Tofu Jjageuli - Spicy Kick, Fresh Tofu!
If you like spicy, this is a delicious banchan that you will absolutely love.
I think it’s perfect for a family dinner.
All you need is a big block of tofu, a few slices of onion & potato (and optionally, some Spam)!
Note: I highly recommend you to use Korean Tofu. Koreans eat tofu as part of their regular diet, so Korean food companies like Pulmuone produce very high-quality tofu at affordable prices.
(We’re using firm tofu)
Typically, I don’t eat SPAM as part of my diet. But when I make Korean Jjaeguli (Reduced Stews), it’s hard to beat.
But again, you can skip the Spam – and go with canned tuna, chicken thigh, or chopped pork chops. Or skip it all together.
The key to any Jjageuli is letting the spicy broth boil away until there is very little left.
The leftover sauce will be loaded with flavor – which you can scoop-on as sauce over the pieces of tofu, potato and Spam.
Key cooking tips for Tofu Jjageuli:
I recommend using a large frying pan – makes it look nice for final presentation.
The most important step is the amount of water you add – I recommend measuring out exactly 1 Cup.
At first, it may seem like not enough – but remember, liquid will also release from the tofu pieces.
Once the pan comes to a boil, reduce the heat to a medium-low.
Be patient – let the broth reduce until there is very little leftover – this way you have maximum flavor in the reduced sauce.
I also highly recommend garnishing with chopped green onions and chili peppers. It gives a light but refreshing kick!
That earthy spice, layered with the fresh spice is what really brings this dish alive.
Finally, remember to serve the Tofu Jjageuli with some rice on the side – the banchan will be too spicy to eat on its own.
Or better yet, add a fried egg on the side 😉
If you end up making it, tag us on IG with a pic of your dish – we love flipping through your pictures in the morning.
(P.s. If you’re cooking alone, don’t get bored. Consider listening to our latest podcast episode while you cook!)
- 500 grams Firm Tofu
- ½ Whole Onion
- 2 Cheongyang Chili Peppers (Or use 1 Jalapeno Pepper)
- 1 Spring Onion Stalk (forearm length piece)
- 1 Small Potato
- ⅓ or ½ Can Spam (Optional)
- 1 Cup Water (250ml)
Jjaeguli Spicy Marinade
- 1.5 Tablespoons Gochugaru Flakes
- 1.5 Tablespoons Gochujang Paste
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Sugar
- ½ Tablespoon Minced Garlic
What to Eat It With
- 1 bowl Cooked Rice
- 1 Fried Egg
- Open the tofu package (500g), empty the water, cut the block in half, then slice each half into smaller rectangles.
- Slice ½ an onion into thin slices.
- Slice 2 Cheongyang Chili Peppers into thin circles. (Or use 1 Jalapeno Pepper)
- Dice 1 forearm-length stalk of Spring Onion into thin slices.
- Peel 1 potato, then slice into thin sections.
- Open a can of Spam, then dice ½ (or ⅓) of it into thin rectangles.
Make Spicy Jjageuli Marinade
- Take out a bowl and mix: Gochugaru Flakes (1.5 Tablespoons), Gochujang Paste (1.5 Tablespoons), Soy Sauce (2 Tablespoons), Sugar (1 Tablespoon), Minced Garlic (½ Tablespoon).
- Take out a wide frying pan. Place the onion strips on the bottom. Then arrange the tofu pieces around the pan (but on top of the onion strips). Next, add the Spam & Potato slices in the middle.
- Now, add exactly 1 Cup of water into the frying pan.
- Next, add in ALL of the Spicy Jjageuli Marinade.
- Place a lid-on to the pan and bring it to a boil.
- Once it starts to boil, use a spoon and gently spread the spicy marinade evenly around the pan.
- Now, turn the heat down to a medium-low heat.
- Let it gently simmer away (without a lid) until most of the broth has evaporated away. It may take 7-10 minutes (but timing may vary).
- Once most of the broth has evaporated away, garnish the pan with the freshly chopped green onion and chili peppers.
- Place on a lid and give it one final minute... then it's ready.
- Serve with a bowl of hot rice, and a fried egg if you'd like! Bon Appetit ya'll.