This Spicy Tuna Sundubu Jjigae recipe from Yano Shiho is an easy Korean soft tofu stew made by stir-frying 200 g (7 oz) of aged kimchi with a full can of spicy tuna, including the seasoned oil, then simmering everything with sundubu and 200 ml (6.8 fl oz) of water.
The key is to thoroughly sauté the aged kimchi in the seasoned oil from the spicy tuna to build a deeper savory flavor, then add the soft tofu and boil over high heat for 4 minutes. A slice of cheddar cheese is melted into the stew at the end, adding a creamy, rich flavor to the spicy broth.
You do not need to prepare a separate stock. The combination of aged kimchi, spicy tuna, and tuna extract seasoning creates a rich and pleasantly spicy sundubu jjigae with a simple cooking process.
⏱️ Cooking Time: About 15 minutes
🍳 Difficulty: ★☆☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 200 g (7 oz) aged kimchi
- 1 package sundubu (Korean soft tofu)
- 1 can spicy tuna, 150 g (5.3 oz)
- 1 slice cheddar cheese
- 1/6 stalk green onion
- 200 ml (6.8 fl oz) water
🧂 Seasonings & Sauce
- 1/3 tbsp minced garlic
- 1/3 tbsp sugar
- 1/3 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp tuna extract seasoning
- 1 tbsp vinegar
(Measurement guide: 1 tbsp = 15 ml (0.5 fl oz), 1 tsp = 5 ml, 1 Korean paper cup = 180 ml (6.1 fl oz))
✓ How to Make Spicy Tuna Sundubu Jjigae
- Prepare the ingredients: Cut 200 g (7 oz) aged kimchi and the sundubu into bite-size pieces. Finely chop 1/6 stalk green onion.
- Sauté the kimchi, tuna, and seasonings: Add the 200 g (7 oz) aged kimchi, 1 can spicy tuna with all of its oil, 1/3 tbsp minced garlic, 1/3 tbsp sugar, 1/3 tbsp gochugaru, 1 tbsp tuna extract seasoning, and 1 tbsp vinegar to a Korean earthenware pot or small pot. Sauté evenly over medium heat until the kimchi becomes soft.
- Add the sundubu and simmer: Add the sundubu and 200 ml (6.8 fl oz) water. Bring to a boil over high heat, then continue boiling for 4 minutes.
- Add the cheese and green onion: Add 1 slice cheddar cheese and the chopped green onion. Simmer briefly until the cheese has completely melted, then serve.
✓ Key Tips for Success
- Use the spicy tuna oil and sauté the kimchi thoroughly: Do not drain the seasoned oil from the spicy tuna can. Sautéing the kimchi directly in this oil helps carry the tuna’s savory flavor into the broth. Cook the kimchi until it becomes noticeably soft to mellow its sharp sourness.
- Keep the water and cooking time accurate: Sundubu releases additional moisture as it cooks, so use only 200 ml (6.8 fl oz) water. After adding the tofu, boil for 4 minutes to keep the broth from becoming overly thin.
✓ Serving Tips
- Spoon plenty of the tofu, kimchi, and broth over freshly cooked white rice. The creamy cheddar cheese and spicy tuna flavor pair especially well with warm rice.
- If you prefer more heat, finely slice 1/2 Cheongyang chili pepper and add it during the final step for a sharper, spicier finish.
✓ How to Choose Good Sundubu
- Check the packaging: Choose a tube or package that is firmly sealed, undamaged, and not swollen.
- Check for excessive separation: Fresh sundubu should look relatively uniform inside the package without excessive separation between the tofu and liquid.
- Check refrigeration and date: Choose a product that has been consistently refrigerated at 0–10°C (32–50°F) and has a recent production date.
✓ Sundubu Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 44.00 kcal |
| Carbohydrates | 0.69 g |
| Protein | 6.85 g |
| Fat | 1.35 g |
| Sodium | 4.00 mg |
Based on sundubu (soft tofu) per 100 g. Actual nutrition values may vary depending on the product and preparation.
Source: Ministry of Food and Drug Safety Food Nutrition Database
✓ Frequently Asked Questions (FAQ)
Q1. Do I need to add cooking oil when sautéing the kimchi and spicy tuna?
No. Use the seasoned oil from the spicy tuna can instead of adding separate cooking oil. The oil already carries the flavor of the tuna and seasonings, making it suitable for sautéing the kimchi.
Q2. Why does my sundubu jjigae taste weak and watery?
Sundubu releases additional moisture while cooking, so adding more than 200 ml (6.8 fl oz) water can dilute the broth. Use the specified amount of water and boil the stew over high heat for 4 minutes after adding the tofu.
Q3. Can I use mozzarella instead of cheddar cheese?
Cheddar cheese is recommended because its rich flavor melts into the broth and complements the spicy stew. Mozzarella may remain more stringy and clump together, which can change both the texture and flavor of the broth.
Yano Shiho’s Spicy Tuna Sundubu Jjigae develops plenty of savory depth from aged kimchi sautéed directly in the seasoned oil from the spicy tuna. The cheddar cheese melts into the spicy, tangy kimchi broth and pairs naturally with the delicate sundubu, creating a stew that tastes both rich and smooth.
If you want a deeply flavored sundubu jjigae recipe without preparing a separate stock, this is an easy version to try. With a simple process of sautéing aged kimchi and spicy tuna, then adding soft tofu and simmering, it works well for a quick weeknight dinner or whenever you are craving a hot and comforting Korean stew.
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