Korean Hot Chili Anchovy Tofu Stew
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Dried anchovies and cheongyang chilies go into the pot together from the start so the broth itself absorbs the deep, pungent heat rather than the chilies simply floating on top.
Read more
The anchovies are dry-roasted first to drive off any fishiness before water is added. Two whole cheongyang chilies, left uncut, release a sharp, penetrating spice that builds gradually through the simmer. Gochugaru adds color and layers the heat further, soup soy sauce keeps the seasoning clean, and tofu goes in only after the broth reaches a full boil so the cubes stay firm. The combination of anchovy-based richness and the chilies distinctive biting heat produces a broth that clears the palate without becoming salty.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Control
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Toasted anchovies and chilies draw sharp heat into cheongyang myeolchi dubu jjigae.
- Finish cue
- Taste the broth, remove the anchovies and whole chilies if preferred, and serve the stew hot while the tofu is still soft.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
28min, 9 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
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