Tuna and Tofu Jjigae
A spicy Korean stew you can whip up fast with just tofu and canned tuna. A can't-miss combination with simple ingredients — perfect for days when the fridge is running low.
Ingredients
Main
- Tofu1 block (300g)
- Canned tuna (small)1 can
- Onion1/4
- Green onion1/2 stalk
- Green chili1
- Red chili1
- Seafood broth pack1 pack
- Water400ml
Sauce
- Red pepper flakes2 spoons
- Salted shrimp1/2 spoon
- Minced garlic1/2 spoon
- Soup soy sauce1 spoon
- Perilla oil1 spoon
- Black peppera pinch
Directions
- 1
Soak the seafood broth pack in 500ml of cold water for 30 minutes to make the broth.
- 2
Cut the block of tofu into bite-size pieces.
- 3
Slice the onion into thin strips.
- 4
Cut the green onion diagonally.
- 5
Thinly slice the green and red chilies.
- 6
Use the whole small can of tuna, oil included.
- 7
Mix 2 spoons of red pepper flakes, 1/2 spoon salted shrimp, 1/2 spoon minced garlic, 1 spoon soup soy sauce, 1 spoon perilla oil, and a pinch of pepper into a sauce.
- 8
Layer the onion and green onion on the bottom of the pot.
- 9
Neatly arrange the tofu and tuna on top.
- 10
Spoon the prepared sauce over the tofu.
- 11
Top with the sliced chilies.
- 12
Pour in the seafood broth and bring to a boil over high heat.
- 13
Boil hard for 5 minutes and your spicy tuna tofu jjigae is done.
Tips
Potato or radish layered on the bottom is a tasty addition. From prep to table takes only about 15 minutes.