Spicy and Deep Flavored Tuna Stew: The Golden Recipe
A Rice-Thief Tuna Stew: How to Make Gochujang Tuna Stew
Introducing a golden recipe for a delicious tuna stew that will make you want to eat an extra bowl of rice! This recipe uses canned tuna, Spam, dumplings, and an egg for a hearty and flavorful experience. The gochujang and gochugaru (red chili powder) provide a spicy kick, while soy sauce and sugar enhance the savory notes, creating an irresistible stew. Detailed steps and tips are included to ensure even beginners can succeed.
Main Ingredients- 1 can (150g) Spicy Canned Tuna
- 7-8 ‘Gohyang’ Dumplings
- 100g Spam (or 100g Fish Cake)
- 1 Egg
- 300cc Water
- 1 Cheongyang Pepper (optional, to taste)
Seasoning Ingredients- 1/2 Tbsp Gochugaru (Korean chili powder, approx. 3-4g, medium grind recommended)
- 1/2 Tbsp Sugar (approx. 5g)
- 2/3 Tbsp Minced Garlic (approx. 15g)
- 2/3 Tbsp Gochujang (Korean chili paste, approx. 20g, leveled off)
- 1/3 Tbsp Soy Sauce (approx. 4-5g)
- 1-2 Pinches Black Pepper
- 1/2 Tbsp Gochugaru (Korean chili powder, approx. 3-4g, medium grind recommended)
- 1/2 Tbsp Sugar (approx. 5g)
- 2/3 Tbsp Minced Garlic (approx. 15g)
- 2/3 Tbsp Gochujang (Korean chili paste, approx. 20g, leveled off)
- 1/3 Tbsp Soy Sauce (approx. 4-5g)
- 1-2 Pinches Black Pepper
Cooking Instructions
Step 1
First, prepare 1 can (150g) of spicy canned tuna, which is the main ingredient. If you prefer a spicier taste, use spicy tuna. If you prefer a more standard tuna flavor, drain about half of the oil and use regular canned tuna. Any brand of tuna is acceptable.
Step 2
Next, prepare 100g of Spam. You can substitute Spam with 100g of fish cake, or for a richer texture, use a combination of 50g Spam and 50g fish cake.
Step 3
Get a pot or pan that’s not too wide. Arrange the ‘Gohyang’ dumplings around the sides of the pot. Add the Spam (or fish cake), cut into bite-sized pieces. Don’t worry too much about arranging them perfectly; a more natural placement is fine.
Step 4
Once the stew starts to simmer, carefully crack 1 egg into the center. As the egg cooks, gently stir it with chopsticks or a spoon to break it up. The soft egg will blend beautifully with the broth, making the stew even more delicious. You can omit the egg if you prefer.
Step 5
Now, add the prepared canned tuna to the pot. If you are using regular canned tuna, drain about half of the oil before adding it to prevent the stew from becoming too greasy.
Step 6
Add all the seasoning ingredients to the pot. For the gochugaru (Korean chili powder), using a medium grind rather than a coarse one will result in a clearer broth.
Step 7
For the gochujang (Korean chili paste), scoop it with a leveled spoon to get about 2/3 of a tablespoon. Be careful not to add too much, as it can make the stew overly salty. Remember to add the sugar, minced garlic, soy sauce, and black pepper as well.
Step 8
You can easily measure the water using the empty 150g tuna can. Filling the can up to the cut line will give you approximately 150cc of water. Pour this into the pot. Add another 150cc of water (measured separately or using the can again) for a total of 300cc.
Step 9
Bring the stew to a boil over high heat. Once it starts boiling vigorously, reduce the heat to medium-low and simmer for about 5-6 minutes. If you added an egg, stir occasionally to prevent it from sticking to the bottom of the pot.
Step 10
Finally, add 1 chopped Cheongyang pepper for an extra spicy kick, if desired. You can add more if you like it very spicy. Just before turning off the heat, sprinkle in 1-2 pinches of black pepper to enhance the aroma. Enjoy this tuna stew with a bowl of hot rice! The rich, spicy broth combined with the generous ingredients creates a truly exceptional flavor!
