Tuna Sundubu Jjigae Recipe – Asian Special
Tuna Sundubu Jjigae is a comforting Korean stew that blends soft silken tofu, savory tuna, and a mix of fresh vegetables for a warming bowl of flavor. Gochugaru (Korean red pepper flakes) adds just the right kick, while garlic, onion, zucchini, and carrot give texture and depth. This hearty soup comes together in around 10 minutes, making it an ideal weeknight meal when you want something nourishing without the fuss. Serve it piping hot with steamed rice for a satisfying finish you’ll want again and again.
- 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 Texture Tips: Use silken tofu for the smoothest texture, or substitute with soft tofu if you prefer something slightly firmer.
Adjusting Heat Level: Modify the spice by adding more or less gochugaru; for extra heat, try fresh chili peppers.
Veggie Variations: Mushrooms, bok choy, spinach, or bean sprouts work well to increase nutrition and add texture.
Serving & Storage Advice: Serve immediately with warm rice to absorb the broth; leftovers store well in the refrigerator for up to 3 days—reheat gently to preserve flavor.
