Spicy and Sweet Stir-Fried Tuna (Gochu-Chumchi)
The Ultimate Rice Thief! Delicious Spicy and Sweet Stir-Fried Tuna Recipe for Everyone
Create a simple yet incredibly delicious stir-fried tuna dish using canned tuna. This recipe, perfect as a side dish or for mixing with rice, will surely enhance your meals. It’s easy enough for anyone to follow, even on ordinary days, and we’ll reveal the secret to its addictive spicy and sweet flavor that will revive your appetite when you’re not feeling hungry.
Main Ingredients
- 1 can Tuna (250g)
- 3 Tbsp Cooking Oil
- 1 Tbsp Minced Garlic
- 50cc Water (approx. 1/4 cup)
- 30g Green Onion (approx. 1/4 stalk)
- 120g Onion (approx. 1/2 medium)
- 80-100g Potato (1 small)
- 1 Korean Green Chili Pepper (Cheongyang chili)
Seasoning Ingredients
- 2 Tbsp Gochugaru (Korean chili flakes, medium grind recommended)
- 1/2 Tbsp Sugar
- 3 Tbsp Mirin (rice wine, 14% alcohol content)
- 1 Tbsp Soy Sauce (Guk-ganjang)
- 1 Tbsp Corn Syrup
- 1 Tbsp Oyster Sauce (level, not heaped)
- 5 Tbsp Water
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Hot Sauce (or 2 individual packets)
- 2 Tbsp Gochugaru (Korean chili flakes, medium grind recommended)
- 1/2 Tbsp Sugar
- 3 Tbsp Mirin (rice wine, 14% alcohol content)
- 1 Tbsp Soy Sauce (Guk-ganjang)
- 1 Tbsp Corn Syrup
- 1 Tbsp Oyster Sauce (level, not heaped)
- 5 Tbsp Water
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Hot Sauce (or 2 individual packets)
Cooking Instructions
Step 1
First, prepare one 250g can of tuna. Tuna cans can sometimes have different heights for the same weight, making cheaper options seem less substantial. It’s good to check for fullness rather than just price.
Step 2
Gently lift the can opener to create an opening. Tilt the can and carefully drain out the oil that comes out easily. You don’t need to remove all the oil; a little bit adds flavor.
Step 3
Chop the green onion into pieces about 0.5 cm thick. Avoid mincing it too finely, as larger pieces will retain a better texture and release more sweetness when cooked.
Step 4
Cut the onion into pieces about 0.5 cm to 1 cm in size. If you cut them too small, they can become mushy during cooking.
Step 5
Dice the potato into cubes of about 0.5 cm to 1 cm, similar in size to the onion. Cutting them not too large is important so they cook through properly.
Step 6
Finely mince one Korean green chili pepper. If you prefer it spicier, you can leave the seeds in.
Step 7
Now, let’s make the special homemade sauce that will make this dish so delicious. Using medium-ground gochugaru will help the sauce dissolve better and give it a beautiful color.
Step 8
In a bowl, add the gochugaru and sugar. Sugar helps to balance the spiciness and adds depth of flavor. Then, pour in the mirin (rice wine with 14% alcohol content). Mirin helps to remove any fishy odor and adds a nice sheen.
Step 9
Add the soy sauce (Guk-ganjang), which will be used during stir-frying, and the corn syrup. Corn syrup adds gloss, a sticky texture, and a touch of sweetness.
Step 10
Add 1 level tablespoon of oyster sauce for an umami boost. If you don’t have oyster sauce, the flavor won’t be as rich. Then, add 5 tablespoons of water to help mix the ingredients.
Step 11
Add 2 tablespoons of gochujang (Korean chili paste), the key ingredient for that authentic spicy flavor. And for an extra kick, add 1 tablespoon of hot sauce. If you don’t have hot sauce, you can use two small individual packets (about 8g total) or about 1 tablespoon from a larger bottle.
Step 12
If you don’t have hot sauce, you can substitute it with 1 tablespoon of ketchup (about 10g) and half a tablespoon of vinegar (about 4g). Mix all these ingredients well. For best results, refrigerate the sauce for 1-2 hours to let the flavors meld, though you can use it immediately if you’re short on time.
Step 13
Heat 3 tablespoons of cooking oil and 1 tablespoon of minced garlic in a pan over low heat. Sauté until fragrant, about 30 seconds, being careful not to burn the garlic. Then, add the chopped green onions and continue to cook over low heat for another minute until they become fragrant and slightly softened.
Step 14
Add the chopped onions and potatoes to the pan. Turn the heat up to medium and stir-fry for about 1-2 minutes. You want the onions to start becoming translucent and the potatoes to get lightly coated with oil.
Step 15
After stir-frying the onions and potatoes for 1-2 minutes, pour in 50cc of water. Once the water boils, increase the heat slightly to medium-high and cook for about 1 minute. This step helps to cook the potatoes and reduce the liquid.
Step 16
Once most of the liquid has evaporated, pour in the prepared sauce. Keep the heat at medium and stir-fry for about 30-40 seconds, ensuring the sauce coats everything evenly. Be careful not to let the sauce burn.
Step 17
Add the drained tuna to the pan. Gently mix everything together, being careful not to break up the tuna too much, and continue to cook over medium heat for 1 minute. This allows the tuna to absorb the delicious sauce.
Step 18
Finally, add the minced Korean green chili pepper and stir-fry for another 30 seconds. This adds a fresh spicy note and enhances the overall aroma of the dish.
Step 19
The beautifully stir-fried Gochu-Chumchi smells irresistible! This dish is a true ‘rice thief’ – perfect for mixing into a bowl of hot rice or serving as a flavorful side dish. Enjoy this versatile and delicious Gochu-Chumchi stir-fry!
