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High Protein Tuna Soondubu

A quick Korean spicy soft tofu stew made with canned tuna, kimchi, and gochugaru in a savory anchovy broth. Simmered with soft tofu, finished with a soft-poached egg, and topped with green onions. Best served hot with rice.
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Ingredients

  • 1 can tuna
  • Neutral oil
  • Green onions chopped (whites + greens separated)
  • 2 cloves garlic minced
  • 1/2 tbsp gochugaru Korean chili flakes
  • 1/4 cup kimchi + splash of kimchi juice
  • 1 anchovy tablet or stock base
  • 1/2 tbsp fish sauce
  • 1 pack soft tofu
  • 1 eggs

Instructions

  • In a small pot or earthen pot, heat neutral oil over low heat.
  • Add the white parts of the green onion and gently cook until fragrant to build a green onion oil base. This will take around a few minutes.
  • Add minced garlic and sauté until fragrant.
  • Stir in gochugaru and toast briefly to release the chili flavor.
  • Add kimchi and kimchi juice. Cook until slightly softened and aromatic.
  • Add tuna and break it up slightly, letting it cook into the base.
  • Pour in water (enough for stew consistency). Add anchovy tablet and fish sauce.
  • Add soft tofu and gently break it into large chunks. Simmer for a few minutes.
  • Crack in an egg toward the end and let it softly poach in the broth.
  • Top with green onion greens.