Spicy Tuna Tofu Jjageuli: A Simple & Savory Korean Stew for Rice
Super Easy Tuna Tofu Jjageuli Recipe: A Flavorful Korean Stew Perfect for Mixing with Rice | Newlywed’s Table
My husband prefers dishes like ‘jjageuli,’ which are savory with less broth, over very soupy ones. So, I made ‘Tuna Tofu Jjageuli’ with tofu and tuna! It’s a dish that’s both satisfying with plenty of tofu and tuna, and wonderfully pairs with rice thanks to its spicy and sweet sauce. It’s a perfect meal for newlyweds or a quick, delicious dinner on busy days!
Main Ingredients
- 1 block (approx. 320g) firm tofu
- 1 can tuna (drained)
- 1/2 medium onion
- 1/2 green onion
Seasoning Ingredients
- 2 Tbsp soy sauce
- 1/2 Tbsp sugar
- 2/3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1+1/2 Tbsp gochugaru (Korean chili flakes)
- 1+1/2 Tbsp cooking wine (mirin)
- 120ml water
- Pinch of black pepper
- A little bit of Cheongyang chili pepper (optional)
- 2 Tbsp soy sauce
- 1/2 Tbsp sugar
- 2/3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1+1/2 Tbsp gochugaru (Korean chili flakes)
- 1+1/2 Tbsp cooking wine (mirin)
- 120ml water
- Pinch of black pepper
- A little bit of Cheongyang chili pepper (optional)
Cooking Instructions
Step 1
First, prepare the main ingredients for your jjageuli. You’ll need 1 block of tofu (about 320g), 1 can of tuna, half an onion, and half a green onion. For a cleaner taste, drain the tuna well by placing it in a sieve.
Step 2
Cut the tofu into bite-sized cubes, about 2cm thick. Slice the onion thinly into strips and chop the green onion diagonally. If you’re using Cheongyang chili pepper for extra heat, chop it finely.
Step 3
Now, let’s make the flavorful sauce that is the heart of this jjageuli. Start by measuring out 1 tablespoon of minced garlic.
Step 4
Add 1/2 tablespoon of sugar to bring a touch of sweetness to the sauce.
Step 5
Next, add 1+1/2 tablespoons of gochugaru (Korean chili flakes) for that signature spicy kick. Feel free to add a little more if you enjoy a spicier flavor.
Step 6
To enhance the umami and remove any unwanted odors, add 1+1/2 tablespoons of cooking wine, such as mirin.
Step 7
Add 2 tablespoons of soy sauce for the foundational savory taste.
Step 8
Now, add 2/3 tablespoon of gochujang (Korean chili paste) for depth and a richer spicy flavor. (Note: The original input specified 2/3 Tbsp. Typically, around 1 Tbsp is used in jjageuli, but we are maintaining the original quantity. You can adjust to 1 Tbsp if you prefer a stronger gochujang flavor.)
Step 9
Pour in 120ml of water to help meld all the flavors together. This water will simmer down to create the delicious, concentrated broth characteristic of jjageuli.
Step 10
Finally, sprinkle in a pinch of black pepper. Now, stir all the sauce ingredients together thoroughly with a spoon until well combined.
Step 11
In a wide pot or deep pan, spread the sliced onions evenly over the bottom. This layer of onions will sweeten as they cook and prevent the other ingredients from sticking.
Step 12
Arrange the cubed tofu from step 1 neatly on top of the onion layer.
Step 13
Next, evenly distribute the drained canned tuna over the tofu. The savory richness of the tuna will make the jjageuli even more delicious.
Step 14
Finally, arrange the diagonally sliced green onions on top of all the ingredients.
Step 15
Pour the prepared sauce evenly over everything in the pot. If you like it extra spicy, add the chopped Cheongyang chili pepper now. Cover the pot and bring it to a rolling boil over high heat.
Step 16
Once the sauce has simmered down to a nice consistency and the flavors have melded beautifully with the ingredients, your incredibly simple and delicious ‘Tuna Tofu Jjageuli’ is ready! It’s perfect served over a bowl of hot rice for a satisfying meal!
