If you grew up in a Korean household, you quickly learn that a good stew doesn’t have to be complicated. In fact, some of the most comforting Korean dishes are built from humble pantry staples. One perfect example is spicy Korean tuna and tofu stew, a quick, satisfying dish that relies on two incredibly practical ingredients: canned tuna and tofu.
Both are inexpensive, widely available, and packed with protein, which is why they show up so often in Korean home cooking. With just a handful of seasonings and about 15 minutes, you can turn these simple ingredients into a bubbling pot of savory, spicy comfort. It’s the kind of dish you can throw together on a weeknight when you’re hungry, tired, and just want something warm to eat with a bowl of rice.
This particular style of stew also reflects a very Korean way of cooking: arranging ingredients directly in the pot and letting everything cook together. There’s minimal prep, minimal fuss, and maximum flavor.
Canned tuna might not be the first ingredient people associate with Korean food, but it’s actually extremely common in Korean kitchens. During the late 20th century, canned tuna became a staple pantry item in Korea because it was affordable, shelf-stable, and versatile. Since then, Koreans have found countless ways to use it, from kimbap to rice bowl toppings to soups.
In this stew, tuna contributes savory richness and depth, while tofu brings a soft, silky texture that absorbs the flavorful broth beautifully.
The result is a stew that feels both hearty and light at the same time.
Another great thing about this recipe is its flexibility. Whether you use firm tofu or silken tofu, it will work perfectly. Firm tofu holds its shape nicely, while silken tofu creates a softer, more delicate texture.
This stew builds its flavor from a few essential Korean seasonings:
These ingredients combine to create a broth that is spicy, savory, and deeply comforting, perfect for spooning over rice.
Drain the canned tuna. Slice the tofu into thick pieces and cut the onion into slices.
Place the sliced onion into a shallow pot to create an onion bed. This prevents the other ingredients from sticking and also infuses the broth with sweetness as the stew cooks.
Lay the tofu slices in a circle on top of the onion. Place the drained tuna in the center of the pot.
Sprinkle the gochugaru, soy sauce, sugar, fish sauce, and anchovy broth powder over the tuna.
Pour in the water and bring the pot to a boil over medium heat.
As it simmers, use a spoon to gently ladle the broth over the tofu, allowing it to absorb the seasoning.
If you’d like, crack the eggs directly into the stew during the final minutes of cooking. Let them poach gently in the broth.
Turn off the heat and garnish with sliced green onions, sesame seeds, and a drizzle of sesame oil.