Delicious Tuna Ssamjang: A Rice-Stealing Side Dish & Perfect for Lettuce Wraps!
Tuna Ssamjang
Delicious on its own with rice, and even better when wrapped in fresh greens! This versatile Tuna Ssamjang is guaranteed to awaken your appetite. Here’s a simple yet flavorful recipe.
Main Ingredients- 150g canned tuna (drained)
- 1 onion (small, finely chopped)
- 3-4 spicy peppers (seeds removed, finely chopped)
- 1/3 cup water (approx. 60ml)
Seasoning Ingredients- 0.5 Tbsp sesame oil
- 0.5 Tbsp sesame seeds
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 0.5 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp sesame oil
- 0.5 Tbsp sesame seeds
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 0.5 Tbsp gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
First, prepare the vegetables that will define the flavor of your ssamjang. Peel and wash the onion, then chop it very finely. Finely chopping the onion ensures a smooth texture in the final sauce.
Step 2
Next, prepare the chili peppers for a touch of spice. Remove the stems and seeds from 3-4 spicy peppers (like Cheongyang peppers) and finely chop them, similar to the onion. If you prefer less heat, adjust the amount of chili or use milder green peppers.
Step 3
Heat a pan and add a bit of oil from the drained tuna can (using the tuna oil adds a nice richness!). Add the chopped onion and chili peppers. Sauté over low heat, not high, to prevent burning and allow the onions to become translucent and sweet. Cook for about 3-5 minutes until the onions are about halfway transparent.
Step 4
Once the onions are semi-translucent, add 1 tablespoon of doenjang and 1 tablespoon of gochujang. Stir-fry them together. Lightly sautéing the pastes in oil enhances their savory and deep flavors. Continue to cook over medium-low heat for 1-2 minutes, stirring to prevent sticking.
Step 5
Now it’s time to add the ingredients that will adjust the consistency and color of the ssamjang. Carefully add 0.5 tablespoon of gochugaru (chili flakes) and 1/3 cup (approx. 60ml) of water. Adding water helps to dissolve the pastes smoothly without clumping.
Step 6
Add the drained 150g can of tuna and stir well to combine everything evenly. Bring the mixture to a simmer over low heat. As it cooks, the water will evaporate, and the ssamjang will gradually thicken. Stir occasionally and simmer for about 3-5 minutes.
Step 7
Finally, add the finishing touches for flavor. Stir in 0.5 tablespoon of sesame oil and 0.5 tablespoon of sesame seeds. Mix everything well. Your delicious Tuna Ssamjang is now ready! Serve it over warm rice or enjoy it with fresh leafy greens for wraps. Leftover ssamjang can be stored in an airtight container in the refrigerator for several days.
