Hearty and Delicious Tuna Doenjang Stew
A Perfect Pairing: Tuna Doenjang Stew with Soft Squash Leaf Wraps
Imagine this: a spoonful of warm rice nestled within a tender, yielding squash leaf, generously drizzled with flavorful tuna doenjang stew. It’s pure bliss! This dish offers a satisfying and healthy meal without needing a multitude of side dishes. We’ll even show you the incredibly simple way to steam squash leaves in just 3 minutes using your microwave. Elevate your home dining experience with this special meal!
Main Ingredients- 1 bunch squash leaves (approx. 200g)
Tuna Doenjang Stew Ingredients- 1 can tuna (150g), drained
- 1/3 zucchini
- 1/2 onion (approx. 100g)
- A handful of dried shiitake mushrooms (approx. 10g)
- 1/2 stalk green onion
- 2 Korean green chilies
- 3 pieces dried kelp (4x4cm size)
- 1 cup water (200ml)
Seasoning (Tablespoon Measurement)- 3 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Gochujang (red chili paste)
- 0.5 Tbsp Sugar
- 1 Tbsp minced garlic
- 1-2 Tbsp perilla seed powder
- 1 can tuna (150g), drained
- 1/3 zucchini
- 1/2 onion (approx. 100g)
- A handful of dried shiitake mushrooms (approx. 10g)
- 1/2 stalk green onion
- 2 Korean green chilies
- 3 pieces dried kelp (4x4cm size)
- 1 cup water (200ml)
Seasoning (Tablespoon Measurement)- 3 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Gochujang (red chili paste)
- 0.5 Tbsp Sugar
- 1 Tbsp minced garlic
- 1-2 Tbsp perilla seed powder
Cooking Instructions
Step 1
First, we’ll prepare the dried shiitake mushrooms. Rinse them clean, place them in a zip-top bag or airtight container, and add 150ml of lukewarm water. Seal the bag or container tightly and let the mushrooms soak for about 10 minutes until they become soft. We’ll use the soaking water later for our broth.
Step 2
While the shiitake mushrooms are soaking, let’s prepare the vegetables for the stew. Finely mince half an onion using a food processor or knife. Mincing it finely will ensure the seasoning mixes smoothly without clumping.
Step 3
Finely dice 1/3 of a zucchini. It’s best to remove the seedy core if it’s present. Cutting them into small, uniform pieces will help them integrate well with the other ingredients.
Step 4
Finely chop half a green onion stalk. You can use both the white and green parts, or adjust the quantity to your preference.
Step 5
Finely chop two Korean green chilies to add a touch of spiciness. Feel free to add more if you enjoy a spicier taste, or omit them if you prefer less heat or are cooking for children.
Step 6
Now, we’ll use the shiitake mushroom soaking water. After removing the rehydrated mushrooms, strain the soaking liquid through a sieve to get a clear broth. Set this broth aside; it will add a deep flavor to the doenjang stew.
Step 7
Squeeze out any excess water from the rehydrated shiitake mushrooms, remove the tough stems, and chop them finely, similar to the size of the other diced vegetables. This ensures a pleasant texture in the stew.
Step 8
Prepare a deep pot or earthenware pot. Add 3 tablespoons of doenjang, 1 tablespoon of gochujang, and 0.5 tablespoon of sugar. Add the 3 pieces of dried kelp, the reserved shiitake mushroom broth, and 1 cup (200ml) of water.
Step 9
Place the pot over high heat. Once it begins to boil, remove and discard the kelp. Boiling kelp for too long can result in a bitter taste, so be mindful of this.
Step 10
Reduce the heat to medium, add the diced onion, zucchini, and rehydrated shiitake mushrooms. Cover the pot and simmer for about 10 minutes. This allows the vegetables to soften and the flavors to meld into a richer stew.
Step 11
Once the vegetables are tender, add the drained tuna (150g can) and stir well. Draining the tuna thoroughly will result in a cleaner, more savory stew.
Step 12
Finally, add the chopped green onion, Korean green chilies, 1 tablespoon of minced garlic, and 1-2 tablespoons of perilla seed powder for a nutty aroma. Simmer briefly until everything is well combined – your delicious tuna doenjang stew is ready! Adjust the amount of perilla seed powder to your liking.
Step 13
Taste the stew and adjust seasoning if needed by adding more doenjang. If the stew is too thin for your preference, you can simmer it uncovered over low heat until it reaches your desired consistency. It will be even more concentrated and delicious!
Step 14
Now, let’s prepare the tender squash leaf wraps! Grasp the tough stem of the squash leaf, snap it off, and then gently pull it down the leaf to remove the coarse fibers.
Step 15
After removing the fibers, wash the squash leaves thoroughly under running water two to three times. Be gentle to avoid bruising the delicate leaves.
Step 16
Lightly shake off excess water from the washed leaves and arrange them neatly on a microwave-safe plate. To ensure they steam well, sprinkle about one shot glass of water (approx. 30-40ml) over the leaves.
Step 17
Cover the plate tightly with plastic wrap, then poke two or three holes in the wrap with a fork to allow steam to escape. Microwave on high for about 3 minutes (using a 700W microwave).
Step 18
After 3 minutes, check the squash leaves. If they still feel firm, microwave for an additional 30 seconds at a time until they reach your desired tenderness. They are perfectly steamed when they become soft and pliable.
Step 19
Voilà! Tender squash leaf wraps, steamed perfectly in minutes without a steamer or stove. So convenient, isn’t it?
Step 20
With these squash leaf wraps and the flavorful tuna doenjang stew, you can create a simple yet incredibly satisfying and healthy meal without needing numerous side dishes. It’s perfect for when you crave something light and nourishing!
Step 21
Enjoy your meal! Spoon some of the seasoned tuna stew over warm rice and wrap it all up in a tender squash leaf. You’ll be able to enjoy a healthy and delicious meal at home. Bon appétit!
