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

Tuna Sundubu Jjigae (Korean Soft Tofu Stew)

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A quick and comforting Korean soft tofu stew made with canned tuna, gochugaru, and silken tofu. Ready in about 10 minutes, this cozy one-pot meal delivers rich flavor with simple pantry ingredients — perfect for a fast weeknight dinner.
Course Dinner, Lunch, Soup, Stew
Cuisine Korean
Diet Gluten Free, Low Lactose
Keyword 10 minute Korean meal, canned tuna recipe Korean, gluten free Korean recipe, Korean home cooking, Korean one pot meal, Korean soft tofu soup, Korean soft tofu stew, spicy tofu stew, sundubu jjigae with tuna, tuna sundubu jjigae
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 2 people
Calories 136
Author Hyegyoung K. Ford

Ingredients

  • 1 tbsp (15 ml) oil
  • 1/2 small onion chopped
  • 1/4 cup (25 g) chopped Asian leek or green onion
  • 1 can (250g) Korean hot pepper tuna or solid tuna in oil (See note below)
  • 1 tbsp (8 g) Korean chili flakes (gochugaru)
  • 1 tbsp (15 g) 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 (15 ml) Korean soup soy sauce (gukganjang)
  • 1/2 tbsp (7 ml) 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, rice water, zucchini, and mushrooms. The water should just cover the ingredients. Bring to a boil, then reduce heat and simmer 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 using oil-packed solid tuna, drain the oil but keep about 1 tablespoon for cooking. Add 1 teaspoon of gochujang and 1–2 tablespoons of gochugaru before proceeding with the recipe.
For gluten-free version, use gluten-free soy sauce instead of regular gukganjang.
Rice water: Don't throw away that starchy water from rinsing rice. Use the second rinse of rice water for best flavor (the first is too starchy).

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