Beef and Tofu Stew in a Skillet

Beef tofu stew in a skillet is a quick and easy way to enjoy a rustic Korean stew. Made with thinly sliced marbled beef, soft tofu, and zucchini simmered in a spicy seafood broth, this dish is the ultimate Korean comfort food. Adjust the spice level to your preference!

Beef and tofu stew with zucchini in a skillet. — Beef and Tofu Stew in a Skillet 58

If you love rich, spicy Korean stews packed with deep umami flavors, this beef and tofu stew is one you’ll want to try. The best part? It’s cooked in a skillet right at your table.

With a portable burner, you can keep the stew bubbling hot right at the table—perfect for cozy family meals or gatherings with friends, much like savoring a Korean beef hotpot.

A bowl of beef tofu stew served with rice. — Beef and Tofu Stew in a Skillet 59

This stew is all about layers of flavor. Thinly sliced beef is lightly seasoned with a simple soy sauce mixture, then arranged with slices of tofu and zucchini.

Everything is simmered in a seafood-based stock that’s as flavorful as it is comforting. The result is a hearty dish with a broth so delicious it might just become your go-to for Korean stews.

It’s a dish that feels like something you’d find in a small, rural Korean kitchen—simple, comforting, and deeply satisfying. If you’re worried about the heat, don’t be. You can easily adjust the spice level to suit your taste, making it as mild or bold as you like.

Whether you’re new to Korean stews or a seasoned fan, this beef and tofu stew is worth adding to your table. It’s a true comfort food that warms the soul, one savory bite at a time.

Key Ingredients Notes

Beef

Your beef should be super thin so that it cooks quickly and evenly. Make sure it has some fat attached since the fat enhances the flavor of the stew. You can find thinly sliced beef in most Korean markets, or you can use shabu-shabu beef slices as a substitute.

Tofu

Use soft tofu rather than firm tofu to achieve the right taste and texture. Soft tofu gives the stew a creamy, silky mouthfeel. Silken tofu is an option, but it’s so delicate that it will likely break apart during cooking, making it less suitable for this recipe.

Seafood Stock

One of the key highlights of this beef and tofu stew is its broth—a rich seafood stock made from a mix of dried seafood. The combination of different seafood ingredients creates a deep umami flavor that a single ingredient can’t provide.

This flavorful seafood stock is often paired with beef or pork in many classic Korean dishes. For more ideas, check out my other post on making Korean soup stocks!

For this recipe, I used dried anchovies, pollock, and baby shrimp. Feel free to experiment with other options like dried sea kelp or dried herring to add your own twist to the broth.

How to make Beef Tofu Stew in a Skillet

1. Make the Seafood Stock:
Combine dried anchovies, pollock, and baby shrimp in a pot of water. Simmer for about 5 minutes, then discard the seafood and reserve the flavorful stock.

2. Season the Beef:
Toss the thinly sliced beef with soy sauce, minced garlic, sugar, and black pepper. Let it marinate while you prepare the other ingredients.

3. Prepare the Seasoning Paste:
Mix Korean chili flakes, garlic, soup soy sauce (gukganjang), and chopped green onion in a small bowl. Set the paste aside.

4. Slice the Tofu and Zucchini:
Cut the tofu and zucchini into your desired sizes, ensuring they’re uniform for even cooking.

5. Assemble in a Skillet:
Arrange the tofu, zucchini, and onion slices neatly in a skillet or shallow pot. A 9–10-inch skillet works perfectly.

Seafood stock pour over tofu, zucchini, and beef in a skillet.

6. Add the Seasoning and Stock:
Spoon the seasoning paste over the assembled ingredients. Pour the seafood stock into the skillet, just enough to barely cover the tofu and vegetables. Avoid overfilling, as the stew will bubble while cooking.

7. Boil and Simmer:
Bring the stew to a boil, then reduce the heat and simmer for about 5 minutes. Spread the seasoned beef evenly around the skillet to ensure it cooks properly. Simmer until the beef is fully cooked and the zucchini is tender.

Spicy beef tofu stew in a skillet. — Beef and Tofu Stew in a Skillet 60

8. Serve with Rice:
Serve this comforting stew hot with a bowl of steamed rice and kimchi on the side. For extra protein, pair it with Korean pork stir-fry (jeyuk bokkeum) or grilled mackerel. Enjoy every warm, flavorful bite!

Beef tofu stew served over a bowl of rice. — Beef and Tofu Stew in a Skillet 61

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