Jin Seo-yeon’s Savory Tuna Tofu Ssamjang
Perfect for Dieting! Chef Jin Seo-yeon’s Tuna Tofu Ssamjang Recipe
This Tuna Tofu Ssamjang, inspired by Chef Jin Seo-yeon from ‘Pyeonstaurant’, is a fantastic healthy option for dieting. It’s also incredibly versatile, tasting delicious when served with ssam (lettuce wraps) or used in fried rice. Making it is so simple, you can whip it up in a flash!
Main Ingredients
- 2 blocks of Tofu
- 2 cans of Low-fat Tuna
- 1/2 Onion
Cooking Instructions
Step 1
First, it’s crucial to remove as much water from the tofu as possible. Take 1 block of tofu (or half the recipe’s amount) and wrap it in paper towels or place it in a sieve to drain the moisture. Then, place the tofu in a dry pan over medium-low heat and stir-fry to evaporate the remaining water. This step greatly improves the ssamjang’s texture.
Step 2
To ensure a clean flavor without any fishiness, drain the oil completely from the tuna cans. While draining through a sieve is standard, I like to rinse the tuna briefly in hot water for a fresher taste. Use a spoon to press down firmly on the tuna, squeezing out as much liquid as possible.
Step 3
Once the tofu is dry and sautéed, transfer it to a large bowl. Add the prepared tuna and finely chopped onion. If you’re using frozen onions, you can add them directly without thawing. Mix everything together using a spatula, mashing the ingredients as you go. Stir-fry for about 2-3 minutes until all ingredients are well combined.
Step 4
Now it’s time to add the seasoning ingredients to create the ssamjang’s flavor. The original recipe uses low-sugar gochujang, but I opted for a mix of regular gochujang and homemade soybean paste (doenjang) in a 1:1 ratio for added savory depth. (Alternatively, you can use just 2 Tbsp of low-sugar gochujang.) For sweetness, add 1 Tbsp of allulose or 1/2 Tbsp of sugar. If the flavor seems a bit bland, add a tiny bit of tuna extract or soy sauce for extra umami, and finally, adjust the saltiness to your preference.
Step 5
After stir-frying until all ingredients and seasonings are well incorporated, drizzle in 2 Tbsp of perilla seed oil. The nutty aroma of the perilla oil will enhance the ssamjang’s overall flavor. (If you don’t have perilla oil, sesame oil works too.) Turn off the heat and sprinkle with toasted sesame seeds for a visually appealing finish. (This recipe is a variation of Chef Jin Seo-yeon’s recipe, adjusted to my personal taste.)
Step 6
Voila! Your delicious Tuna Tofu Ssamjang is ready. The savory notes from the soybean paste, combined with the mildness of tuna and tofu, create a rich, salty, and deeply satisfying flavor. While it might differ slightly from the original recipe, I’ve adjusted it to my liking, and it’s incredibly tasty!
Step 7
It’s absolutely delightful when wrapped generously with fresh lettuce and other ssam vegetables. It also makes a wonderful topping for rice on its own. Furthermore, this ssamjang is fantastic for making fried rice. When stir-frying leftover vegetables for fried rice, adding a tablespoon or two of this Tuna Tofu Ssamjang will result in a wonderfully savory and satisfying dish.
Step 8
How about making this healthy and delicious Tofu Tuna Ssamjang? I’ve created this version by referencing Chef Jin Seo-yeon’s recipe from ‘Pyeonstaurant’ and adapting it to my taste. Enjoy making and savoring this wonderful dish!
