Crispy Air Fryer Potato Chips Paired with Savory Tuna and Potato Stew (Tuna Gamja Jjageuli)
Crispy Air Fryer Potato Chips Paired with Savory Tuna and Potato Stew (Tuna Gamja Jjageuli)
Perfect for Kids’ Snacks and Side Dishes! Easy Air Fryer Crispy Potato Chips and Flavorful Tuna and Potato Stew Recipe
My daughter, who loves potato chips, was so delighted when I made these for her as a snack, calling them delicious. She also raved about the tuna and potato stew! This recipe offers two crowd-pleasing dishes that are simple to make but guaranteed to satisfy.
Spicy and Hearty Tuna and Potato Stew- 2 medium potatoes
- 1 can (medium size) spicy tuna (Gochu Tuna)
- 1/2 medium onion
- 1 hot pepper (Cheongyang pepper recommended)
- 1/2 stalk green onion
Stew Seasoning- 1/2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp red pepper paste (gochujang)
- 1 Tbsp minced garlic
- 1/2 Tbsp sugar
- 1 Tbsp cooking wine (mirin or similar)
- 1 Tbsp soy sauce
Air Fryer Crispy Potato Chips- 2 medium potatoes
- Pinch of salt
- Drizzle of olive oil
- 1/2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp red pepper paste (gochujang)
- 1 Tbsp minced garlic
- 1/2 Tbsp sugar
- 1 Tbsp cooking wine (mirin or similar)
- 1 Tbsp soy sauce
Air Fryer Crispy Potato Chips- 2 medium potatoes
- Pinch of salt
- Drizzle of olive oil
Cooking Instructions
Step 1
Let’s start with the crispy potato chips! Thoroughly wash 2 potatoes and peel them. Then, using a mandoline slicer or a sharp knife, slice them as thinly as possible. (Use only 2 potatoes for the chips.)
Step 2
Soak the thinly sliced potatoes in cold water for about 1 hour to remove excess starch. This step is crucial for achieving extra crispiness when fried.
Step 3
After soaking, pat the potato slices completely dry with paper towels. Any remaining moisture can make the chips soggy. Once dry, place the potato slices in a resealable bag, add a pinch of salt and a drizzle of olive oil, and toss to coat evenly.
Step 4
Now, arrange the potatoes in a single layer in your air fryer basket. Cook at 200°C (390°F) for 15 minutes. Then, flip them over and cook for another 10 minutes. Keep an eye on them to prevent burning. This process will result in wonderfully crispy chips with a tender inside, right from your home kitchen!
Step 5
Next, let’s make the flavorful tuna and potato stew (Jjageuli), a perfect accompaniment to rice! Peel the remaining 2 potatoes. Cut them into large, bite-sized pieces, about half an inch thick. Larger pieces offer a satisfying texture.
Step 6
Slice 1/2 medium onion into thick strips, similar in thickness to the potatoes. The onion’s natural sweetness will enhance the stew’s overall flavor profile.
Step 7
Slice 1/2 stalk of green onion diagonally. Slice 1 hot pepper (Cheongyang pepper is recommended for a good kick) diagonally as well. Feel free to adjust the amount of hot pepper based on your spice preference.
Step 8
In a small bowl, combine all the seasoning ingredients for the stew: red pepper flakes, red pepper paste, soy sauce, minced garlic, sugar, and cooking wine. Mix them well to create a smooth paste. Setting aside the seasoning paste allows the flavors to meld.
Step 9
In a pot or a traditional Korean earthenware pot (ttukbaegi), add the large potato pieces, sliced onion, and 1 can of drained spicy tuna. Pour the prepared seasoning paste over the ingredients. Add just enough water to cover everything. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender and the stew has thickened, about 10-15 minutes. (Using spicy tuna adds a lot of flavor, so you might not need much extra seasoning.)
Step 10
Once the stew has thickened to your liking, add the sliced green onions and hot peppers. Simmer for another minute or two to let the flavors combine. And there you have it – perfectly crispy potato chips and a delicious, spicy-sweet tuna and potato stew that’s perfect with rice! Both dishes are incredibly easy to make and incredibly delicious. Give them a try; they’re sure to be a hit with both kids and adults!
