Hearty and Delicious Tuna Tofu Ssamjang
Hearty and Delicious Tuna Tofu Ssamjang
A Perfect Tuna Tofu Ssamjang Recipe for Dieting! How to Store It for a Long Time!
For those looking to reduce carbohydrate intake while enjoying a filling meal with plenty of chewing, ssam-bap (wrap rice) is the perfect choice! Here’s a ssamjang that pairs wonderfully with ssam-bap: Tuna Tofu Ssamjang. It’s not only filling but also incredibly delicious, and we’ll even share tips on how to store it for extended enjoyment.
Main Ingredients- 1 block firm tofu
- 1 large can (approx. 150-200g) tuna
Seasoning Ingredients- 4-5 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 tsp minced garlic
- 4 Tbsp Oligodang (corn syrup or rice syrup)
- 1 Tbsp sesame oil
- 2 Tbsp toasted sesame seeds (or ground sesame seeds)
- 4-5 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 tsp minced garlic
- 4 Tbsp Oligodang (corn syrup or rice syrup)
- 1 Tbsp sesame oil
- 2 Tbsp toasted sesame seeds (or ground sesame seeds)
Cooking Instructions
Step 1
Take one block of firm tofu and place it inside a nut milk bag or a clean kitchen towel. Squeeze out as much moisture as possible by pressing down firmly with your hands. The amount of water removed from the tofu significantly impacts the ssamjang’s shelf life and texture.
Step 2
Open the large can of tuna and drain all the oil thoroughly by placing the tuna in a sieve. Any remaining oil can make the ssamjang greasy and reduce its storage time.
Step 3
In a large bowl, combine 4-5 Tbsp doenjang, 2 Tbsp gochujang, 1 tsp minced garlic, and 4 Tbsp oligodang. Mix well until smooth, creating the base seasoning paste.
Step 4
Add the drained tuna to the seasoning base. Use chopsticks or a fork to break up any large chunks and mix it evenly into the paste.
Step 5
Crumble the squeezed tofu into the bowl. Mash the tofu thoroughly with a spoon or fork until it’s smooth and free of large lumps. Pour the prepared tuna mixture over the mashed tofu and mix everything together until well combined.
Step 6
Heat a non-stick pan over medium-low heat. Add the tuna and tofu ssamjang mixture. Stir continuously with a spatula for about 5 minutes, or until the ssamjang thickens slightly and develops a slightly crumbly texture. This cooking process helps to evaporate moisture. Finally, stir in 1 Tbsp of sesame oil and 2 Tbsp of toasted sesame seeds and mix quickly to finish. (Tip: Adjust the cooking time based on how well you squeezed the water out of the tofu. Tofu with less water will require a shorter cooking time.)
Step 7
The key to making this tuna tofu ssamjang last longer is to cook out as much moisture as possible! While you can enjoy it immediately after mixing, making a larger batch and refrigerating it allows you to savor it for an extended period. Lightly stir-frying not only helps with preservation but also allows the flavors to meld beautifully with the tofu and tuna, resulting in an even more delicious taste.
