Korean Hot Chili Anchovy Tofu Stew
Quick answer
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.
What makes this special
- Toasted anchovies and chilies draw sharp heat into cheongyang myeolchi dubu jjigae.
- Anchovies dry-toasted before simmering to remove fishiness and clarify the broth
- Two whole cheongyang chilies simmered from the start to infuse sharp heat throughout
Key ingredients
Core cooking flow
- 1 Gut 18g of dried anchovies, then slice 70g of onion thinly.
- 2 Put the anchovies in a dry pot or pan and toast over medium heat for about 1 minute.
- 3 Add 600ml of water and two whole cheongyang chilies, then bring the pot to a strong boil over high heat.
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. 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.
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
More Stews →Based on shared ingredients and meal pairing
Korean Beef Brisket & Bean Sprout Chili Stew
This spicy Korean stew combines thin slices of beef brisket and mung bean sprouts with Cheongyang chilies. The cooking begins by stir-frying the brisket with minced garlic to render the fat, followed by chili flakes and soup soy sauce to build a rich seasoning base. Simmering this mixture in anchovy stock along with onion and tofu creates a deep, savory broth. Mung bean sprouts and Cheongyang chilies are added during the final two minutes of cooking, preserving the crisp texture of the sprouts and keeping the heat clean and sharp. Finishing with green onions adds a subtle aroma. The richness of the beef fat balances the direct spice from the chilies, making it a satisfying choice when a meal needs a hot, spicy stew.
Korean Tuna Stew
Chamchi jjigae features canned tuna and fresh vegetables simmered into a spicy Korean soup. This recipe utilizes the oil from the tuna can directly in the pot, which builds a deep, savory broth without needing a separate anchovy or kelp stock. The tuna meat and oil simmer together with water before seasonings like gochugaru, soup soy sauce, and minced garlic are stirred in to create a spicy base. Slices of onion are simmered to release a subtle sweetness that tempers the initial heat of the chili flakes. Tofu slices and zucchini are cooked until tender, absorbing the salty stew broth to carry seasoning to their centers. Diagonally cut green onion and a sliced Cheongyang chili pepper are added at the end to provide a fresh, sharp finish. You can also add instant ramen noodles to create a filling one-pot meal.
Korean Soft Tofu Stew Rice Bowl
Fiery soft-tofu stew is cooked until bubbling and poured directly over a bowl of rice so the spicy broth seeps into every grain. The silky tofu breaks apart gently, creating pockets of creamy texture within the chili-laced soup. Cracking a raw egg into the simmering pot softens the heat and adds body to the broth. Variations with shrimp, clams, or pork each shift the base flavor in a different direction, making this a versatile single-bowl meal. Serving it soon after cooking keeps the intended texture clearer, while brief resting lets the sauce or broth settle into the dish.
Korean Pork Gochujang Jjigae
This pork gochujang stew simmers pork shoulder in a sauce of gochujang and doenjang, two fermented pastes that together build a more layered flavor than either would alone. Using gochujang on its own produces a heat that comes across as sharp and one-dimensional, but adding half a tablespoon of doenjang rounds out the fermented soybean depth and gives the broth a fuller, earthier backbone. A full tablespoon of gochugaru deepens the red color and adds texture to the spice rather than just boosting intensity. The 180 grams of pork shoulder render their juices into the 700 milliliters of broth as the stew cooks, gradually enriching the base. Potato, zucchini, onion, and tofu go into the same pot and contribute a range of textures that keep each spoonful varied. The combination of both fermented pastes means this version has noticeably more complexity than a standard gochujang stew, and the finished broth is the kind that makes it difficult to stop eating before the bowl is empty.
Serve with this
Korean Seasoned Sea Grapes Salad
Kkosiraegi-muchim is a tangy, low-calorie banchan made from kkosiraegi, a red algae seaweed whose thin, noodle-like strands snap with a distinctive crunch that no other seaweed can replicate. Blanching must not exceed twenty seconds, as anything longer collapses the characteristic texture, so a timer is essential. The seaweed goes straight from the boiling water into cold water to stop the heat and lock in elasticity. The dressing brings together gochugaru, soup soy sauce, vinegar, maesil-cheong, garlic, and sesame oil; the green plum extract layering in a fruity acidity that lifts the dish beyond simple sour-spicy flavoring. Julienned cucumber threaded through the seaweed strands provides a crisp, garden counterpoint to the oceanic depth. At roughly 72 kilocalories per serving with high dietary fiber content, this banchan appears frequently in Korean diet meal plans because it satisfies without adding much to the calorie count. Eating it promptly after seasoning prevents the cucumber from releasing water and diluting the dressing. Served cold in summer, it doubles as a refreshing side that pairs well with grilled meat or plain rice.
