Umami Bomb! Super Simple Saeujeot Tofu Stew Recipe
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When your appetite is low, you’re feeling a bit under the weather, or you simply crave a hearty yet simple meal! If you’re tired of instant food, this ‘Super Simple Saeujeot Tofu Stew’ is the quickest and healthiest way to prepare a satisfying dish. Without complex ingredients, you can achieve a deep, rich flavor using just fresh tofu, spicy Cheongyang peppers, and the star ingredient for umami – Saeujeot (fermented shrimp paste). The Cheongyang peppers are particularly effective at neutralizing any fishiness from the Saeujeot while adding a delightful spiciness, creating a perfect culinary match. This magical stew will have you finishing a bowl of rice in no time. Let’s get started!
Main Ingredients- 1 block Tofu (approx. 300g)
- 1 Cheongyang pepper
- 1/2 Red pepper
- 3 cups Dried anchovy and seafood broth (approx. 600ml)
- 1 tsp Minced garlic
- 1 Tbsp Chopped green onion
- 1 Tbsp Saeujeot (fermented shrimp paste, including brine)
- 1 tsp Gochugaru (Korean chili powder)
- 1 tsp Sesame oil
Cooking Instructions
Step 1
First, pour 3 cups of the dried anchovy and seafood broth into a pot; this will be the base of your stew and contribute to its deep flavor. Cut the prepared tofu into your desired size. Larger chunks offer a pleasant texture, while smaller pieces blend well with the broth for a smoother experience.
Step 2
Once the broth is at a rolling boil, add the cut tofu and let it simmer. After a short while, add the Cheongyang pepper for a spicy kick, minced garlic for enhanced flavor, and chopped green onion for aroma. Skim off any foam that rises to the surface during simmering; this ensures a clean and pure taste for the broth.
Step 3
Now it’s time to season the stew. Add 1 tablespoon of Saeujeot and 1 teaspoon of Gochugaru, stirring well to combine. Saeujeot brings its natural saltiness and umami, making it possible to achieve deliciousness without additional salt. Taste and if it’s too bland, add a bit more Saeujeot brine or a touch more Saeujeot itself to adjust the seasoning. Simmer briefly again to allow the flavors to meld.
Step 4
Initially, bring the stew to a boil over high heat to cook the ingredients, then reduce the heat to medium and let it simmer gently. This process allows the flavors of the Saeujeot to deeply infuse into the broth, resulting in a richer and more profound umami taste. Saeujeot can produce more foam, so continue to skim it off for a refined stew.
Step 5
With the spicy note from the Cheongyang pepper and the balanced heat from the Gochugaru, your Saeujeot Tofu Stew is ready, boasting a wonderful appearance! Even without many ingredients, it’s incredibly simple to make, yet the taste is far from ordinary.
Step 6
Serve generously in large bowls alongside warm rice. It’s perfect for enjoying as a soup or for mixing with rice for a complete and satisfying meal. Enjoy this super simple Saeujeot Tofu Stew with its subtly seasoned yet deeply savory flavor!
