Simple & Spicy Korean Tofu Stew (Dubu Jjigae)
Easy Tofu Stew Recipe with Just Tofu and Onion
Enjoy a hearty and flavorful Korean Tofu Stew (Dubu Jjigae) made with minimal ingredients! This recipe is perfect for a quick and satisfying meal. The spicy, rich broth is incredibly comforting and pairs wonderfully with rice, making it a true ‘rice thief’!
Main Ingredients- 1 block of firm tofu (approx. 300-400g)
- 1 medium onion
- Water (enough to cover tofu, about 600-700ml)
Cooking Instructions
Step 1
Start by thinly slicing the medium onion and placing it at the bottom of your cooking pot. This layer prevents the tofu from sticking to the bottom and gently infuses the broth with a subtle sweetness as it cooks.
Step 2
Next, cut the block of firm tofu into thick slices, about 1.5 to 2 cm thick. Be careful not to slice them too thinly, as they can break apart during cooking. Arrange the tofu slices neatly on top of the onions.
Step 3
Pour water into the pot, enough to generously cover the tofu. You’ll want the tofu to be mostly submerged, with the water coming up to just below the rim of the pot. For one block of tofu, this is typically around 600-700ml of water.
Step 4
Turn the heat to medium-low. Add 2 to 3 tablespoons of Korean chili powder (gochugaru). If you enjoy a spicier stew, use 3 tablespoons; for a milder flavor, opt for 2 tablespoons. Feel free to adjust this based on your personal spice tolerance.
Step 5
Add 1 bouillon cube to enhance the savory depth of the broth. If you have homemade anchovy-kelp broth, you can use that instead for an even richer flavor.
Step 6
Stir in 1 tablespoon of minced garlic. Garlic is essential for adding that characteristic spicy and refreshing note to the tofu stew.
Step 7
Add 1 tablespoon of soy sauce for soup (guk-ganjang). This type of soy sauce is specifically used for broths and stews, adding a foundational savory flavor.
Step 8
For an extra boost of umami, add 2 tablespoons of fish sauce. If you don’t have it, anchovy or other types of fish sauce can be substituted. If the stew doesn’t taste seasoned enough after cooking, you can add a little more salt or fish sauce at the end. Cover the pot with a lid and let it simmer gently over medium-low heat for 10 to 20 minutes. This allows the flavors to meld beautifully and the tofu and onions to absorb the broth.
Step 9
While the stew is simmering, prepare the garnishes. Thinly slice 1 stalk of green onion diagonally. If you like extra spice, thinly slice 2 Korean chili peppers (cheongyang peppers) diagonally as well. If you prefer less heat, you can reduce or omit the chili peppers.
Step 10
Once the stew comes to a gentle boil, add the sliced green onions and chili peppers to the pot. Let it simmer for a few more minutes, allowing their fresh flavors to infuse into the stew.
Step 11
Finally, sprinkle a pinch of black pepper over the stew to complete the aromatic profile. You can also add crumbled seaweed (gim) or thinly sliced red chili peppers for extra flair, if desired.
Step 12
Serve hot! Spooning a piece of tender tofu and some of the savory broth over a bowl of steamed rice and mixing it all together is incredibly delicious. This simple yet satisfying tofu stew is a complete meal on its own, perfect for any occasion. Enjoy this easy but incredibly flavorful Korean classic!
