Easy and Delicious Tuna Sundubu Jjigae Recipe
Easy and Delicious Tuna Sundubu Jjigae Recipe
How to Make Spicy Tuna Sundubu Jjigae at Home
Even with just one pack of soft tofu and a can of tuna in your fridge, you can create a fantastic meal! This Tuna Sundubu Jjigae is simple yet boasts a deep, savory flavor that will reawaken your appetite. It’s a true rice-thief!
Main Ingredients- 1 pack soft tofu (sundubu)
- 1 can tuna (with oil)
- 70g green onion (about 1/2 stalk)
- 80g zucchini (about 1/4)
- A little shiitake mushroom (2-3 dried shiitake)
- 1/2 onion
- 3 cups water (600ml)
Seasoning Ingredients- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1/2 Tbsp soup soy sauce (optional, for added umami)
- Pinch of salt (to adjust seasoning at the end)
- A pinch of black pepper
- 2 Tbsp cooking oil
- 3 Tbsp red pepper powder (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1/2 Tbsp soup soy sauce (optional, for added umami)
- Pinch of salt (to adjust seasoning at the end)
- A pinch of black pepper
- 2 Tbsp cooking oil
- 3 Tbsp red pepper powder (gochugaru)
Cooking Instructions
Step 1
Prepare all your ingredients before you start cooking. If you are using dried shiitake mushrooms, soak them in lukewarm water until fully rehydrated before you begin. You can use the mushroom soaking water as part of the broth for an even deeper flavor.
Step 2
Finely mince the green onion, onion, zucchini, and shiitake mushrooms. Mincing the vegetables finely will result in a smoother and more harmonious soup flavor.
Step 3
Heat 2 tablespoons of cooking oil in a pot over medium-low heat. Add the minced green onions and onions and sauté for 1-2 minutes until fragrant. Once the onions start to turn translucent, add 1 tablespoon of minced garlic and stir-fry together for another minute to bring out the garlic aroma.
Step 4
Now, add the canned tuna. Including the tuna oil will add a richer, more savory flavor. Mash the tuna with your spatula as you stir-fry. (If you prefer less richness, you can drain some of the tuna oil before adding it).
Step 5
Add 3 tablespoons of red pepper powder (gochugaru) and stir-fry for about 1 minute to combine it with the tuna, vegetables, and oil. Stir-frying the gochugaru beforehand reduces any powdery taste and enhances its spicy notes.
Step 6
Add 1 tablespoon of soy sauce and stir-fry. This helps the soy sauce’s umami flavor penetrate the ingredients.
Step 7
Add 1 tablespoon of fish sauce and stir-fry. Fish sauce plays a crucial role in adding depth and savoriness. (Adding 1/2 tablespoon of soup soy sauce can further enhance the flavor.)
Step 8
Add the prepared zucchini and shiitake mushrooms. Stir-fry thoroughly for 2-3 minutes, ensuring they are well coated with the seasonings. Sautéing the vegetables until they are slightly softened will bring out their natural sweetness.
Step 9
Pour in 3 cups (600ml) of water. Once it comes to a boil, reduce the heat to medium-low and simmer for about 5 minutes to allow the flavors to meld. Taste the broth and adjust the seasoning with a pinch of salt if needed. Finally, sprinkle in a pinch of black pepper for aroma.
Step 10
When the stew is bubbling vigorously, carefully add the soft tofu by scooping it with a spoon. Try not to stir too much; letting the tofu cook gently will preserve its soft, silken texture.
Step 11
Simmer for about 2 more minutes, or until the soft tofu is heated through and slightly set. Your delicious and spicy Tuna Sundubu Jjigae is now ready! Enjoy it with a hot bowl of rice.
