Kim Dae-seok's Tuna Tofu Jjigae
Sautéed onion in canned tuna oil for rich umami, combined with spicy gochujang and gently simmered tofu to create a delicious jjigae perfect for mixing into rice.
Ingredients needed 3 servings
Recipe
Cooking tips
- The oil from the canned tuna is rich in umami—never discard it. Use it directly as the base for sautéing onions to greatly deepen the flavor.
- The key to the dish’s overall taste lies in the melding of sautéed onions and spicy gochujang.
- Adding half tablespoon of sand lance fish sauce at the end brings much more depth than using salt or soy sauce alone.
- If you're sensitive to spice, reduce the green chili peppers to 1–2 pieces.
Recommended for
- Those who want to make a great main course using leftover canned tuna and one block of tofu.
- People craving a tangy, slightly thick broth to mix with rice when they have no appetite.
- Home cooks looking for a simple method that delivers deep flavor through oyster sauce and gochujang.
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