Korean Spicy Pollock Tripe Jeotgal
Changnan jeotgal is a traditional Korean fermented condiment made from pollock tripe that is cleaned thoroughly, salted with coarse salt for thirty minutes to firm the texture and draw out moisture, then seasoned with gochugaru, garlic, ginger, and fish sauce. Meticulous washing and complete drying of the tripe are essential for a clean-tasting result. The chili flakes and fish sauce develop a complex, salty savory depth during fermentation, while a small amount of sesame oil rounds out the aroma. Sealed and refrigerated for at least three days, the jeotgal deepens in flavor over time, with the tripe taking on a more concentrated tang and firmer bite as fermentation progresses. Even a small portion placed on hot steamed rice delivers an intense savory punch.
Korean Radish & Shrimp Pancake
Julienned Korean radish and small peeled shrimp are combined in a pancake batter fortified with a measured amount of potato starch for added crispiness. Egg is mixed into the batter to improve binding and keep the pancake intact when flipped. Scallions are distributed throughout for a mild, grassy fragrance. Radish releases notable moisture as it cooks, so frying over high heat is essential to drive off that liquid quickly and achieve a crisp outer surface. The sharp, slightly bitter edge of raw radish disappears with heat and gives way to a gentle natural sweetness that pairs cleanly with the mild, delicate flavor of the shrimp. Pressing the center of the pancake down with a spatula while frying encourages even browning all the way through.
Similar recipes
Korean Pork Kimchi Stew (Fermented Kimchi & Pork Shoulder)
This traditional Korean stew is prepared by simmering aged kimchi and pork shoulder to create a rich and savory broth. The marbled fat from the pork shoulder balances the sharp acidity of the fermented kimchi, producing a deep umami flavor. The cooking begins by stir-frying the pork and kimchi for three minutes to mellow the sour notes. Next, chili flakes, minced garlic, and soup soy sauce are incorporated briefly, followed by water and sliced onions. Simmering the stew for fifteen minutes softens the pork and allows the flavors to meld. Adding a small amount of kimchi brine during this process enhances the fermented depth of the broth. The dish is finished by layering thick slices of tofu and chopped green onions on top, simmering until they are heated through. It is served hot, typically alongside a bowl of steamed rice.
Korean Kimchi Tofu Nabe Udon
Kimchi tofu nabe udon is a Japanese-Korean hybrid hot pot noodle dish built on an anchovy-kelp stock base. Well-fermented kimchi is sauteed in sesame oil for at least two minutes to tame its sharp raw acidity, then the stock goes in along with Korean red chili flakes and soup soy sauce to form the broth. Thick slabs of firm tofu and sliced shiitake mushrooms simmer for four minutes, absorbing the spicy, savory liquid throughout, before thick udon noodles are added for a final two to three minutes. The udon's substantial mass soaks up the surrounding broth, so every bite carries the full flavor of the pot. Because kimchi saltiness varies by brand and age, soy sauce should be added in small amounts at the end rather than all at once. Pressing the tofu dry with a paper towel before it goes in keeps the broth from turning murky. Shredded green onion on top adds fragrance, and leftover broth with added rice makes a satisfying congee-style finish.
Korean Spicy Seafood Noodle Soup
Jjamppong is a Korean-Chinese noodle soup where seafood and vegetables are stir-fried in chili oil at very high heat before broth is added, a sequence that fundamentally shapes the soup. Blooming gochugaru in hot oil instead of adding it directly to liquid extracts fat-soluble compounds that carry a smoky, toasted depth the raw powder cannot contribute. Squid, mussels, and shrimp release their own juices during the fry stage, and those juices dissolve into the chicken stock when the liquid hits the pan. Cabbage and onion caramelize in the residual oil and give off natural sugars that temper the chili heat. Soy sauce binds the seasoning and gives the broth its reddish-brown depth. Springy fresh wheat noodles absorb the concentrated broth, and by the time they reach the table the noodles are already carrying the full flavor of the soup in every strand.