Simple Tofu Jjageuli: A Hearty and Spicy Stew
[What to Eat Today?] Simple Tofu Jjageuli Recipe # Gochujang Tofu Stew
Introducing ‘Tofu Jjageuli’, a magical tofu dish that’s quick to make and incredibly satisfying! This gochujang-based stew is simple yet packed with deep, delicious flavor, making it a perfect rice companion.
Stew Ingredients- 800ml water
- 1 block firm tofu
- 1/2 onion
- 1 handful sliced green onion
Broth Ingredients for Deep Flavor- 1/3 radish
- 2 stalks green onion (mainly white parts)
- 1 Tbsp minced garlic
- 1 Tbsp dried anchovy stock (dashida) or kelp granules
- 1/2 Tbsp salt
Spicy Seasoning- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp minced garlic
- 1/3 radish
- 2 stalks green onion (mainly white parts)
- 1 Tbsp minced garlic
- 1 Tbsp dried anchovy stock (dashida) or kelp granules
- 1/2 Tbsp salt
Spicy Seasoning- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp minced garlic
Cooking Instructions
Step 1
First, let’s make a rich and flavorful broth. In a pot, add 800ml of water, 1/3 of a radish cut into large pieces, and the white parts of 2 green onion stalks (you can also use the root parts). Simmer for 15 minutes to create a vegetable broth. This step significantly deepens the stew’s flavor. Add 1 Tbsp of dashida (or kelp granules), 1 Tbsp of minced garlic, and 1/2 Tbsp of salt, and stir well to season.
Step 2
While the broth is simmering, prepare the tofu. Cut one block of firm tofu into bite-sized pieces and arrange them neatly at the bottom of the ttukbaegi (earthenware pot) or pot you’ll be using for the stew. This layering allows the tofu to absorb the delicious seasoning as it cooks.
Step 3
Strain the solid ingredients (radish, green onion) from the vegetable broth, keeping only the clear liquid. To the simmering broth in the ttukbaegi, add 3 Tbsp of gochujang, 2 Tbsp of gochugaru, 1/2 Tbsp of salt, and 1.5 Tbsp of minced garlic. Whisk everything together until well combined to create the seasoning base. Taste and add a little more salt if needed.
Step 4
Pour the seasoned hot broth over the prepared tofu. Bring the stew to a boil over medium heat. Be careful to prevent it from boiling over. If the broth reduces too much during cooking, you can add a little more water later.
Step 5
Once the stew is simmering, add the 1/2 sliced onion and the handful of sliced green onion. Let it simmer for a little longer until the vegetables are tender and the flavors have melded. It’s ready! For an extra creamy touch, you can crack an egg into the stew right at the end and let it cook without stirring, preserving its shape.
