Jjageuli is a unique category of Korean cuisine. It is a “thick, braised stew” that sits perfectly between a soup (guk) and a stew (jjigae). By reduction-cooking the ingredients with a rich, savory seasoning base, it creates an intensely flavorful dish that pairs phenomenally well with a warm bowl of freshly cooked white rice.
🌶️ Recipe Overview
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Servings: 2-3 servings
- Spice Level: 🌶🌶🌶 (Spicy & Hearty)
🛒 Ingredients You’ll Need
Main Ingredients
- 1 can (150g / 5.3 oz) Korean Canned Tuna (Note: Korean tuna is firmer and holds up well in stews. Drain the excess oil using a strainer before cooking.)
- 1 block (300g) Firm Tofu (Baking/Firm type holds its shape better than soft tofu)
- ½ medium Yellow Onion, thickly sliced (about 0.7cm / 0.3 inches)
- ½ Green Onion (Scallion), chopped into rounds
- 1-2 Fresh Korean Green Chilies (Cheongyang pepper) or Jalapeños, chopped into rounds
For the Broth Base
- 1.25 cups (300ml) Kelp Water (Dried kelp broth/Dasima-su) or plain water
The Magic Seasoning Sauce (Yangnyeom)
Mix these ingredients thoroughly in a small bowl before starting:
- 2 tbsp Korean Chili Powder (Gochugaru)
- 1 tbsp Korean Chili Paste (Gochujang)
- 1 tbsp Korean Regular Soy Sauce (Yangjo-ganjang)
- 1 tbsp Korean Tuna Sauce (Tuna fluid/Tuna fluid sauce)
- Pro Tip: If you cannot find Korean tuna sauce, you can substitute it with Anchovy Fish Sauce.
- 1 tbsp Cooking Wine (Mirin/Matsul)
- 1 tbsp Minced Garlic
- ½ tbsp Sugar
Finishing Touch
- 1 tbsp Perilla Oil (Deulgireum – used as the base)
- 1 pinch Black Pepper
- ½ tbsp Toasted Sesame Seeds
👩🍳 Step-by-Step Cooking Guide (The Authentic EBS Method)
1.Prep the Veggies & Tofu:2 mins.
Slice the firm tofu into bite-sized rectangles (about 1.5cm thick), perfect for lifting with a spoon. Thickly slice the onion to create a protective barrier at the bottom of the pot. Finely chop the green onions and green chilies into small rounds.
2.Layer the Ingredients (No Sautéing!):1 min.
Drizzle 1 tablespoon of perilla oil at the bottom of a shallow pot. Lay the thickly sliced onions flat on the bottom—this prevents the stew from scorching. Arrange the sliced tofu neatly over the onions, and place the drained canned tuna right in the center.
3.Add Sauce, Broth & Fast Boil:5 mins.
Spoon the prepared seasoning sauce over the top of the ingredients. Pour 300ml of kelp water (or plain water) around the edges. Turn the heat to high and boil for exactly 5 minutes. Don’t worry about mixing it; the rolling boil will naturally incorporate the sauce into the broth.
4.Garnish and Simmer Down:2 mins.
After 5 minutes of high-heat boiling, add the chopped green onions and green chilies. Sprinkle a pinch of black pepper and the toasted sesame seeds. Lower the heat slightly and let it simmer for another 1 to 2 minutes until the broth becomes beautifully thick and red. Turn off the heat and enjoy!
💡 Why we use Perilla Oil at the base: Laying perilla oil and thick onions at the bottom creates a rich, aromatic barrier that infuses the entire stew with a deep, traditional Korean flavor as it boils rapidly on high heat.
💡 Chef’s Pro Tips from the Show
- The Secret to Whole Tofu: Because we layer the ingredients and let them boil without constant stirring, the tofu pieces remain perfectly intact and beautifully coated in sauce without breaking apart.
- Tuna Oil Alternative: The oil inside Korean canned tuna is typically high-quality canola oil and completely safe to eat. If you want an even richer texture, you can skip straining the tuna and skip the perilla oil at the bottom!
- How to Serve: Jjageuli is designed to be thick. Scoop a generous amount of the reduced stew—tuna, onions, tofu, and a bit of spicy sauce—and mix it directly over hot white rice like a sauce.
❓ Frequently Asked Questions (FAQ)
Q: Can I make this mild for children?
A: Yes! Simply omit the chopped green chilies (Cheongyang peppers) entirely, and reduce the Gochugaru (chili powder) slightly to suit your family’s spice tolerance.
Q: Can I use plain water instead of Kelp Water?
A: Absolutely. While kelp water adds a subtle layer of umami, the canned tuna, soy sauce, and tuna sauce provide a massive punch of savory flavor on their own, so plain water still yields an incredible result.
Q: What type of tofu is best?
A: “Firm tofu” (regular or firm/braising type) is highly recommended. Soft tofu contains too much moisture and will water down this thick, reduction-style stew.
If you’d like to follow along visually and listen to the authentic sound of the simmering stew, watch the video below from EBS “The Best Cooking Secrets”!
