Tuna Sundubu Jjigae Recipe – Asian Special
Immerse yourself in the warmth and comfort of Tuna Sundubu Jjigae, a delightful Korean stew that combines the silky texture of soft tofu with the savory goodness of tuna. This hearty dish is enriched with aromatic garlic, fresh vegetables, and a touch of spice from gochugaru, resulting in a satisfying meal perfect for any occasion. Quick to prepare and bursting with flavor, Tuna Sundubu Jjigae is both delicious and nutritious. Pair it with a side of rice for a complete and comforting experience!
- Prep Time2 min
- Cook Time8 min
- Total Time10 min
Tuna Sundubu Jjigae Ingredients :
- 1 tablespoon sesame oil
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 1 small zucchini, sliced
- 1 small carrot, julienned
- 1 can (5 oz) tuna, drained (preferably in oil)
- 1 tablespoon gochugaru (Korean red pepper flakes, adjust to taste)
- 4 cups vegetable or fish stock (or water)
- 1 block (14 oz) silken tofu, cut into cubes
- 2 green onions, chopped
- 1 tablespoon soy sauce (or to taste)
- 1 teaspoon salt (or to taste)
- 1 egg (optional, for poaching)
- Cooked rice for serving
How to make Tuna Sundubu Jjigae :
Sauté the Vegetables:In a pot, heat the sesame oil over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic, zucchini, and carrot. Cook for an additional 2-3 minutes until the vegetables soften.
Add Tuna and Spice:Add the drained tuna and gochugaru to the pot. Stir gently to combine, cooking for about 1-2 minutes until fragrant.
Add Stock:Pour in the vegetable or fish stock (or water). Bring to a simmer and let it cook for about 5 minutes.
Add Tofu:Carefully add the cubed silken tofu to the pot. Gently stir to avoid breaking the tofu. Simmer for another 5 minutes to heat through.
Season:Add the chopped green onions, soy sauce, and salt to taste. Adjust the seasoning as needed.
Optional Egg:If using, crack an egg into the stew just before serving and cover the pot for 2-3 minutes, allowing the egg to poach.
Serve:Serve the jjigae hot with a side of steamed rice.
Recipe Notes:
Tofu Type: Silken tofu is ideal for this dish, but you can also use soft tofu if preferred.
Spice Level: Adjust the amount of gochugaru based on your spice tolerance. You can also add fresh chili peppers for extra heat.
Vegetable Variations: Feel free to add other vegetables like mushrooms, bok choy, or spinach for more nutrition.
Storage: Leftover jjigae can be stored in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
Protein Options: You can substitute the tuna with cooked shrimp, clams, or omit it for a vegetarian version.
