Mom’s Handmade Dubu Jjageuli (Tofu Stew)
Delicious Dubu Jjageuli Made with Special Ingredients, Bringing Back Nostalgic Flavors!
My mother used to make this dubu jjageuli often when I was young, before I got married. It’s a dish that’s somewhere between a braised tofu and a stew, with a unique texture that allows for various ways of enjoying it. My whole family loved it! Today, I’ve recreated that taste using my mother’s own measurements. Don’t be surprised by how simple it is! You won’t even need chopsticks; just scoop up the tofu and broth with a spoon and mix it into your rice. Cooking it in a ttukbaegi (earthenware pot) or a yangbaenam (aluminum pot) will make it even more satisfying and impressive. Imagine the deliciousness!
Ingredients- 1 block (about 300g) firm tofu
- 1/2 medium onion (about 100g)
- 1 handful green onions (about 50g)
- 1 green chili pepper (optional)
- 2 pieces dried kelp (dashima, approx. 5cm x 5cm)
- 7 dried anchovies for broth (gutted)
- 1.5 Tbsp gochugaru (Korean chili flakes, level tablespoon)
- 1 Tbsp guk-ganjang or soy sauce (level tablespoon)
- 1 Tbsp perilla oil (level tablespoon)
- 0.5 Tbsp minced garlic (level tablespoon)
- 700ml water
- Salt to taste
Cooking Instructions
Step 1
[Making the Flavorful Broth] In a pot, pour 700ml of cold water. Add the 2 pieces of dried kelp and 7 gutted dried anchovies to a broth bag, and place them in the water. Bring to a boil over high heat. Once it starts to boil, remove the kelp after about 2 minutes. Continue to boil for another 10 minutes to extract the rich flavor from the anchovies, then remove the anchovies. Using a homemade broth is essential when making dishes without artificial seasonings! 
Step 2
[Adding Tofu and Seasoning] Add the 1 block of tofu, cut into bite-sized pieces (about 2-3cm cubes), to the simmering broth. Then, stir in 1.5 Tbsp of gochugaru, 1 Tbsp of soy sauce, 1 Tbsp of perilla oil, and 0.5 Tbsp of minced garlic. Mix well and let it simmer over high heat for about 5 minutes to allow the tofu to absorb the flavors. 
Step 3
[Adding Vegetables and Simmering] While the tofu is cooking, thinly slice the green onions (about 1 handful), slice the half onion into strips, and thinly slice the green chili pepper. Add these prepared vegetables to the pot. Continue to cook over high heat for another 5 minutes. At this stage, it will resemble a stew, but we will let it reduce further. 
Step 4
[Reducing the Sauce] The amount of liquid should have decreased slightly by now. Taste the broth and add a little salt if needed to adjust the seasoning to your preference. Reduce the heat to medium and let it simmer gently for about 20 minutes with the lid off, allowing the sauce to thicken and the flavors to meld. This slow reduction creates the irresistibly delicious dubu jjageuli that will have you coming back for more. (When I added the amount of salt shown in the photo, it was perfect for my taste!) 
