Tomato Gochujang Stew with Canned Tuna: A Camping Delight
Campfire-Friendly Tomato Gochujang Stew Recipe (with Canned Tuna)
A unique gochujang stew enriched with the bright, tangy flavor of tomatoes. This recipe incorporates canned tuna for extra heartiness and convenience, making it an ideal dish for camping trips.
Ingredients
- 3.5 cups Broth (rice water or anchovy/kelp broth)
- 1 ripe, firm tomato
- 1 can Tuna (drained)
- 2 Potatoes
- 1/2 Onion
- 1/2 Zucchini
- 1/2 stalk Scallion
- 3-4 cloves Garlic, minced
- 1 Korean chili pepper (cheongyang)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 tsp Gochugaru (Korean chili flakes)
- Salt or Soup Soy Sauce, to taste
Cooking Instructions
Step 1
In a pot, combine 3.5 cups of broth with rice water. (You can use either rice water or broth alone. If using only rice water, consider simmering it with dried anchovies or kelp beforehand to create a richer base.)
Step 2
Chop the ripe tomato into large pieces and add it to the pot. Simmer over low heat until the tomato becomes very soft and breaks down, allowing its flavor to infuse into the broth.
Step 3
As the stew simmers, skim off any foam that rises to the surface. This step helps to create a cleaner and clearer broth with a more refined taste.
Step 4
Once the tomatoes are thoroughly softened, add the peeled and roughly chopped potatoes and onion. Continue to cook until the potatoes are tender enough to be easily mashed with a spoon. For an even creamier texture, slightly mash the potatoes against the side of the pot once they are cooked.
Step 5
When the potatoes are nearly tender, add the chopped zucchini and minced garlic. Stir in 1 tablespoon of gochujang, ensuring it dissolves completely into the broth. Let it simmer to allow the flavors to meld together.
Step 6
As the stew comes to a rolling boil, you can remove the tomato skins if they bother you (though they are fine to leave in if you prefer). Add the drained canned tuna, either whole or lightly broken apart, and let it simmer for a few more minutes. The tuna adds a wonderful umami depth to the stew.
Step 7
Finally, stir in 1 teaspoon of gochugaru for a touch of heat. Add the sliced scallion and Korean chili pepper for aromatic and spicy notes. Bring to a final boil over medium-high heat. Season with soup soy sauce or salt to your preference. Enjoy your hearty and flavorful stew!
