Spicy Gochujang Tofu Stew
Kkulcheo’s Simple Fridge-Raiding Gochujang Tofu Stew Recipe
Hello, it’s Kkulcheo! ♡ Today, we’re making my husband’s absolute favorite Gochujang Tofu Stew. This incredibly satisfying stew, easily made with leftover vegetables from the fridge, requires no other side dishes! Its savory and spicy charm is irresistible. Let’s get cooking right away! ♡
Stew Ingredients
- 1 potato
- 1/2 zucchini
- 1/2 onion
- 1/3 stalk of green onion
- 1 block of firm tofu
Seasoning
- 3 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 0.3 tsp MSG/flavor enhancer (optional)
- 0.3 tsp black pepper
- 3 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 0.3 tsp MSG/flavor enhancer (optional)
- 0.3 tsp black pepper
Cooking Instructions
Step 1
First, peel the potato and set it aside. Wash the remaining vegetables (zucchini, onion, green onion) thoroughly. Prepare the tofu block.
Step 2
Mince the garlic finely. Slice the green onion diagonally into bite-sized pieces. Cut the potato, zucchini, onion, and tofu into roughly 1-inch cubes or pieces suitable for stew. Be gentle when cutting the tofu to prevent it from breaking.
Step 3
Bring water to a boil in a ttukbaegi (earthenware pot). In a separate bowl, mix the gochujang and doenjang in a 2:1 ratio (e.g., 3 Tbsp gochujang to 1.5 Tbsp doenjang). Stir this paste into the boiling water to dissolve it. Add the cubed potatoes and boil for about 7-8 minutes until they begin to soften. Then, add the sliced zucchini, onion, minced garlic (1 Tbsp), and optional flavor enhancer (0.3 tsp). Let it simmer for a while.
Step 4
Finally, add the diagonally sliced green onion and cubed tofu to the stew. Gently stir to combine without breaking the tofu. Bring it back to a brief boil until everything is heated through. A pinch of black pepper can be added for extra aroma. Your delicious and spicy Gochujang Tofu Stew is ready to be enjoyed! ♡
