for about 30 seconds over low heat to create chili oil. Be careful not to burn the chili flakes. This step is key to developing a deep flavor base.
Step 10
When the chili oil is ready, pour in 1.5 cups (approx. 300ml) of water and bring to a boil over high heat. Using anchovy or kelp broth instead of water will further enhance the savory notes.
Step 11
Once the stew begins to boil, add 1.5 Tbsp of soup soy sauce and 1 Tbsp of fish sauce to season. Taste and adjust with salt if needed.
Step 12
Add the prepared zucchini and let it simmer for a bit. Cook until the zucchini is slightly tender.
Step 13
Add the prepared shrimp and cook for another 2-3 minutes, or until the shrimp turn pink and are cooked through.
Step 14
Now, add the star ingredient: 1 can of spicy tuna, including its oil. The spicy tuna provides both heat and a rich umami flavor.
Step 15
Add the separated enoki mushrooms and cook for another 1-2 minutes until they soften.
Step 16
Gently add the soft tofu. Use a spoon to break it apart into large chunks. Be careful not to over-stir and break the tofu too finely.
Step 17
Stir in the chopped chili pepper for extra spiciness. This will give the stew a nice, fiery kick.
Step 18
Finally, crack 1 fresh egg into the stew. Let it cook for about 1 minute until the egg white is set. Your delicious Spicy Tuna and Soft Tofu Stew is now complete! Serve immediately with a bowl of rice.
