Sundubu Jjigae (Soft Tofu Stew) with Spicy Canned Tuna
A spicy sundubu jjigae made by stir-frying aged kimchi in the oil from spicy 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 simple stew uses the oil from spicy canned tuna instead of separate chili oil to stir-fry kimchi and seasonings. After a brief simmer with soft tofu and water, a slice of cheddar cheese is added for a rich, savory depth. It comes together easily whenever you crave a spicy, fiery broth.
- Servings
- 2 servings
- Cook time
- 4 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Soft tofu (sundubu)1 pack
- Aged kimchi (mugeonji)200 g
- Spicy canned tuna1 can (150 g)
- Large green onion (daepa)a little
- Cheddar cheese1 slice
- Water1 cup (200 ml)
Seasoning
- Minced garlic1 tsp
- Sugar1 tsp
- Gochugaru (Korean chili flakes)1/2 tbsp
- Tuna extract sauce (chamchi-aek)1 tbsp
- Vinegar1 tbsp
- Depending on your preference, you can prepare 1 egg instead of cheese.
- Depending on how sour the kimchi is, you can omit the sugar or vinegar. Keep in mind that spicy canned tuna also has some sweetness to it.
Steps
Slice the ingredients
Cut the kimchi into bite-sized pieces and thinly slice the large green onion.
Season and stir-fry the kimchi
Add the kimchi to an earthen pot or regular pot, along with the spicy canned tuna including its liquid.
Add 1 tsp minced garlic, 1 tsp sugar, 1/2 tbsp gochugaru, 1 tbsp tuna extract sauce, and 1 tbsp vinegar for seasoning.
Depending on how sour the kimchi is, you can omit the sugar or vinegar.
Keep in mind that spicy canned tuna also has some sweetness to it.
Stir-fry without burning until the kimchi becomes tender.
Add soft tofu and simmer
Add the soft tofu and 1 cup (200 ml) water, then cut the soft tofu into pieces using a spoon or a knife...
Simmer briskly for 4 minutes.
Taste the broth, and if it is too bland, season with fish sauce or salted fermented shrimp.
Finish by adding the cheddar cheese and large green onion at the very end, simmering just until the cheese has melted.
Serve
The spicy tuna sundubu jjigae is finished.
It feels rewarding to make good use of leftover spicy canned tuna sitting in the pantry...
It was a delicious sundubu jjigae recipe that is truly simple, yet loaded with the rich savory flavor of cheese.
To all my readers looking to use up canned spicy tuna, how about making sundubu jjigae for tonight's soup dish?
Ppunwife's tips
- Taste the broth, and if it is too bland, season with fish sauce or salted fermented shrimp.
FAQ
Can I use something else instead of cheddar cheese?
Depending on your preference, you can prepare and add 1 egg instead of cheese.
Do I have to include the sugar and vinegar in the seasoning?
You can adjust them depending on how sour your kimchi is, and you can omit them taking into account the natural sweetness of the spicy canned tuna.
How do I adjust the seasoning if the broth is bland after simmering?
Taste the broth, and if it is too bland, adjust the seasoning by adding fish sauce or salted fermented shrimp.
Should I pour in all the oil from the can of spicy tuna?
Because it acts as a substitute for chili oil, add the oil and sauce from the can right along with the tuna when stir-frying the kimchi.
