Hearty Vegetable and Tuna Stew
Hearty Vegetable and Tuna Stew
A Nourishing Vegetable and Tuna Stew, Perfect for a Hearty Meal
This vegetable and tuna stew features a savory broth brimming with fresh vegetables, chewy rice cakes, and tender tuna. It’s a satisfying dish that can be enjoyed on its own or with a side of rice. Experience a delightful blend of flavors and textures in every spoonful!
Main Ingredients- 1 pack Enoki mushrooms (trim ends, wash, and separate strands)
- 100g Brown mushrooms (Oyster mushrooms, shredded lengthwise)
- 1/3 Zucchini (halved and sliced thinly)
- 1/2 Carrot (julienned)
- 1/4 Onion (julienned)
- 1 can Tuna (drained)
- 1 handful Rice cake slices for soup (rinsed)
- 1 Tbsp Minced garlic
- 200ml Water (approx. 1 cup)
Seasoning- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy sauce
Cooking Instructions
Step 1
Let’s start by preparing the mushrooms. For the enoki mushrooms, trim off the tough bottom part, wash them thoroughly, and then separate the strands into manageable portions. For the brown mushrooms (oyster mushrooms), wash them to remove any debris and then gently shred them lengthwise. This helps to enhance their texture in the stew.
Step 2
Next, we’ll prepare the vegetables. Halve the zucchini and slice it into thin, flat rounds. Peel the carrot and onion, then slice them into fine julienne strips. Ensuring your vegetables are cut to a similar thickness will help them cook evenly, resulting in a more harmonious dish.
Step 3
Heat 2 tablespoons of cooking oil in a pot or a deep pan over medium-high heat. Add all the prepared mushrooms, zucchini, carrot, and onion. Sauté for about 2-3 minutes, stirring occasionally, until the vegetables start to soften slightly. This step brings out their natural sweetness and enhances their overall flavor.
Step 4
Once the vegetables are lightly sautéed, add the minced garlic, gochujang (Korean chili paste), and soy sauce. Stir well to combine with the vegetables. Reduce the heat to low and pour in 200ml (about 1 cup) of water. Stir continuously to dissolve the gochujang completely, creating a flavorful broth base. Be careful not to burn the paste.
Step 5
Bring the broth to a gentle boil. Add the rinsed rice cake slices (tteok) to the pot. Stir them into the stew, ensuring they don’t stick to the bottom of the pot.
Step 6
Continue to simmer for about 3-5 minutes, or until the rice cakes are soft and chewy. Once the tteok is cooked, add the drained tuna. Gently stir to incorporate the tuna without breaking it up too much. Simmer for another 1-2 minutes just to heat the tuna through. This recipe is intentionally seasoned lightly to highlight the ingredients’ natural flavors. Feel free to adjust the seasoning with salt or more soy sauce to your preference before serving. Enjoy your delicious and comforting stew!
