Spicy and Savory Tofu Stew: The Ultimate Rice Thief Recipe
Spicy and Savory Tofu Stew: The Ultimate Rice Thief Recipe
Tofu Jjageuli Recipe: Mastering the Delicious Seasoning Sauce
This dish is so satisfying that you won’t need any other side dishes! Simply mix it with rice and enjoy a hearty meal. It’s a crowd-pleaser that both adults and children will love. Get ready to devour a bowl of rice in no time!
Main Ingredients- 1 block Tofu (firm, suitable for pan-frying recommended)
- 1/2 Onion (sliced into large pieces)
- 1 can Spam (approx. 200g, diced)
- 14 Vienna Sausages (scored)
- 1/2 Green Onion (chopped for garnish)
Seasoning Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
Broth Base- 3 Dried Anchovies (Deopori)
- 1 piece Dried Seaweed (Dasima, approx. 10x10cm)
- 1 Liter Water
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
Broth Base- 3 Dried Anchovies (Deopori)
- 1 piece Dried Seaweed (Dasima, approx. 10x10cm)
- 1 Liter Water
Cooking Instructions
Step 1
In a pot, add 1 liter of water, 3 dried anchovies, and 1 piece of dried seaweed. Once the water comes to a boil, remove the seaweed after 5 minutes. Continue simmering the anchovies over low heat for about 30 minutes to create a flavorful broth. Set the broth aside.
Step 2
Make diagonal scores on 14 Vienna sausages. This not only makes them look appealing when cooked but also allows the savory sauce to seep into the cuts, enhancing the flavor.
Step 3
Dice the Spam into roughly 1.5cm cubes. You can adjust the size according to your preference, but larger pieces offer a more satisfying bite.
Step 4
Slice the 1/2 onion into large pieces, similar in size to the diced Spam. Uniformly sized ingredients cook evenly and make the dish visually appealing.
Step 5
In a pot, combine the diced Spam, scored Vienna sausages, and sliced onion (all ingredients except tofu). Add a drizzle of grapeseed oil and stir-fry over medium heat for 2-3 minutes until lightly browned. Pre-sautéing the ingredients deepens their flavor.
Step 6
Pour the prepared broth from Step 1 over the sautéed ingredients, ensuring they are about halfway submerged. Bring to a boil over high heat, then reduce to medium-low. Skim off any foam that rises to the surface for a cleaner taste.
Step 7
While the broth is simmering, dice the 1 block of tofu into roughly 2cm cubes. Handle the tofu gently to prevent it from breaking apart.
Step 8
Now, let’s make the delicious seasoning sauce. In a bowl, combine 2 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp soy sauce, 1 Tbsp minced garlic, and a pinch of black pepper. Mix well until smooth, ensuring there are no lumps.
Step 9
Add the seasoning sauce from Step 7 to the simmering pot and stir well to dissolve. Taste and adjust seasoning as needed – add more soy sauce for saltiness or gochugaru for extra spice to suit your palate.
Step 10
Once the seasoning is well incorporated, gently add the diced tofu from Step 6. Carefully stir the tofu with a spatula to coat it evenly with the sauce, taking care not to break it. As it simmers, the sauce will naturally thicken to the characteristic ‘jjageuli’ consistency.
Step 11
When the tofu and all other ingredients are cooked through and the sauce has thickened to your liking, stir in the chopped green onion and simmer for another minute. The aromatic green onion completes this delightful Tofu Jjageuli!
