Yoon Joomo's Spicy Tofu Jeon-gol

• hand-cut tofu 1 block
• potato 1 piece
• enoki mushroom 1 piece
• green chili pepper 1 piece
• red chili pepper 1 piece
• dipori a pinch
• dried anchovy a pinch
• Korean soy sauce (guk-janjang) 2 tablespoons
• anchovy sauce 1 tablespoon
• chili powder 3 tablespoons
• minced garlic 1 tablespoon
• perilla oil 2 tablespoons
• sugar 0.5 tablespoon

Recipe 🍳

Cooking tips 💡

• Sautéing the dipori and dried anchovies in a dry pan before making broth enhances clarity and depth while eliminating fishiness.
• Omitting gochujang and relying on chili powder and soy sauce for seasoning ensures a clean, non-greasy broth with a sharp, refreshing finish.
• The natural starch released by the potatoes as they cook enriches the broth, adding a deep umami flavor to the stew.
• Generously brushing perilla oil around the pot before and during cooking helps blend the spicy chili broth with the rich, nutty oil for a smoother taste.

Recommended for 🙋

• ⭐Those seeking a hearty, spicy, and refreshing soup for a satisfying meal.
• ⭐People who prefer a clean, crisp heat without heaviness in their stew.
• ⭐Fans of rustic-style stews featuring harmonious combinations of tofu, mushrooms, and potatoes.