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Korean jjageuli in a white bowl topped on rice
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Spicy Tofu Jjageuli with Tuna

This Korean Jjageuli has everything you want if you are a spicy food lover! It's spicy, pungent, full of texture and perfect with rice! This one pot saucy meal is super tasty, easy to make, and surprisingly affordable!
Prep Time15 minutes
Cook Time20 minutes
Servings: 2 people
Calories:
Author: Seasoned by Jin

Ingredients

  • Tbsp neutral oil
  • 1 cup onion, diced
  • 1 can tuna (150g) I used Dong Won Tuna Light Standard
  • 3 cloves garlic mince
  • 2 Tbsp sake
  • 1 cup zucchini, diced
  • ½ cup shiitake mushroom, chopped
  • 8-9 oz tofu, firm dice
  • 1 cup water

sauce

  • Tbsp gochujang Korean red pepper paste
  • 1 tsp sugar
  • ½ Tbsp doenjang Korean soy bean paste
  • 2 Tbsp Guk ganjang Korean soup soy sauce, I used Sempio
  • 1 Tbsp sesame oil

toppings

  • 1 serrano pepper slice
  • 1 finger red pepper slice
  • 1 stalk scallion chop

optional

  • 1 tsp sea salt depends on your preference and saltiness of your gochujang and doenjang.

Instructions

  • Empty can of tuna into a small strainer and drain liquid. Let it sit for about 5 mins.
  • Chop and slice all veggies. Chop tofu and mince garlic. Set aside.
  • Combine sauce ingredients into a small bowl. Set aside.
  • Heat pan on medium high heat and add oil. Add onion and stir fry for about 2min or until fragrant. Add pinch of salt and pepper.
  • Into the pot, add garlic, tuna, sake and stir fry for another 2-3mins. Then add sauce and stir fry for 1min.
  • Add rest of veggies, tofu and water. Bring to boil and cook on medium heat for 9-10min. Then lower heat and simmer for 6-7mins. Stirring occasionally.
  • Can add more salt as needed. I used 1tsp sea salt. Garnish with serrano pepper, finger red pepper and scallion.
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