One-Pot Wonders

Soft Tofu Stew

June 14, 2016
1 Ratings
  • Serves 2-3
What You'll Need
  • Chili sauce for Spicy Tofu Stew
  • 7 teaspoons Korean red chili powder (Gochugaru)
  • 1 tablespoon soy sauce
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon sugar
  • 1 teaspoon oyster sauce
  • 1/4 teaspoon sea salt or kosher salt
  • 1 tablespoon mirin or cooking sake
  • 2 tablespoons vegetable oil
  • 1 pinch black pepper
  • Ingredients for Soft Tofu Stew(jjigae)
  • 11 ounces extra soft tofu (1 pack)
  • 1 tablespoon chili sauce (prepared above)
  • 1/2 cup water
  • 1 teaspoon Korean soy sauce for soup (Guk Ganjang) or dark soy sauce
  • 2 teaspoons fish sauce
  • 1 tablespoon green onions
  • 1 egg
  1. Chili sauce for Spicy Tofu Stew
  2. Mix all dry and wet ingredients in a bowl except for the oil.
  3. Heat oil in sauce pan on medium high heat
  4. Add chili sauce mixed above into pot with heated oil. Stir regularly to prevent the mixture from burning
  5. Stir for 3 to 4 minutes. Set aside.
  1. Ingredients for Soft Tofu Stew(jjigae)
  2. Open the soft tofu pack and add it to the clay pot (if you have one. if you don't, you can use a small pot instead).
  3. Add enough water (about 1/2 C) to fully cover the tofu. Get a spoon and break up the tofu into smaller pieces.
  4. Stir 1 Tbs of chili sauce to the pot.
  5. Add additional salt, soy sauce and fish sauce.
  6. Start cooking the jjigae on medium high heat and once it starts to boil, turn heat to low.
  7. Let it simmer for 7-10 minutes.
  8. Take it off the heat and bring it to the table. Add the green onions and crack one egg and drop it into the pot while it's still bubbling.
  9. Depending on your personal taste, you can break up the egg to have it cooked completely or let the egg stay whole in the jjigae if you enjoy eating half boiled eggs.
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See what other Food52ers are saying.

  • Lauren Chitwood Schauf
    Lauren Chitwood Schauf
  • JinJoo Lee
    JinJoo Lee
  • KyMorgan

3 Reviews

Lauren C. January 25, 2022
Very good and simple to make. The chili paste smelled so amazing cooking in the oil and I was happy to have a good bit of the paste leftover. I was a bit confused by the 1/2 cup of water as it didn’t seem near enough to feed 2-3 so I added a good bit more (I’d say I used more like 2 - 2.5 cups). It was delicious and a very worthy use of the homemade tofu I’d made earlier in the day!
JinJoo L. July 7, 2016
So good to hear that!! Yes, I know there is something so warming about this soft tofu stew. You can also add kimchi+pork/beef, mushrooms, all sorts of seafood to this stew and they will all taste wonderful. Thank you so much for your comment! Enjoy~
KyMorgan July 7, 2016
Such an easy, delicious meal! I've made this three times already and am still constantly craving it. This was my first experience with Gochugaru powder-- actually, we found it as a paste in our local Asian market. I seriously just want to curl up in a bowl of this soup.