Quick Tofu Jjigae Stew
Craving something spicy and soul-warming? This 20-minute stew is the ultimate cozy dinner.
When the day feels long and you just want something deeply satisfying, this Tofu Jjigae is your go-to. It's a vibrant, savory Korean stew that packs a gentle punch of spice and a rich, umami depth from the broth. Because we know you're tired, I've streamlined the process to get that authentic, comforting flavor without the long simmer times. It's hearty enough to fill you up but simple enough to whip up while your brain is still trying to switch off from work mode.
Ingredients
- 14 oz firm tofu — sliced into 1/2-inch thick slabs
- 3 cup vegetable broth
- 2 cup water
- 1 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 cup shiitake mushrooms — sliced
- 1 cup spinach — roughly chopped
- 1 tsp sesame oil
- 1 pinch green onions — chopped for garnish
Method
- 1 In a medium pot or heavy-bottomed dutch oven, combine the vegetable broth, water, gochugaru, soy sauce, garlic, and ginger.
- 2 Bring the liquid to a boil over medium-high heat, then reduce to a simmer. Stir well to incorporate the chili flakes.
- 3 Add the sliced mushrooms and tofu slabs. Let it simmer for about 8 minutes, allowing the flavors to meld.
- 4 Stir in the spinach and cook for another 2 minutes until the greens wilt.
- 5 Drizzle with sesame oil and top with green onions before serving hot over a scoop of rice.
Variations
- Extra Veggie — Add sliced zucchini or cubed carrots during the simmering step for more texture.
- No-Heat Version — Swap gochugaru for a pinch of cayenne pepper if you want some kick without the red color.
Notes
If you prefer less heat, reduce the gochugaru to 1.5 teaspoon. For extra depth, add a splash of toasted sesame oil at the very end.
Equipment that helps
- Dutch Oven or Pot — A heavy-bottomed pot holds heat well and makes simmering easy.
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