Spicy and Refreshing Zucchini and Tuna Stew Recipe
Spicy and Refreshing Zucchini and Tuna Stew Recipe
Easy Home-Style Zucchini and Tuna Stew!
A delightful stew that will have you finishing a bowl of rice in no time! Enjoy a rich dinner with this spicy yet refreshing zucchini and tuna stew. It’s so easy to make, even beginners can create a delicious meal.
Main Stew Ingredients- 1/2 Zucchini (sliced into half-moons)
- 1 can (210g) Tuna
- 2 Korean Green Chili Peppers (sliced diagonally)
- 1 Green Onion (sliced diagonally)
- 1/2 Onion (sliced)
- 1/2 block Firm Tofu (cut into bite-sized pieces)
Broth Ingredients- 1 handful Dried Anchovies (for broth)
- 1 piece Dried Kelp (approx. 5x5cm)
- 2 ends of Green Onion
Seasoning Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soup Soy Sauce
- 1 Tbsp Minced Garlic
- 1 tsp Natural Seasoning (optional, can omit if unavailable)
- 1 handful Dried Anchovies (for broth)
- 1 piece Dried Kelp (approx. 5x5cm)
- 2 ends of Green Onion
Seasoning Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soup Soy Sauce
- 1 Tbsp Minced Garlic
- 1 tsp Natural Seasoning (optional, can omit if unavailable)
Cooking Instructions
Step 1
Pour 1200ml of water into a pot. Add a handful of dried anchovies, 2 washed green onion ends, and 1 piece of kelp. Simmer over medium heat for about 5 minutes to create a savory broth.
Step 2
While the broth is simmering, prepare your vegetables. Slice the zucchini into half-moons, the green chilies and green onion diagonally, the onion into thin slices, and the tofu into bite-sized pieces. Drain some of the oil from the canned tuna.
Step 3
Once the broth has simmered, strain it through a sieve to remove the anchovies, kelp, and green onion ends, leaving you with a clear and refreshing base.
Step 4
Add the prepared zucchini, onion, and green chilies to the clear broth. Stir in 2 tablespoons of gochujang until it dissolves completely. Make sure there are no clumps.
Step 5
Add 1 tablespoon of gochugaru for a bit of heat and color. Season with soup soy sauce later, so be mindful of the saltiness at this stage.
Step 6
Bring the stew to a gentle simmer over medium heat. Stir in 1 teaspoon of natural seasoning for an extra boost of umami. (Feel free to skip this if you don’t have it.)
Step 7
Once the stew is simmering well, add the cubed tofu and drained tuna. Incorporate 1 tablespoon of minced garlic and 1 tablespoon of soup soy sauce. Stir gently to avoid breaking the tofu.
Step 8
Finally, add the diagonally sliced green onions and let the stew boil vigorously for a minute more. Your delicious zucchini and tuna stew is ready! Enjoy it piping hot with a bowl of rice.
