Spicy Pork and Tofu Stew
A recipe for a hearty and refreshing pork and tofu stew, made quick and easy using Millight Sambun Yuksu (밀라이트 삼분육수) broth tablets, eliminating the need to prepare a separate broth.
📝 Editor's Notes
The biggest feature of the 'Spicy Pork and Tofu Stew' we're introducing today is that it can be quickly and easily completed using Millight Sambun Yuksu (밀라이트 삼분육수) broth tablets, eliminating the need to prepare a separate broth.
The deep flavor of pork, the tenderness of tofu, and the spicy broth create a harmony that is perfect for warming up on a chilly day or for a hearty meal.
The cooking process is not complicated, so even beginner cooks can easily try it.
We highly recommend it for those who want to enjoy healthy and delicious home-cooked meals even in their busy daily lives.
It will be a satisfying meal that makes you crave a bowl of rice with its spicy and refreshing broth. 🍚
🛒 Ingredient Tips
The key ingredients that determine the taste of this stew are tofu and pork.
For tofu, choose firm, pan-frying tofu, as it won't break apart easily when boiled and will retain a chewy texture.
When purchasing, check the expiration date and choose a product that is clean and well-sealed.
For pork, using sliced pork shoulder or front leg for stew will provide a good balance of fat and lean meat, resulting in a rich flavor.
Fresh pork typically has a vibrant red color, a glossy sheen, and no unpleasant odor.
For the Millight Sambun Yuksu (밀라이트 삼분육수) broth tablets, you can choose one that suits your taste from commercially available products; typically, savory or seafood flavors pair well with stews. 🐖
🔄 Substitution Guide
If you don't have pork or prefer a different flavor, you can use beef for stew (such as thinly sliced brisket or bulgogi-style beef) or chopped chicken breast.
Beef will offer a deeper, richer flavor, while chicken breast will provide a lighter, cleaner taste.
Instead of firm tofu, you could use soft tofu (sundubu) or silken tofu, but be careful during cooking as they can easily break apart.
Adding fish cakes (eomuk) or fried tofu pockets (yubu) can also enhance the texture and flavor diversity.
Instead of Millight Sambun Yuksu (밀라이트 삼분육수) broth tablets, you can make your own anchovy-kelp broth or use commercially available liquid broth, but keep in mind that this may increase the cooking time. 🍜
🥘 Ingredients
👨🍳 Cooking Points
There are three main cooking points for this recipe.
First, thoroughly sauté the garlic, onion, and pork to create a deep flavor base.
Sauté over medium-low heat for about 5-7 minutes until the garlic is fragrant and the pork is lightly browned.
Be careful not to undercook the meat, which can lead to a gamey smell, or overcook it, which can make it tough.
Second, add the gochugaru (고춧가루) and gukganjang (국간장) and sauté so the seasoning is well absorbed by the meat.
At this stage, maintain medium-low heat for about 1-2 minutes to prevent the gochugaru (고춧가루) from burning.
Third, after adding the Millight Sambun Yuksu (밀라이트 삼분육수) broth tablets and water, arrange the tofu, and then cover and boil vigorously.
The 2-3 minutes suggested in the recipe is the minimum time for the broth tablets to dissolve and the ingredients to meld.
For a fuller flavor, it's best to boil for 5 minutes or more. ⏱️
👨🍳 Directions
Slice 1 block (500g / approx. 17.6 oz) of firm tofu into thick, bite-sized pieces. Also, slice 1 small onion thickly.
Slice the white part of 1 green onion stalk lengthwise in half, then chop. Thinly slice 2 cheongyang chili peppers (청양고추) and set aside.
In a hot pot or deep pan, add 2 tbsp cooking oil, 2 tbsp minced garlic, and the sliced onion. Sauté. When the garlic becomes fragrant, add 300g (approx. 10.5 oz) pork for stew and 3 tbsp mirin. Sauté over medium-low heat until the pork is cooked through.
Once the pork is somewhat cooked, add 2 tbsp gochugaru (고춧가루) and 2 tbsp gukganjang (국간장). Sauté until the seasoning is well absorbed by the ingredients.
Neatly arrange the tofu on top of the sautéed ingredients. Sprinkle some of the chopped green onion over the tofu. Pour in 2.5 cups (600ml) water, add 3 Millight Sambun Yuksu (밀라이트 삼분육수) 3-Minute Broth tablets and 0.5 tbsp sugar (unrefined raw sugar).
Cover and bring to a rolling boil for about 2-3 minutes. (Boil for a total of 3 minutes).
Reduce heat, taste the broth. If it's bland, add 1 tsp salt to adjust the seasoning. Add about 3 shakes of black pepper.
Add the remaining chopped green onion and cheongyang chili peppers (청양고추). Bring to a boil again and serve immediately.
💡 Tips
If you don't have measuring spoons, use a regular rice spoon for measurement.
All ingredients should be washed and prepared thoroughly.
Adding mirin helps effectively remove the gamey smell from pork.
Avoid adding too much sugar or salt, as it can make the stew less enjoyable with rice. It's best to taste and adjust the seasoning.
📦 Storage & Reuse
Leftover spicy pork and tofu stew can be stored in an airtight container in the refrigerator for 2-3 days.
However, the texture of tofu can become crumbly after thawing if frozen, so refrigeration is recommended if possible.
If you need to freeze a large quantity, freeze only the broth and other ingredients (excluding tofu), and add fresh tofu when reheating.
When reheating, simmer slowly over medium-low heat, and if the broth has reduced too much, add a little water or broth to adjust the consistency.
You can also enjoy leftover stew by adding ramen noodles or udon noodles, or by making fried rice with rice, crumbled gim (김) seaweed, and sesame oil for another delicious twist. 🍲
🥢 Who This Is For
This spicy pork and tofu stew is especially recommended for busy professionals and cooking beginners.
You can quickly whip up a hearty and delicious meal in a short amount of time.
Furthermore, it's a perfect dish to serve on a rainy day or a cold winter evening, providing warmth for the whole family.
Excellent side dishes to accompany it include warm white rice, steaming steamed egg custard, crisp bean sprout salad, and sweet and sour kkakdugi (깍두기) or kimchi. 🍚🥢
🔥 Nutrition Info
This spicy pork and tofu stew is estimated to provide approximately 350-400 kcal per serving for a portion of 4.
It offers about 25-30g of protein from pork and tofu, providing a satisfying fullness and aiding in muscle maintenance.
Fat content is estimated to be around 12-15g, primarily from pork and cooking oil, while carbohydrates are expected to be around 8-10g from onion, green onion, and sugar.
Notably, tofu is rich in plant-based protein and calcium, beneficial for bone health, and pork is abundant in B vitamins and iron, which help combat fatigue.
Capsaicin from cheongyang chili peppers (청양고추) can boost metabolism, and dietary fiber from vegetables can positively impact gut health. 🌿
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