Spicy Sundubu Jjigae (Soft Tofu Stew) with Canned Tuna
A rich stew cooked with generous soft tofu and chili oil infused directly in oil drained from canned tuna.
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 spicy and savory sundubu jjigae uses oil from canned tuna to make chili oil right in the pot. Soft tofu releases its own liquid as it cooks, so the trick is starting with just a small amount of broth. It is wonderful to enjoy with a warm bowl of rice on chilly days.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Soft tofu (sundubu)1 pack
- Canned tuna85 g (small can)
- Onion1/4
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Enoki mushrooms1/2 pack
- Anchovy broth1 cup
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Minced garlic1/2 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Sand lance fish sauce (or dried anchovies)1/2 tbsp
- Ground black peppera little
- Instead of canned tuna, you can also use 100 g of ground pork or beef.
Steps
Prepare the ingredients
Here are 1 package soft tofu, 1 small can of tuna, onion, large green onion, enoki mushrooms, and chili peppers.
Instead of canned tuna, you can also use 100 g of ground pork or beef.
Chop the vegetables
Finely chop all the vegetables.
Make the chili oil
Drain only the oil from the canned tuna into an earthenware pot (ttukbaegi). Add 2 tbsp gochugaru, the chopped onion, and half of the chopped large green onion, then stir-fry gently over low heat so it does not burn.
I did not add extra cooking oil, but if it feels too dry, add a little cooking oil and stir-fry.
Once the large green onion and onion soften and the gochugaru releases a rich red color, pour in 1 cup anchovy broth.
When making sundubu jjigae, getting the chili oil right means you are more than halfway there.
Simmer
Once the broth boils, add the tuna...
It might look like too little liquid at first, but the water released later by the soft tofu will balance it out nicely.
Add 1/2 tbsp minced garlic, 1 tbsp soup soy sauce, 1/2 tbsp sand lance fish sauce, and all of the soft tofu, then simmer until the tofu is piping hot all the way through.
The soft tofu can dilute the broth, so taste it and adjust with salt or soup soy sauce if needed...
Finish by adding the chili peppers, the remaining large green onion, enoki mushrooms, and ground black pepper.
Finish
Hot soup is the best when it is cold.
Blowing on each spoonful of rich, piping-hot soft tofu and broth warms you up all the way through.
Spoon the broth and toppings over rice and mix it in, and a whole bowl of rice will disappear in no time.
Made simply with canned tuna instead of meat, it makes a wonderfully satisfying meal.
Ppunwife's tips
- I did not add extra cooking oil, but if it feels too dry, add a little cooking oil and stir-fry.
- It might look like too little liquid at first, but the water released later by the soft tofu will balance it out nicely.
- The soft tofu can dilute the broth, so taste it and adjust with salt or soup soy sauce if needed.
FAQ
Can I use meat instead of canned tuna?
Yes, you can substitute 100 g of ground beef or ground pork.
What should I do if there is not enough oil when frying the chili flakes?
If the oil drained from the tuna is not enough, add a little cooking oil and stir-fry over low heat so it does not burn.
Does the broth look too little at the beginning?
The soft tofu releases water as it cooks, so even if the broth seems low at first, the consistency will balance out nicely.
How should I season the broth if it tastes bland at the end?
The soft tofu can make the broth milder, so taste it and adjust by adding soup soy sauce or salt.
