10-Minute Tuna Tofu Jjigae (Chamchi Dubu Jjigae)

Ingredients

• 0.5 onion (sliced)
• 0.5 block tofu
• green onion (chopped)
• enoki mushroom (trimmed)
• 1 can canned tuna (drained)
• 200 ml water
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp gochugaru (Korean chili flakes)
• 1 tsp oyster sauce
• 1 tsp garlic (minced)

Steps

1. 1

   In a small bowl, whisk together the gochujang, soy sauce, gochugaru, oyster sauce, and minced garlic to create the secret sauce.

2. 2

   Place the sliced onions at the bottom of a small pot or earthenware bowl (ttukbaegi).

3. 3

   Add the drained tuna, tofu blocks, and enoki mushrooms on top of the onions.

4. 4

   Pour the water and the prepared sauce over the ingredients in the pot.

5. 5

   Bring the stew to a boil over medium-high heat, then let it simmer for about 3-5 minutes until the vegetables are tender and the flavors have melded.

6. 6

   Garnish with fresh green onions before serving hot.

Notes

Serve hot with a side of steamed white rice. You can adjust the spice level by adding more or less gochugaru.

Nutrition per serving

• stew
• main
• korean
• spicy
• quick
• dairy-free
• seafood