Easy Korean Tuna and Tofu Jjageuli (2 Servings)

Mix chili flakes, soy sauce, optional cooking wine, perilla oil, garlic, and optional salted shrimp in a small bowl.

Cut tofu into bite-sized cubes, thinly slice onion, and chop the green onion and optional red chili.

Add tofu, onion, drained tuna, and 120 mL water to a small saucepan.

Stir in the sauce and bring to a simmer over medium heat, stirring gently so the tofu stays intact.

Reduce to medium-low and simmer about 7–10 minutes until the onion softens and the broth is shallow. Add a splash of water if it reduces too far.

Add the green onion and optional red chili; simmer briefly. Taste before adding salt because soy sauce and salted shrimp vary in saltiness.