Korean Hot Chili Anchovy Tofu Stew
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Two cheongyang chilies go into the water whole, uncut, and simmer for eight minutes to make a spicy stock.
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Before that, the anchovies are toasted for about a minute in a dry pot; the water has to go in as soon as they smell nutty, or bitterness creeps into the broth. Seeding the chilies first takes the heat down.
Ingredients
Instructions
- 1
Gut 18g of dried anchovies, then slice 70g of onion thinly.
Cut 220g of tofu into bite-size cubes and slice 40g of green onion on the diagonal so everything can go in quickly.
- 2
Put the anchovies in a dry pot or pan and toast over medium heat for about 1 minute.
Stop as soon as they smell nutty and dry, because over-toasting can make the broth bitter.
- 3
Add 600ml of water and two whole cheongyang chilies, then bring the pot to a strong boil over high heat.
Lower to medium-high and simmer for 8 minutes to build a spicy anchovy broth.
- 4
Add the onion, 1 tablespoon Korean chili flakes, 1 tablespoon soup soy sauce, and 1 teaspoon minced garlic.
Stir to dissolve the chili flakes, then simmer for 4 minutes until the onion turns translucent.
- 5
When the broth returns to a boil, add the tofu and simmer over medium heat for 4 minutes.
Spoon broth over the cubes instead of stirring hard so the tofu absorbs flavor without breaking.
- 6
Add the green onion and simmer for just 1 more minute.
Taste the broth, remove the anchovies and whole chilies if preferred, and serve the stew hot while the tofu is still soft.
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