Spicy Gochujang Zucchini and Tuna Stew
Spicy Gochujang Zucchini and Tuna Stew
Sweet and Spicy! Gochujang Zucchini and Tuna Stew Recipe That Kids Will Love (Recommended for Ages 8+)
As the crisp autumn breeze begins to blow, what better than a warm and spicy stew? Introducing our Potato, Zucchini, and Tuna Stew recipe, perfect for those cool days. We’ve combined fresh, in-season potatoes and zucchini with the pantry staple, canned tuna, for a meal that’s both delicious and nutritious. The base is a sweet and spicy gochujang (Korean chili paste) broth, enhanced with a touch of doenjang (fermented soybean paste) for a deep, savory flavor. The natural sweetness from the vegetables and the savory tuna, along with the mild spiciness, make this stew enjoyable even for children who are just starting to explore spicier foods. It’s so good, you’ll want to finish every last drop of rice with it! Let’s get cooking!
Stew Ingredients- 700ml Water
- 1 can Tuna (drained)
- 1/2 Onion
- 2/3 Zucchini
- 2 small Potatoes
- 1/2 stalk Green Onion
Seasoning Ingredients- 1/2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Doenjang (fermented soybean paste)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce (or Soy Sauce)
- Pinch of Black Pepper
- 1/2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Doenjang (fermented soybean paste)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce (or Soy Sauce)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare the vegetables for the stew. Cut the potatoes and zucchini into roughly 1.5cm thick pieces. It’s best to cut them a bit chunky so they don’t get too mushy while cooking and retain a pleasant texture. Slice the onion to a similar size. Thinly slice the green onion on an angle. If you have tofu, you can also cut it into 1.5cm cubes and set it aside to make the stew even heartier.
Step 2
Pour 700ml of water into a pot. Now it’s time to dissolve the base seasonings for the stew. Add 2 Tbsp of doenjang, 1/2 Tbsp of gochujang, and 1/2 Tbsp of gochugaru to the water. Stir well until there are no clumps, ensuring the paste dissolves smoothly into the water. Dissolving the pastes beforehand will result in a smoother and cleaner broth.
Step 3
Place the pot with the dissolved seasonings over medium-high heat and bring it to a boil. Once the broth is bubbling, add the pre-cut potatoes, zucchini, and onion. As the vegetables cook, they will enrich the flavor of the broth.
Step 4
Continue to simmer for about 5 minutes after adding the vegetables, maintaining medium-high heat. Test the potatoes with a fork to check if they are tender. Once they are cooked through, add 1/2 Tbsp of minced garlic and 1 Tbsp of fish sauce for the second seasoning. If you don’t have fish sauce, soy sauce can be used as a substitute. Stir again to ensure all the seasonings are well combined.
Step 5
This is the final step. Drain the liquid from the can of tuna and add the tuna chunks to the pot. Add all the prepared green onions and simmer for another moment. Your Gochujang Zucchini and Tuna Stew, with its delightful combination of crisp vegetables, savory tuna, and spicy broth, is now ready! Enjoy it with a bowl of rice.
