Kim Dae-seok's Tuna Tofu Jjigae

• tofu 1 block (500g)
• canned tuna 1 can (150g)
• onion half
• green chili pepper 3
• red chili pepper 1
• scallion half bunch
• gochujang 1 tablespoon
• minced garlic 1 tablespoon
• water 2 cups
• soy sauce 2 tablespoons
• mirin 2 tablespoons
• sugar 1 tablespoon (measured by scraping)
• oyster sauce 1 tablespoon (heaping)
• sand lance fish sauce half tablespoon

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.