Spicy Braised Tofu and Cabbage (Dubu Yangbaechu Jjageuli)
The Ultimate Rice Thief! Easy Tofu and Cabbage Stew Recipe
Let’s make a hearty and satisfying ‘Spicy Braised Tofu and Cabbage’ using simple ingredients you likely have in your fridge! This dish features a perfect balance of savory, sweet, and spicy flavors, with tender tofu and crisp cabbage swimming in a delicious sauce. It’s so addictive, it’ll have you reaching for a second bowl of rice! Perfect for a quick, healthy, and incredibly flavorful meal.
Main Ingredients for Tofu and Cabbage Stew- 1/4 head of cabbage (approx. 200g)
- 1/2 onion (approx. 70g)
- 3 Korean green chili peppers (adjust to spice preference)
- 1 stalk of green onion (use both white and green parts)
- Generous amount of olive oil (about 3-4 Tbsp)
- 1 Tbsp minced garlic (approx. 10g)
- 1 block of firm tofu
- Generous amount of perilla leaves (about 10-15 leaves)
- 1 Tbsp sesame oil
- A pinch of sesame seeds (for garnish)
Flavorful Sauce Ingredients- 2 Tbsp soy sauce (approx. 30ml)
- 2 Tbsp Fuentu or Korean soup soy sauce (approx. 30ml)
- 1 Tbsp doenjang (Korean fermented soybean paste) (approx. 15g)
- 1 Tbsp gochujang (Korean chili paste) (approx. 15g)
- 2 Tbsp gochugaru (Korean chili flakes) (approx. 15g)
- 2 Tbsp soy sauce (approx. 30ml)
- 2 Tbsp Fuentu or Korean soup soy sauce (approx. 30ml)
- 1 Tbsp doenjang (Korean fermented soybean paste) (approx. 15g)
- 1 Tbsp gochujang (Korean chili paste) (approx. 15g)
- 2 Tbsp gochugaru (Korean chili flakes) (approx. 15g)
Cooking Instructions
Step 1
Start by heating a deep pan or wok over medium-low heat. Add a generous amount of olive oil, enough to coat the bottom of the pan.
Step 2
Once the oil is warm, add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic, as this will affect the overall flavor. Keep the heat at medium-low.
Step 3
Add the sliced onion and sauté until it becomes translucent and slightly sweet, about 2-3 minutes. This caramelization will enhance the depth of flavor.
Step 4
Finely chop the Korean green chili peppers and add them to the pan. If you prefer less heat, you can remove the seeds or reduce the number of peppers. For more spice, leave some seeds in.
Step 5
Slice the white part of the green onion thinly on an angle and add it to the pan. Reserve the green parts of the green onion for later. (Use half of the green onion here; the other half will be added at the end.)
Step 6
Sauté the garlic, onion, chili peppers, and the white part of the green onion together over medium heat for about 2-3 minutes. This step infuses the oil with the aromatic flavors of the ingredients, creating a flavorful base for the stew.
Step 7
Cut the cabbage into bite-sized pieces (about 1-inch squares) and add it to the pan. Stir-fry the cabbage over medium-high heat until it starts to soften but retains some crispness, about 3-4 minutes. Stirring frequently helps it cook evenly.
Step 8
Drain the block of tofu and gently crumble it into the pan with your hands or roughly chop it. The crumbled tofu will help thicken the sauce and add a soft texture. Stir to combine with the vegetables.
Step 9
Now, add all the sauce ingredients: soy sauce, Fuentu (or soup soy sauce), doenjang, gochujang, and gochugaru. Stir everything together thoroughly to coat all the ingredients evenly with the sauce. Continue to cook over medium-low heat for another 2-3 minutes, stirring occasionally, to allow the flavors to meld.
Step 10
Finally, add the reserved green parts of the green onion, sliced diagonally. Stir-fry for about 1 minute more until fragrant. Drizzle in the sesame oil for a glossy finish and then turn off the heat.
Step 11
Serve the Spicy Braised Tofu and Cabbage hot, spooned over a bowl of steamed rice, or mix it directly into the rice for a delightful one-bowl meal. Garnish with sesame seeds for extra flavor and visual appeal. You can also add thinly sliced perilla leaves at the end or mix them in for a fresh, aromatic touch. Enjoy your delicious and healthy homemade Jjageuli!
