Tuna Jjageuli: A Hearty and Delicious Stew
Tuna Jjageuli: A Hearty and Delicious Stew
The Ultimate Jjageuli Recipe with Kabocha Squash, Spam, and Tuna
Discover a delightful Tuna Jjageuli recipe, perfect for using up leftover vegetables in your fridge! This comforting stew combines the sweetness of kabocha squash, the savory richness of Spam, and the umami of tuna, creating a dish that’s incredibly satisfying and pairs perfectly with rice. Based on doenjang (soybean paste), it offers a deep, complex flavor profile, further enhanced by the nutty aroma of perilla powder. Simmered to perfection, it makes for a wholesome meal that the whole family will love.
Main Ingredients- 135g canned tuna
- 200g Spam
- 210g firm tofu
- 200g kabocha squash
- 230g onion
- 190g bell pepper
- 1 stalk green onion
- 250ml beef broth
- 400ml other broth or water
Seasoning Ingredients- 1 Tbsp doenjang (soybean paste)
- 1 Tbsp gochujang (red chili paste)
- 3 Tbsp perilla powder
- 2 Tbsp minced garlic
- 2 Tbsp cooking wine (e.g., Mirin)
- 1 Tbsp tuna extract
- 1 Tbsp red chili flakes (optional, for extra spice)
- 1 Tbsp doenjang (soybean paste)
- 1 Tbsp gochujang (red chili paste)
- 3 Tbsp perilla powder
- 2 Tbsp minced garlic
- 2 Tbsp cooking wine (e.g., Mirin)
- 1 Tbsp tuna extract
- 1 Tbsp red chili flakes (optional, for extra spice)
Cooking Instructions
Step 1
Here are all the ingredients ready to make a delicious Tuna Jjageuli! Besides the ingredients shown, you can add mushrooms or other leftover vegetables from your fridge to make it even more flavorful. Prepare the main ingredients like kabocha squash, Spam, tuna, and tofu.
Step 2
Prepare the vegetables and tofu into bite-sized pieces. Have the minced garlic ready for immediate use. Dice the kabocha squash, onion, tofu, and bell pepper into approximately 1.5cm cubes or similar bite-sized pieces. Slice the green onion diagonally.
Step 3
The broth is a key ingredient for adding depth to the jjageuli. If using beef broth, it’s best to cool the broth after boiling the beef and then refrigerate it. Skim off the solidified fat from the top for a cleaner, richer broth. Prepare about 250ml.
Step 4
You can use other types of broth instead of beef broth. For example, you can use the water from boiling vegetables (vegetable broth), or broth made from anchovies and kelp, or even store-bought bouillon cubes. If you only have plain water, that will work fine too. Prepare about 400ml.
Step 5
Now, let’s start cooking the jjageuli! Add the canned tuna directly to the pot without draining the oil. For the Spam, wear disposable gloves and mash it with your hands before adding. Mashing the Spam allows its flavor to infuse the broth more effectively, resulting in a tastier jjageuli compared to dicing it.
Step 6
Add the seasoning ingredients that will define the flavor of the jjageuli. Include 1 Tbsp doenjang, 1 Tbsp gochujang, 3 Tbsp perilla powder for a nutty richness, 2 Tbsp minced garlic for aroma, and 2 Tbsp cooking wine to tenderize and remove any porky smell. If you prefer it spicier, add 1 Tbsp of red chili flakes.
Step 7
Pour in the prepared broth ingredients. Add 200ml of beef broth and 400ml of your chosen other broth or water, and mix well. It’s best not to season too heavily at first. Taste and adjust the seasoning as it simmers, using tuna extract for saltiness. For my taste, 1 Tbsp of tuna extract provided the perfect balance. Adjust to your preference.
Step 8
Place the pot over medium-high heat and bring it to a boil. Once boiling, add the kabocha squash, which requires a bit more cooking time, and simmer for about 5 minutes until it’s halfway cooked. Then, add the onion for a bit of crunch. Be mindful of the cooking time for the kabocha so it doesn’t become too mushy.
Step 9
Once the kabocha squash and onion are partially cooked, add the soft tofu and diagonally sliced green onions. If you’re using frozen green onions, they might take longer to cook than fresh ones, so it’s advisable to add them a bit earlier. For fresh green onions, adding them right before turning off the heat will preserve their fresh aroma.
Step 10
Finally, add the bell pepper for color and a crisp texture. Bell peppers can become soft if overcooked, so it’s best to add them when the other ingredients are almost fully cooked.
Step 11
After adding the bell pepper and simmering for a short while longer, turn off the heat. Your delicious Tuna Jjageuli is ready! It’s not too salty, and the sauce is just the right consistency to mix with rice. Gather your family around and enjoy this hearty and flavorful jjageuli for a wonderful meal!
