Tuna and Kabocha Squash Jjageuli
Tuna and Kabocha Squash Jjageuli
Tuna and Kabocha Squash Jjageuli Recipe – A True Rice Thief!
A rich and savory stew made with canned tuna, mini kabocha squash, and plenty of perilla powder, offering a deep, sweet, and intense flavor that will make you want to eat endless bowls of rice! It’s incredibly satisfying.
Main Ingredients- Canned Tuna (drained) 135g
- Mini Kabocha Squash 150g
- Tofu 1 block
- Onion 1/2 medium
- Green Onion 1 stalk
Seasoning- Doenjang (Korean soybean paste) 1 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Minced Garlic 1 Tbsp
- Cooking Wine (or Mirin) 2 Tbsp
- Perilla Seed Powder 2 Tbsp
- Doenjang (Korean soybean paste) 1 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Minced Garlic 1 Tbsp
- Cooking Wine (or Mirin) 2 Tbsp
- Perilla Seed Powder 2 Tbsp
Cooking Instructions
Step 1
Open the can of tuna and let it drain on a sieve for about 10 minutes. This step helps to achieve a cleaner and more savory flavor.
Step 2
Wash the mini kabocha squash thoroughly. Remove the seeds and cut it into large pieces, about 0.7-1 cm thick, leaving the skin on. Eating the skin adds nutrients and a pleasant texture.
Step 3
Cut the tofu into 1.5 cm cubes. Avoid cutting it too small to prevent it from breaking apart during cooking.
Step 4
Peel and thinly slice or finely chop the onion. The natural sweetness of the onion will enhance the depth of the jjageuli.
Step 5
In a bowl, combine 1 Tbsp doenjang, 1 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp minced garlic, and 2 Tbsp cooking wine. Mix well to create the seasoning paste. Ensure all ingredients are evenly blended.
Step 6
Pour 300ml of water into the pot and dissolve the prepared seasoning paste into it. Stir well until the paste is fully integrated with the water, ensuring no lumps remain.
Step 7
Place the pot over high heat. Once the liquid comes to a boil, add the cut mini kabocha squash. The squash will release its natural sweetness as it cooks.
Step 8
When the kabocha squash is about halfway cooked (approximately 5-7 minutes), carefully add the cubed tofu. Gently place the tofu to avoid it from falling apart.
Step 9
Add the sliced onions to the pot. The onions will soften and contribute their natural sweetness and aroma to the stew.
Step 10
Once the stew begins to boil again, add the drained tuna and gently stir to coat it with the sauce. Avoid overcooking the tuna after adding it.
Step 11
When all the ingredients are tender, add the diagonally sliced green onion. The fresh aroma of the green onion will further enhance the flavor of the jjageuli.
Step 12
Finally, generously sprinkle in 2 Tbsp of perilla seed powder and let it simmer for another moment. Your rich and savory Tuna and Kabocha Squash Jjageuli is now ready! It’s absolutely delicious served over hot rice.
