rice-stealing stew · spicy and rich
Simple Spicy Tofu Jjageuli
Ingredients
Sauce
Steps
In a small pot or pan, stir-fry the ground pork over medium heat until cooked through.
~3 min
Stir in the gochujang, gochugaru, soy sauce, minced garlic, and water to make the sauce base.
~2 min
Why: Jjageuli needs a shallow, reduced broth for rice to soak into it well — add the water gradually and reduce to the right consistency rather than dumping it all in at once.
Add the tofu, cut into large chunks, along with the onion, and simmer 5-7 minutes over medium heat.
~6 min
Watch out: Cutting the tofu too small makes it crumble as it simmers — cut it into large chunks.
Once the broth reduces to a shallow, thick consistency, add the sliced green onion.
~2 min
Drizzle in sesame oil and bring to one more boil to finish.
~1 min
Tips
- —
True to its name, spoon it right over rice, broth and all, and mix it in.
- —
Cracking in an egg makes it even richer and softer.
- —
The shallow, reduced broth is the whole point — don't add too much water.
Storage
Keeps refrigerated 2 days — if the broth reduces too much, add a splash of water when reheating.