Spicy and Hearty Tofu Stew (Dubu Jjigae) – A Rice Thief Recipe
Spicy and Hearty Tofu Stew (Dubu Jjigae) – A Rice Thief Recipe
Perfect for When You Crave Something Spicy: Dubu Jjigae
On days when the heat doesn’t deter my craving for something spicy and zesty, I’m reminded of an incredibly delicious tofu stew I first tasted on a roadside restaurant in Gangwon Province. I’ve tried to recreate its wonderful flavor at home! This stew is both spicy and simple, an absolute ‘rice thief’ that will have you finishing your bowl in no time. ^^
Stew Ingredients- 1 block of firm tofu (approx. 300-400g)
- 1/2 medium onion
- 1 handful of green onions (approx. 50g)
- 2.5 cups (approx. 500ml) water or anchovy-kelp broth
Spicy Seasoning Mix- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 3 Tbsp soy sauce
- 1.5 Tbsp soup soy sauce (or less if using homemade fermented soy sauce)
- 0.5 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp perilla oil (or sesame oil)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 3 Tbsp soy sauce
- 1.5 Tbsp soup soy sauce (or less if using homemade fermented soy sauce)
- 0.5 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp perilla oil (or sesame oil)
Cooking Instructions
Step 1
First, prepare your ingredients. Cut the firm tofu into roughly 1.5 to 2 cm cubes. Slice the half onion into thin, long strips. Wash and chop the green onions into bite-sized pieces. Cutting the vegetables to appropriate sizes will ensure they cook evenly.
Step 2
The heart of a delicious tofu stew is its seasoning! In a bowl, combine 2 tablespoons of gochugaru, 1 tablespoon of gochujang, 3 tablespoons of soy sauce, 1.5 tablespoons of soup soy sauce, 0.5 tablespoon of sugar, 1 tablespoon of minced garlic, and 1 tablespoon of perilla oil. Mix everything thoroughly until well combined and no lumps remain. Proper mixing will deepen the stew’s flavor.
Step 3
Now, let’s assemble the stew in a pot (about 20cm in diameter). Start by spreading the sliced onions evenly across the bottom of the pot. This layer of onions will prevent the tofu from sticking and add a subtle sweetness as it cooks.
Step 4
Carefully arrange the cubed tofu pieces on top of the onion layer. Try to place them in a single layer or with some space between them, rather than piling them too high. This allows the seasoning to penetrate each piece effectively as the stew simmers.
Step 5
Next, generously spoon the prepared spicy seasoning mixture over the tofu. As the stew cooks, the broth will carry the flavors of the seasoning down into the tofu, infusing it with delicious taste.
Step 6
Now it’s time to add the liquid. Pour in 2.5 cups (approximately 500ml) of water or anchovy-kelp broth. Add enough liquid to mostly cover the tofu. Using broth instead of water will contribute an extra layer of umami.
Step 7
Bring the stew to a boil over high heat. Once it starts boiling vigorously, reduce the heat to medium-low. Let it simmer, uncovered or partially covered, for about 10 to 15 minutes, allowing the flavors to meld and the tofu to become tender. You want the broth to reduce slightly, creating a concentrated flavor. Keep an eye on it to prevent it from becoming too dry.
Step 8
Finally, sprinkle the chopped green onions over the top of the stew. Your delicious, spicy, and hearty tofu stew is now ready! It’s the perfect accompaniment to a hot bowl of rice. Enjoy every bite!
