Super Simple 10-Minute Dubu Jjigae: A Rice-Stealing Side Dish!
Whip up a Quick Dubu Jjigae in 10 Minutes with Ingredients You Have at Home!
Are you looking for a simple yet delicious main dish using ingredients you already have at home, especially on days when you don’t feel like going grocery shopping? This super simple Dubu Jjigae (Tofu Stew) recipe can be made in under 10 minutes, perfect for beginners! It’s a wonderfully savory and comforting dish that’s sure to become a favorite.
Main Ingredients- 1 block (520g) firm tofu
- 1/2 Korean zucchini (aehobak)
- 1/4 radish (or 1/2, thinly sliced)
- 1 large onion
- 3 Korean green chili peppers (or to taste)
- 1/2 green onion
Seasoning- 3 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp red pepper paste (gochujang)
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 3 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp red pepper paste (gochujang)
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
In the pot you’ll be using for the jjigae, place the thinly sliced radish at the bottom. Cut the radish into bite-sized pieces. Layering the radish first adds a refreshing sweetness and depth of flavor to the stew.
Step 2
Prepare one large onion. If your onion is small, you might want to use two. Roughly chop or slice the onion.
Step 3
Arrange the chopped onion over the radish in the pot. You can cut it into chunky pieces, similar to how onions are prepared in some Chinese restaurant dishes. (Tip: If you don’t have radish or onion, well-fermented kimchi makes a great substitute!)
Step 4
Slice the block of tofu into roughly 1.5 to 2cm thick pieces. Place the tofu slices evenly over the onion layer. If you like a bit of heat, thinly slice the Korean green chili peppers and sprinkle them over the tofu. (Tip: If you’re using kimchi as a substitute, place the tofu on top of the kimchi.)
Step 5
Slice the Korean zucchini into half-moon shapes, about 0.5cm thick. Arrange the sliced zucchini over the tofu. (Tip: If you don’t have zucchini or prefer not to use it, feel free to omit it. You can also use other leftover vegetables you have on hand!)
Step 6
Place the chopped green onion in the center of the pot. Drizzle the pre-mixed seasoning (red pepper flakes, red pepper paste, soy sauce, sugar, minced garlic) around the edges of the pot. This allows the flavors to meld beautifully as it cooks.
Step 7
Pour water into the pot, just enough to generously cover the bottom and reach about halfway up the ingredients. About 1 cup (200ml) of water is usually sufficient. The onion and radish will release moisture as they cook, so you don’t need a lot of added liquid.
Step 8
Bring the pot to a rolling boil over high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for about 5-7 minutes, or until the flavors have melded and the stew is heated through. Enjoy your delicious Dubu Jjigae! (I took this photo after serving myself twice; it’s best enjoyed immediately after cooking!)
