Sundubu-jjigae (Soft Tofu Stew)
A soft tofu stew you can make simply with spicy canned tuna — no seafood needed, using an ingredient you can find anywhere. The ingredient list is short, but the broth turns out spicy and deeply savory.
Ingredients
Ingredients
- Soft tofu (sundubu)1 pack
- Spicy canned tuna1 can
- Minced garlic1 spoon
- Sesame oil2 spoons
- Red chili powder1 spoon
- Soup soy sauce (guk-ganjang)1 spoon
- Green onion1 stalk
- Eggs1
- Wateras needed
Directions
- 1
Drizzle 2 spoons of sesame oil into an earthenware pot or a regular pot.
- 2
Add the spicy canned tuna to the oiled pot and stir-fry for about 1 minute, mashing it finely as you go.
- 3
After frying the tuna for about 1 minute, add the minced garlic and stir-fry until evenly combined.
- 4
Once the garlic is well combined and fragrant, add the prepared soft tofu first.
- 5
Pour in enough water to submerge a little more than half of the tofu.
- 6
When the water comes to a bubbling boil, add 1 spoon of red pepper flakes.
- 7
Add 1 spoon of soup soy sauce to season.
- 8
Finally, add the thinly sliced green onion and the egg, and simmer just until the outside of the egg is set.
- 9
Your spicy tuna sundubu-jjigae is ready.
Tips
Mash the spicy canned tuna finely, until you can barely tell it's in there, for a cleaner broth. If you enjoy the texture, you can leave it unmashed.