Name: Tuna Sundubu Jjigae: 7 Reasons to Love This Spicy Stew
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 1 (5 oz) can tuna, drained; 1 tube (14 oz) soft tofu (sundubu); 1 tablespoon gochugaru (Korean chili flakes); 3 cloves garlic, minced; 1/2 medium onion, sliced; 1 tablespoon soy sauce; 1 teaspoon fish sauce (optional); 1 teaspoon sesame oil; 1 tablespoon vegetable oil; 1 egg; 1 stalk green onion, sliced; 1 1/2 cups water or anchovy broth

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Tuna Sundubu Jjigae is a spicy, comforting Korean stew made with soft tofu, canned tuna, gochugaru, and a poached egg. This dish brings warmth and flavor to your table, making it a perfect choice for a quick and hearty meal. With its bold flavors, Tuna Sundubu Jjigae is not just a meal; it’s an experience that combines the richness of Korean cuisine with the simplicity of everyday cooking. Let’s dive into why this dish deserves a place in your kitchen!

Why You’ll Love This Tuna Sundubu Jjigae

This dish is not only delicious but also offers numerous benefits. First, Tuna Sundubu Jjigae is incredibly quick to make, taking just 25 minutes from start to finish, making it an ideal option for busy weeknights. Second, it’s a healthy tuna stew with tofu, providing a great source of protein with 21g per serving. Third, the use of soft tofu makes it a low-calorie meal, perfect for those watching their diet. Additionally, the spicy kick from gochugaru creates a delightful flavor profile that tantalizes the taste buds. Finally, this stew is versatile; you can easily adapt it by adding your favorite vegetables or proteins. It’s an authentic sundubu jjigae recipe that you’ll want to make again and again!

Tuna Sundubu Jjigae: 7 Reasons to Love This Spicy Stew - Tuna Sundubu Jjigae - main visual representation

Ingredients for Tuna Sundubu Jjigae

Gather these items:

1 (5 oz) can tuna, drained
1 tube (14 oz) soft tofu (sundubu)
1 tablespoon gochugaru (Korean chili flakes)
3 cloves garlic, minced
1/2 medium onion, sliced
1 tablespoon soy sauce
1 teaspoon fish sauce (optional)
1 teaspoon sesame oil
1 tablespoon vegetable oil
1 egg
1 stalk green onion, sliced
1 1/2 cups water or anchovy broth

How to Make Tuna Sundubu Jjigae Step-by-Step

Step 1: Heat a stone pot or medium saucepan over medium heat.
Step 2: Add vegetable oil and gochugaru. Stir quickly to bloom the chili flakes in oil.
Step 3: Add garlic and onion, sauté for 1–2 minutes until fragrant.
Step 4: Pour in water or broth, soy sauce, and fish sauce. Stir to combine.
Step 5: Spoon in soft tofu in large chunks. Simmer for 5–7 minutes.
Step 6: Add the tuna and stir gently to warm through.
Step 7: Crack in the egg, cover, and turn off heat to poach gently for 2–3 minutes.
Step 8: Drizzle with sesame oil, garnish with green onion, and serve hot.

Pro Tips for the Best Tuna Sundubu Jjigae

Keep these in mind:

Use a stone pot for a more authentic experience, as it retains heat better.
For extra flavor, consider adding a splash of seafood stock instead of water.
Make sure to gently stir the stew after adding the tuna to prevent breaking the tofu.
This dish can be spicy; adjust the amount of gochugaru based on your heat preference.

Tuna Sundubu Jjigae: 7 Reasons to Love This Spicy Stew - Tuna Sundubu Jjigae - additional detail

Best Ways to Serve Tuna Sundubu Jjigae

This comforting stew is best served hot, accompanied by a bowl of steaming rice. You can also pair it with kimchi or Korean pickles for a delightful contrast of flavors. For a complete meal, serve with a side of seaweed salad or steamed vegetables. These pairings enhance the overall dining experience and make it feel special.

How to Store and Reheat Tuna Sundubu Jjigae

To store leftover Tuna Sundubu Jjigae, allow it to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. When reheating, simply warm it gently on the stovetop. You can add a splash of water or broth to thin it out if it thickens too much. This makes it a great option for meal prep, allowing you to enjoy it multiple times throughout the week!

Frequently Asked Questions About Tuna Sundubu Jjigae

What’s the secret to perfect Tuna Sundubu Jjigae?

The key to perfect Tuna Sundubu Jjigae lies in the balance of flavors. Use high-quality gochugaru for authentic heat and flavor, and don’t overcook the tofu to keep it soft and creamy. This is a crucial step in achieving the best Korean tuna stew.

Can I make Tuna Sundubu Jjigae ahead of time?

Yes, you can prepare Tuna Sundubu Jjigae ahead of time. Just follow the recipe up to the point of adding the egg, let it cool, and store it in the fridge. When ready to serve, reheat and crack the egg in just before serving for that perfect poached finish.

How do I avoid common mistakes with Tuna Sundubu Jjigae?

To avoid common mistakes, ensure you don’t boil the stew too vigorously after adding the tofu. This can break it apart. Also, adjust the seasoning and spice level according to your taste, especially if you are serving it to those who may prefer milder flavors.

Variations of Tuna Sundubu Jjigae You Can Try

If you want to switch things up, consider these variations:

Add seafood like shrimp or clams for a delicious sundubu jjigae with seafood options.
Use different proteins like chicken or beef for variety.
Incorporate seasonal vegetables like zucchini or mushrooms for added nutrition.
Try a non-spicy version by reducing or omitting gochugaru for a milder dish.

For more delicious recipes, check out Spaghetti with Garlic and Oil, Mediterranean Chickpea Salad, and Homemade Tomato Sauce. You can also learn about the nutritional benefits of onions to enhance your cooking!