Dubu Jjigae l Spicy Tofu Stew

This spicy tofu stew is one of Korea's soul foods, which can be made with just a few ingredients in no time. Adjust the spice and salt levels to your taste, and you can't go wrong.
Ingredients
350g or 12oz tofu
one stalk green onion
1/4 onion
1.5 cups water
Seasoning
1.5 tablespoons gochugaru (Korean Chili Flakes)
1 tablespoon soy sauce
1 teaspoon fish sauce
1 teaspoon salted shrimp or saewoojeot in Korean
Salt, optional
1 tablespoon perilla oil or 0.5teaspoon sesame oil
a pinch of ground black pepper
Instructions
1.Cut the tofu into half an inch- thick slices. Slice the onion. Mince the garlic.
2. Arrange the sliced onion in the pot. Place the tofu slices on top of the onion.
3.Pour water to cover two-thirds of the tofu. Sprinkle in gochugaru, soy sauce, fish sauce, minced garlic, and salted shrimp.
4.Bring it to a boil. Skimp off any foam, and add the perilla oil or substitute with sesame oil.
5.Add sliced green onion and a sprinkle of ground black pepper to the pot.

[@jaehaerys48]

Oh, this looks really nice!

[@Kabir_piano08]

Your recipes are always synonymous to be praised and relished ,the method is fabulous and wonderful ❤.

[@coburn_karma]

I love tofu, and eat it every week. Fried or Boiled mostly. I will definitely try this spicy rich recipe to step it up a notch. Thank you Jia for another mouth watering Korean recipe.

[@TanukiSC]

Such a simple recipe that no doubt has so much flavor. Definitely getting the ingredients and making this. And you look amazing in pink! 😊

[@shakesnbake]

Well I learnt something new. I didn't realise that 순두부찌개 was different to this. Looks delicioius as always :)

[@Onlypeachy]

I love tofu and I am always looking for new recipes with it. This recipe looks delicious. I must try it. Thank you for sharing.

[@f-zerogx]

Delicious; love your tradition wear on you!

[@Dr.FerdousiRahman]

Mam looking gorgeous in pink.
A simple delicious recipe 😮

[@cookingwithmimmo]

아주 좋은 작업이에요

[@jepolch]

I made it today and it was delicious! My only regret was not making a double batch. Thanks!

[@JiaChoiChef]

@@jepolch I I’ve never made this dish with more than one block of tofu. I am sorry that it didn’t work.😌

[@jepolch]

@@JiaChoiChef No, it came out great. I just wish I had made more. Today I'm going to take the leftover stew, cut the tofu into cubes and add cornstarch slurry to see if it becomes like mapo tofu!

[@fordhouse8b]

This looks tasty, and so simple. How long does the salted shrimp last? It looks like you need a very small amount, and the best option I see for it online is $7.50 for a pound. I have found smaller containers, but they all cost more. So I was wondering if it last for a while in a refrigerator after opening, or if it freezes well (after dividing in smaller portions)?

[@JiaChoiChef]

You can store the salted shrimp in the freezer. Because of its high salt content, it won’t freeze solid, making it easy to use whenever needed. : )

[@fordhouse8b]

@@JiaChoiChef Thanks!

[@gotja]

Yau

[@kristinesharp6286]

Nothing to defrost.

[@CafeSora]

looks good, I eat something fairly similar all the time. it’s not meat free though, it has Saeu-jeot in it, shrimp is meat.

[@JiaChoiChef]

You're right! It's not meat free. I''ve made a mistake. Thanks for the advise 😊