Description
A spicy, comforting Korean stew made with soft tofu, canned tuna, gochugaru, and a poached egg. Tuna Sundubu Jjigae is bold, flavorful, and perfect for a quick and hearty meal.
Ingredients
Scale
- 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
Instructions
- Heat a stone pot or medium saucepan over medium heat.
- Add vegetable oil and gochugaru. Stir quickly to bloom the chili flakes in oil.
- Add garlic and onion, sauté for 1–2 minutes until fragrant.
- Pour in water or broth, soy sauce, and fish sauce. Stir to combine.
- Spoon in soft tofu in large chunks. Simmer for 5–7 minutes.
- Add the tuna and stir gently to warm through.
- Crack in the egg, cover, and turn off heat to poach gently for 2–3 minutes.
- Drizzle with sesame oil, garnish with green onion, and serve hot.
Notes
- Use a stone pot for authentic presentation and heat retention.
- Do not stir tofu too much to maintain soft texture.
- Adjust spice level by reducing gochugaru or adding a pinch of sugar.
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 3g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 130mg