Tuna & Soft Tofu Braise · Jachwi Yori Sin

Name: Tuna & Soft Tofu Braise · Jachwi Yori Sin
Total time: 12 min
Yield: 2
Cuisine: Korean
Ingredients: 1 tube (about 350 g) Soft tofu (sundubu); 1 can (about 150 g) Canned tuna; 1/2 Onion; 1/2 stalk Green onion; 1 tbsp Gochujang; 1 tbsp Oyster sauce; 1 tbsp Anchovy fish sauce; 1 tbsp Gochugaru; 1 tbsp Garlic, minced; 1/2 tbsp Sugar; 120 ml Water; 1 Cheongyang chili (optional); to finish Black pepper

A tin of tuna, a tube of soft tofu and seven minutes in one pot. No stock, no browning, no technique — everything goes in at once and comes out tasting like it took an hour.

Source

Recette de 자취요리신 (simple cooking) · 📱 Influenceur · Korean YouTuber specialising in fast one-pot recipes aimed at people living alone; posts the written recipe under most videos

Les noms des cuisiniers et créateurs figurent uniquement à titre de mention de source. More Recipes Please est indépendant et n'est ni affilié, ni approuvé, ni sponsorisé par eux.

Recipe published by 자취요리신 / 자취요리신이 공개한 레시피 — The creator publishes the full written recipe, sauce ratios included, in this video's description. The trick is that there is no stock and no sautéing at all: fish sauce and oyster sauce do the work, and everything cooks together for seven minutes.

Cuisinier: 자취요리신 (simple cooking)

Watch it being made

자취요리신 (simple cooking)

⏱ 12 min🍽 2 portions🔥 300 kcal🇰🇷 Corée du Sud🌶️🌶️

PescétarienSans produits laitiers

Étapes

Tip the tuna into a sieve and let the excess oil run off, but do not press it dry.
Slice the onion and cut the green onion on a slant.
In a bowl, stir together the gochujang, oyster sauce, fish sauce, gochugaru, minced garlic, sugar and the 120 ml of water until it is a smooth, loose sauce with no paste lumps.
💡 Mixing the sauce in a bowl first, rather than in the pot, is the difference between an even braise and a pocket of raw gochujang.
Spread the onion and green onion across the bottom of a ttukbaegi or a small pot.
💡 The vegetables act as a raft — they keep the soft tofu off the base so it cannot catch and scorch.
Spoon the soft tofu on top in big, rough curds. Do not mash it.
Scatter the drained tuna over the tofu in loose flakes rather than one packed lump.
Pour the sauce slowly over the whole surface so it seeps down through the layers instead of pooling in one spot.
Cover and bring it to a boil over medium-high heat, about 2 minutes.
Keep it bubbling for 7 minutes from the moment it starts to boil. The sauce should darken and tighten slightly, and the onion should go translucent.
Resist stirring — nudge the pot instead if you must. Stirring shreds the tofu into the sauce and you lose the soft clouds.
Scatter the sliced cheongyang chili over the top and grind on plenty of black pepper.
Take it to the table still bubbling, with a bowl of hot rice.

💡 Astuces

Beginner's mistake: stirring it like a stew. This is a jorim — things braise in place. Every stir breaks the tofu down further until you have a pot of thin pink soup.
Substitution: no oyster sauce? A tablespoon of soy sauce plus an extra pinch of sugar gets you close. Canned mackerel or Spam can stand in for the tuna.
Anchovy fish sauce is doing the job stock would normally do here — that is why there is no broth to make. Do not swap it for plain salt.
It thickens as it cools and reheats well the next day, but the tofu gets firmer each time. Best eaten in one sitting.