Delicious Tuna Gangdoenjang (Spicy Bean Paste)
Delicious Tuna Gangdoenjang (Spicy Bean Paste)
Canned Tuna Recipe: How to Make Simple Tuna Gangdoenjang
This is a fantastic Gangdoenjang recipe made with canned tuna, perfect for using up leftover ingredients from your fridge. It’s delicious simply mixed with rice and wrapped in lettuce, making it an excellent one-bowl meal. So easy to make, you’ll want to whip it up anytime!
Ingredients- 70g canned tuna (drained)
- 60g zucchini (finely diced)
- 80g onion (finely diced)
- 100ml kelp-infused water (or anchovy broth)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp doenjang (fermented soybean paste, stew-type recommended)
- 0.5 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare your vegetables. Wash the zucchini and onion thoroughly, then dice them into small, approximately 0.5cm cubes. For extra flavor and texture, you can also finely chop some carrot or Cheongyang chili peppers to add to the mix. Feel free to adjust the types and amounts of vegetables based on your preference.
Step 2
Drain the canned tuna thoroughly using a sieve. To remove excess oil more effectively and make the Gangdoenjang less greasy, you can pour some hot water over the tuna while it’s in the sieve. This helps achieve a cleaner, more savory taste.
Step 3
Heat about 2 tablespoons of cooking oil in a pan over medium-low heat. Add the diced onion and zucchini and sauté until they become tender and slightly translucent, about 5-7 minutes. Stirring occasionally will prevent them from burning and bring out their natural sweetness.
Step 4
Once the vegetables are softened, pour in the 100ml of kelp-infused water (or your chosen broth). Using broth instead of plain water will add a deeper umami flavor to your Gangdoenjang. Let it simmer for a few minutes until slightly reduced.
Step 5
Add the drained canned tuna to the pan. Gently break up the tuna and mix it well with the sautéed vegetables. Ensure the tuna is evenly distributed throughout the mixture.
Step 6
Stir in 1.5 tablespoons of doenjang and 0.5 tablespoon of gochujang. Mix thoroughly until all ingredients are well combined. You can adjust the ratio of doenjang and gochujang to your liking. It’s best to taste as you go to avoid making it too salty.
Step 7
Don’t overcook or reduce this Gangdoenjang too much. The key is to maintain a slightly saucy consistency so it’s perfect for mixing with rice. Simmer briefly for another minute or two until the flavors meld, but ensure there’s still some liquid remaining.
Step 8
Turn off the heat and stir in 0.5 tablespoon of sesame oil. Adding sesame oil at the end preserves its fragrant aroma and adds a wonderful nutty flavor to the finished dish.
Step 9
This delicious Tuna Gangdoenjang takes approximately 10 minutes to prepare, making it an incredibly quick and easy dish. It’s perfect for busy weeknights or when you need a simple yet satisfying side dish.
Step 10
I find that using a stew-type doenjang makes it easier to achieve a rich flavor. If you find the taste a bit bland when using traditional aged doenjang, a tiny pinch of MSG or a similar seasoning enhancer can help boost the flavor. However, the recipe as is should be delicious with good quality doenjang!
Step 11
Serve the Tuna Gangdoenjang generously over a bowl of rice, wrapped in fresh lettuce or perilla leaves. For a spicy kick, try dipping slices of Cheongyang chili pepper in a bit of gochujang alongside. This dish is so flavorful, it makes a complete meal without needing other side dishes! If you have some leftover seaweed soup or rolled omelets, adding them to the meal will make it even more satisfying, especially for children.
