Spicy Tuna and Potato Stew (Tuna Gamja Jjageuli)
Mastering Tuna and Potato Jjageuli: A Simple Yet Flavor-Packed Potato Dish!
Let me share how to make a deliciously spicy and savory Tuna and Potato Jjageuli. It’s an easy potato dish that’s guaranteed to be a hit!
Ingredients for Tuna Potato Jjageuli- 2 potatoes
- 100g canned tuna
- 1/2 onion
- Scallions, for garnish
- 1 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp doenjang (Korean soybean paste)
- 0.5 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp sugar
- 1 Tbsp minced garlic
- 0.5 Tbsp Dasida (MSG-based seasoning, optional)
- 0.5 Tbsp black pepper
Cooking Instructions
Step 1
Peel the potatoes and cut them into bite-sized cubes, about 2-3 cm. Be careful not to cut them too small, as they might break apart during cooking.
Step 2
Place the cubed potatoes into a ttukbaegi (earthenware pot) or a sturdy pot. Add all the seasoning ingredients: 1 Tbsp minced garlic, 1 Tbsp gochujang, 0.5 Tbsp doenjang, 0.5 Tbsp sugar, 0.5 Tbsp Dasida (for an umami boost, if using), 0.5 Tbsp black pepper, and 0.5 Tbsp gochugaru. Gently mix the potatoes with the seasonings until evenly coated. Turn the heat to high and bring to a boil.
Step 3
Once the stew starts boiling, reduce the heat to medium and let it simmer for about 5 minutes. While the potatoes are cooking, thinly slice or dice the half onion.
Step 4
After 5 minutes, add the prepared onion and the drained canned tuna to the pot. Stir gently to combine everything with the seasonings.
Step 5
Continue to simmer for another 5 minutes, or until the onions become tender and translucent. Finally, add a generous amount of chopped scallions and simmer for a moment longer to finish. Your delicious spicy Tuna and Potato Jjageuli is ready! It’s perfect served over a bowl of hot rice.
