Super Quick Tuna Kimchi Stew (Sundubu Jjigae)
5-Minute Spicy Soft Tofu Stew with Canned Tuna Kimchi
Craving a hearty Sundubu Jjigae but short on time? This recipe is your lifesaver! Inspired by the 5-minute meal master, ‘Ttukdakk’, we’re making a delicious and incredibly easy version using canned tuna kimchi. It’s simple, flavorful, and perfect for any busy day. Enjoy this comforting and spicy stew!
Ingredients- 1 stalk Green Onion, chopped
- 1-2 Tbsp Cooking Oil
- 1 Onion, chopped into bite-sized pieces
- 1 can (approx. 150g) Canned Tuna Kimchi
- 2/3 Tbsp Gochugaru (Korean chili flakes)
- Approx. 2-3 cups Water (using a paper cup)
- 1 Egg
- 2-3 Shiitake Mushrooms (or any mushrooms), sliced
- 1/4 Zucchini, sliced
- 1 Tbsp Fish Sauce
- 0.5 Tbsp Soy Sauce (for soup)
- Pinch of Black Pepper
- 1 pack (approx. 300g) Soft Tofu (Sundubu)
Cooking Instructions
Step 1
First, thoroughly wash the green onion and chop it into about 1cm pieces. Chopping them this way helps release more fragrance when sautéed.
Step 2
Peel the onion, wash it under running water, and then chop it into bite-sized pieces, about 1-1.5 cm, suitable for eating in the stew.
Step 3
Prepare your stew pot and add 1-2 tablespoons of cooking oil. You can adjust the amount of oil to your preference.
Step 4
Over medium-low heat, sauté the chopped green onions until they become fragrant. This process creates ‘green onion oil,’ which significantly deepens the flavor of the stew.
Step 5
Once the green onion fragrance is well released, add the entire can of canned tuna kimchi, including the oil. The oil from the tuna will add richness to the stew.
Step 6
Stir-fry the tuna with the green onions for about 1 minute. Then, add 2/3 tablespoon of gochugaru (Korean chili flakes) and stir-fry for about 30 seconds, being careful not to burn it. This step removes any rawness from the chili powder and enhances its spicy flavor.
Step 7
After stir-frying the gochugaru, add the chopped onion and continue to sauté for another 1-2 minutes until the onion becomes translucent. The sweetness of the onion will infuse into the stew, making it even more delicious.
Step 8
Now, prepare the soft tofu. Carefully open the package and gently slide the entire block of soft tofu into the pot. Handle it gently to avoid breaking it too much.
Step 9
It’s time to add water. Use the empty canned tuna kimchi can, fill it with water, and pour it into the pot. This should be about 1 can’s worth of water (approximately 2-3 paper cups).
Step 10
Add the 1/4 zucchini and the sliced mushrooms. You can use shiitake mushrooms as shown, or any other mushrooms like oyster or king oyster mushrooms – they all work wonderfully!
Step 11
Add 1 tablespoon of fish sauce for a savory depth of flavor. If you don’t have fish sauce, you can use a bit more soy sauce.
Step 12
Add 0.5 tablespoon of soy sauce (for soup) to further enhance the rich taste of the stew. Adjust the seasoning to your preference using salt, soy sauce, or fish sauce.
Step 13
Bring the stew to a boil over high heat. Once boiling, reduce the heat to medium and simmer for another 3-5 minutes, allowing all the ingredients to cook through and the flavors to meld.
Step 14
As the stew is nearing completion, crack 1 egg into the pot. Try not to break the yolk if you prefer a richer, unmixed egg flavor.
Step 15
Finally, add a sprinkle of black pepper for a fragrant finish. Adjust the amount according to your taste.
Step 16
Garnish with some of the reserved green parts of the chopped green onion for a vibrant color and fresh aroma. Your delicious and visually appealing Spicy Soft Tofu Stew is ready to be enjoyed!
