Spicy and Hearty Potato Tuna Stew
Quick and Flavorful Potato Tuna Stew Recipe Using Seasonal Potatoes
Discover a simple and quick recipe for Potato Tuna Stew, perfect for utilizing fresh, seasonal potatoes. This hearty stew combines tender potatoes with soft zucchini, savory mushrooms, and flavorful canned tuna, creating a satisfying meal with both taste and nutrition. The broth, infused with spicy chili powder, is sure to whet your appetite.
Main Ingredients- 2 medium potatoes
- 1 can (150g) tuna
- 1/3 zucchini
- 1 king oyster mushroom
- 1/4 onion
- 1 green chili pepper (or spicy pepper)
- 1 Tbsp perilla oil (or sesame oil)
- 4 cups (800ml) anchovy and kelp broth
Seasoning & Others- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1 Tbsp soup soy sauce
- 1 Tbsp cooking wine (mirin or similar)
- 1/2 Tbsp salt (or to taste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1 Tbsp soup soy sauce
- 1 Tbsp cooking wine (mirin or similar)
- 1/2 Tbsp salt (or to taste)
Cooking Instructions
Step 1
First, peel and thoroughly wash the potatoes. Cut them into approximately 2cm cubes. Slice the zucchini into half-moon shapes and thinly slice the onion. You can use any mushrooms you have on hand, but king oyster mushrooms add a nice chewy texture. Slice the mushrooms into bite-sized pieces.
Step 2
Drain the oil thoroughly from the canned tuna using a sieve. This step helps reduce the strong oily flavor, resulting in a cleaner taste. Slice the green onion and chili pepper diagonally. If you enjoy spicy food, use a Cheongyang chili pepper; otherwise, a regular green chili pepper is suitable, especially for family meals.
Step 3
Prepare a deep pot or earthenware pot. Heat 1 Tbsp of perilla oil over medium heat. Once the oil is warm, add the cubed potatoes and sauté for about 1 minute. Lightly sautéing the potatoes will enhance the stew’s savory depth and richness.
Step 4
After sautéing the potatoes, pour in 4 cups (800ml) of the prepared anchovy and kelp broth. Bring the broth to a rolling boil over high heat.
Step 5
Once the broth is boiling, reduce the heat to medium. Add all the seasoning ingredients: 2 Tbsp gochugaru, 1/2 Tbsp minced garlic, 1 Tbsp soup soy sauce, 1 Tbsp cooking wine, and 1/2 Tbsp salt. Stir well to dissolve the seasonings. Then, add the sliced zucchini, mushrooms, onion, and chili peppers. Let it simmer for a while until the vegetables are tender. (Tip: For a clean and refreshing taste, seasoning with only gochugaru, soup soy sauce, and salt is sufficient. If you prefer a richer, deeper flavor, consider adding about 1/2 Tbsp of doenjang (soybean paste) at this stage.)
Step 6
Finally, add the drained tuna and the diagonally sliced green onions to the stew. Simmer for about 1 more minute. Be careful not to overcook the tuna, as it can become dry and tough. Once the tuna is heated through and the green onions have released their aroma, turn off the heat and enjoy your delicious Potato Tuna Stew.
