Spicy and Savory Dubu Jjigae (Tofu Stew)
A spicy dubu jjigae (tofu stew) for 2 to 3 servings, packed with deep savory flavor from stir-fried seasonings without any meat.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a dubu jjigae for 2 to 3 servings that delivers a clean yet deep broth using only tofu without meat. Green onions and seasonings are stir-fried first to draw out a garlic chili oil aroma, then simmered with anchovy broth until shallow and rich. Spicy and robust, it is perfect as a side dish for rice as well as alongside drinks.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Tofu400 g
- Large green onion (daepa)1/3 stalk
- Cheongyang chili pepper (hot green chili)2
- Anchovy broth2 1/2 cups
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Minced garlic1 tbsp
- Salted fermented shrimp (saeujeot) (or tuna extract sauce (chamchi-aek), soup soy sauce (guk-ganjang))1/2 tbsp
- Perilla oil1 tbsp
- Ground black peppera little
Steps
Prepare the ingredients
The ingredients are very simple: 1 block of tofu (400 g), large green onion to make green onion oil, and Cheongyang chili peppers.
Slice the ingredients
Cut the tofu into thick, long slices at least 1 cm thick.
Finely slice the large green onion and Cheongyang chili peppers.
Make garlic chili oil
Heat a little cooking oil in a pan, add the sliced large green onion, 1 tbsp gochugaru, 1 tbsp minced garlic, and 1 tbsp gochujang, then stir-fry gently so it does not burn.
Once it is well stir-fried and the aroma of garlic and chili oil starts to rise...
Simmer
Pour in 2 1/2 cups of anchovy broth, add the tofu and 1/2 tbsp salted fermented shrimp (saeujeot) (or soup soy sauce or tuna extract sauce), and once it comes to a rolling boil, reduce to low heat and simmer until the broth reduces slightly and the tofu absorbs the seasoning.
Taste the broth, and if it is bland, adjust with soup soy sauce or salt.
At the end, add the Cheongyang chili peppers and a little ground black pepper, simmer briefly, turn off the heat, and finish by drizzling 1 tbsp perilla oil.
Finish
Once fully cooked, I sprinkled some chopped scallions on top for aroma.
It is such a rice thief that you will finish it all in one meal, and because it is spicy, it also pairs wonderfully with drinks.
Ppunwife's tips
- Since there is no meat, the key is to stir-fry the spicy seasonings first to bring out the deep savory flavor of the broth.
- Taste the broth, and if it is bland, adjust with soup soy sauce or salt.
- If you eat leftover dubu jjigae the next day, the seasonings cling to the tofu like a braised dish, offering a deliciously different charm.
FAQ
Can I use other seasonings instead of salted fermented shrimp?
You can substitute soup soy sauce (guk-ganjang) or tuna extract sauce (chamchi-aek) instead of salted fermented shrimp.
How should I adjust the seasoning if the broth tastes bland?
After the broth boils, taste it and adjust by adding soup soy sauce or salt if it tastes bland.
What is the secret to getting a rich, savory broth without meat?
The key is to stir-fry the large green onion, minced garlic, gochugaru, and gochujang in cooking oil first without burning them to draw out a fragrant garlic chili oil.
