Delicious and Nutritious Tuna Ssamjang Recipe
Tuna Ssamjang to Enjoy with a Bowl of Rice, Inspired by Grandma Park Mak-rye
This is my own version of Tuna Ssamjang, inspired by a recipe from YouTuber Grandma Park Mak-rye, with adjustments to suit my taste! It’s perfect for when you don’t have much appetite or as a side dish for your parents’ lunchboxes.
Ingredients- 2 cans tuna (170g each)
- 2 Tbsp ssamjang (Korean soybean paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce
- A pinch of black pepper
- 1 Tbsp minced garlic
- 1 white part of a green onion
- 1/2 onion
- 1 swirl of cooking oil
- 1 tsp white sugar
- 6 Cheongyang peppers
Cooking Instructions
Step 1
First, finely dice the onion and thinly slice the white part of the green onion. If you like it spicy, also finely chop the Cheongyang peppers. Heat about a swirl of cooking oil in a pan over medium-low heat. Add the diced onion, green onion, and Cheongyang peppers. Sauté them gently until the vegetables become slightly translucent and fragrant.
Step 2
Once the vegetables are sautéed, add 1 tablespoon of minced garlic and stir-fry for another 1-2 minutes until the garlic becomes fragrant. Be careful not to burn the garlic by managing the heat.
Step 3
Now it’s time to add the remaining ingredients to the sautéed vegetables and garlic. Lightly drain most of the oil from the tuna cans (you can leave a little oil in for flavor) and add the tuna to the pan. Then, add 2 tablespoons of ssamjang, 2 tablespoons of gochugaru, 1 tablespoon of fish sauce, and 1 teaspoon of white sugar. Stir well and continue to cook over medium heat for about 10 to 15 minutes. Make sure to stir frequently to prevent the ssamjang from sticking to the bottom of the pan. As it cooks, the ingredients will meld together, creating a glossy and flavorful ssamjang.
Step 4
Finally, just before turning off the heat, sprinkle a pinch or two of black pepper to your liking. Stir everything well after turning off the heat. Your delicious Tuna Ssamjang is now ready! It’s incredibly tasty served over a warm bowl of rice.
