Nutrient-Rich! Rice-Thief Tuna and Potato Stew
Nutrient-Rich! Rice-Thief Tuna and Potato Stew
Hearty Home-Cooked Meal Perfect for Rainy Days: Tuna and Potato Stew Recipe
Quick and satisfying meal alert! Here’s a recipe for a magical tuna and potato stew that will make you devour a bowl of rice in no time, especially when you’re not feeling very hungry. It’s simple yet delivers a profound flavor.
Main Ingredients- 1 can Tuna (135g standard, including oil)
- 400g Potatoes (about 2-3 medium-sized)
- 1/2 Onion
- 1/2 Zucchini
- 350ml Water
- 3 Korean chili peppers (Cheongyang)
- 2 Scallions
Seasoning Sauce- 3 Tbsp Gochugaru (Korean chili powder, approx. 30g)
- 3 Tbsp Jin-Ganjang (Soy sauce, approx. 45ml)
- 1.5 Tbsp Gochujang (Korean chili paste, approx. 20g)
- 0.5 Tbsp Doenjang (Fermented soybean paste, approx. 10g)
- 1 Tbsp Minced Garlic (approx. 15g)
- 1 Tbsp Oyster Sauce (approx. 15ml)
- 0.5 Tbsp Sugar (approx. 7g)
- 0.3 tsp Black pepper (a pinch)
- 3 Tbsp Gochugaru (Korean chili powder, approx. 30g)
- 3 Tbsp Jin-Ganjang (Soy sauce, approx. 45ml)
- 1.5 Tbsp Gochujang (Korean chili paste, approx. 20g)
- 0.5 Tbsp Doenjang (Fermented soybean paste, approx. 10g)
- 1 Tbsp Minced Garlic (approx. 15g)
- 1 Tbsp Oyster Sauce (approx. 15ml)
- 0.5 Tbsp Sugar (approx. 7g)
- 0.3 tsp Black pepper (a pinch)
Cooking Instructions
Step 1
Before you begin cooking, please check and prepare all the necessary ingredients. Mixing the seasoning sauce according to the recipe’s measurements in advance can save you cooking time. (Seasoning Sauce: In a bowl, combine Gochugaru, Jin-Ganjang, Gochujang, Doenjang, minced garlic, oyster sauce, sugar, and black pepper, then mix thoroughly.)
Step 2
Wash the potatoes thoroughly, then peel them. Next, dice them into bite-sized cubes, about the size of pickled radish served with chicken (approximately 1.5-2 cm). If they are too small, they might break down while cooking, so aim for a moderate size.
Step 3
Gently rinse the diced potatoes under running water to remove excess starch. This step will result in a cleaner and smoother texture for your stew.
Step 4
Peel the onion and cut it into quarters, then slice it into strips, or dice it into bite-sized pieces similar to the potatoes. Wash the zucchini and cut it into half-moon shapes or cubes of a similar size.
Step 5
Finely chop the scallions. If you prefer a spicier dish, you can keep the seeds in the Korean chili peppers. Slice them diagonally or chop them into pieces about one finger joint in length. Adjust the amount of chili peppers to your spice preference.
Step 6
Prepare a wide and deep pot or wok. Add the entire can of tuna, including the oil. The can size used was 135g, but you can use any size. The tuna oil adds a wonderful depth of flavor, so be sure to include it.
Step 7
Add all the prepared diced potatoes on top of the tuna. The potatoes will absorb the broth as they cook, infusing them with delicious flavors.
Step 8
Next, add the sliced onion and zucchini to the pot. The natural moisture released from the vegetables will blend with the broth, creating a richer taste.
Step 9
Sprinkle the pre-mixed seasoning sauce evenly over the ingredients in the pot. The sauce will gradually dissolve, adding its delicious flavors.
Step 10
Pour in all 350ml of water. Adding just enough water to partially cover the ingredients is key to achieving the rich, concentrated flavor characteristic of a ‘jjageuli’ (stew).
Step 11
Now, turn the heat to medium-high and bring it to a boil. Once boiling, reduce the heat to medium and stir occasionally with a spatula to prevent sticking. Continue to simmer until the liquid has reduced to a thicker consistency.
Step 12
When the liquid has reduced by about half and the stew has thickened, add the chopped scallions and Korean chili peppers. The aromatic vegetables will now enhance the overall flavor profile.
Step 13
Continue to simmer over low heat until the vegetables are tender and the sauce has reached your desired consistency, stirring occasionally. Once it’s ready, turn off the heat. This stew is absolutely delicious spooned over hot rice!
