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Sundubu jjigae (spicy Korean tofu soup) made with canned tuna in a pot.

Tuna Sundubu Jjigae (Korean Tofu Soup)

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Make Sundubu Jjigae in 10 minutes with canned tuna! It's a spicy Korean tofu soup with tuna, veggies, and classic spices. Perfect for those who love Korean dishes.
Course Dinner, Lunch, Soup, Stew
Cuisine Korean
Diet Gluten Free, Low Lactose
Keyword canned tuna, comfort food, easy, korean tofu soup, korean tofu stew, silken tofu, soft tofu, spicy tofu, sundubu jjigae
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 2 people
Calories 136
Author Holly Ford

Ingredients

  • 1 tbsp oil
  • 1/2 small onion chopped
  • 1/4 cup chopped Asian leek or green onion
  • 1 can (250g) Korean hot pepper tuna or solid tuna in oil (See note below)
  • 1 tbsp Korean chili flakes (gochugaru)
  • 1 tbsp minced garlic
  • 1 tube (400g, 1 lb) silken tofu
  • 1/2 zucchini sliced
  • 1 handful mushroom any kind
  • 1 cup (240 ml) rice water see note below
  • 1 tbsp Korean soup soy sauce (gukganjang)
  • 1/2 tbsp fish sauce
  • 1 egg optional
  • 1 fresh chili sliced, optional

Instructions

  • Heat oil in a pot on medium-high. Add onion and leek (or green onion) and cook until they're soft, about a minute. Put in the Korean canned tuna, garlic, and gochugaru, and stir for 30 seconds.
  • Add tofu and rice water. Make sure the water doesn't completely cover the ingredients. Add zucchini slices and mushroom and bring the stew to boil. When it's boiling, turn the heat to medium and let it cook for about 3-4 minutes.
  • Add in Korean soup soy sauce and fish sauce for flavor and seasoning. If you like, add some salt.
  • Crack an egg on top and sprinkle with fresh chili (if using). Turn off the heat, and the hot stew will cook the egg. When serving, mix the yolk for a creamy taste. Enjoy your stew alongside fresh short-grain rice.

Video

Notes

For Plain Solid Tuna: If you're using oil-packed solid tuna, drain the oil but set aside a tablespoon for cooking. When introducing the tuna, also add 1 teaspoon of gochujang and 1-2 tablespoons of gochugaru. Proceed as per the recipe from there.
Rice water: Don't throw away that starchy water from rinsing rice. Remember to set aside a small amount of the rice rinse water.

Nutrition

Calories: 136kcal | Carbohydrates: 8g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 82mg | Sodium: 903mg | Potassium: 299mg | Fiber: 2g | Sugar: 3g | Vitamin A: 343IU | Vitamin C: 16mg | Calcium: 57mg | Iron: 1mg