Spicy Gochujang Potato Stew
Perfect for Rainy Days! Spicy Gochujang Potato Stew Recipe with Tuna
On a drizzly day, when you’re feeling a bit down, a warm, spicy, and hearty stew is just what you need. If you’re not in the mood to go to the grocery store and want to make something delicious with ingredients you already have, why not try this Gochujang Potato Stew with tuna? The soft, fluffy potatoes will melt into the broth, creating a thick and rich stew that’s perfect for mixing with rice. This stew cleanses your palate and is both healthy and delicious. Let’s get started with this Gochujang Stew recipe!
Main Ingredients- 2 Potatoes
- 1 Onion
- 1/4 Zucchini
- 1/2 Green Onion
- 1 small can Tuna (drained)
- 1 Anchovy stock cube (or 500ml anchovy-kelp broth)
Seasoning- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 2 Tbsp Soy Sauce for soup (adjust to taste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 2 Tbsp Soy Sauce for soup (adjust to taste)
Cooking Instructions
Step 1
Drain the oil from the canned tuna using a sieve. Set the drained tuna oil aside; you’ll be using this later for added flavor.
Step 2
This is the tuna oil we’ll use for our stew. Instead of using olive oil, this tuna oil will impart a deeper, richer flavor.
Step 3
Prepare two potatoes. This is a good amount for a family of four for one meal. Since new potatoes are soft and mash easily, cut them into larger chunks. This way, they’ll hold their shape a bit while cooking but will still become wonderfully tender.
Step 4
If you like plenty of ingredients in your stew, cut the vegetables into larger pieces too. Dice the zucchini and onion into generous cubes. Slice the green onion diagonally into bite-sized pieces.
Step 5
Heat the tuna oil in a pot over low heat. Add the gochugaru (chili flakes) and gochujang (chili paste) and stir-fry until fragrant. Be careful not to burn the chili flakes, as this will create a delicious chili oil base for the stew.
Step 6
Once the chili paste and flakes are bubbling and fragrant, add the cut potatoes. Sauté them for a short while until the outer surface of the potatoes becomes slightly translucent. This step helps the potatoes absorb the flavors of the seasoning.
Step 7
Pour in about 500ml of water and bring it to a boil. Once boiling, add the anchovy stock cube. If you don’t have stock cubes, you can use pre-made anchovy-kelp broth or plain water. (If using plain water, adding a small piece of dried kelp for a few minutes can enhance the broth’s flavor before removing it.)
Step 8
Add the minced garlic and cover the pot. Let it simmer for about 5 minutes. After 5 minutes, add the drained tuna and the diced zucchini and onion.
Step 9
Once the stew starts boiling again, add the soy sauce for soup to season. (You can also adjust the seasoning with salt or fish sauce to your preference.) Cover the pot and let it simmer until the potatoes are tender and fluffy. Once the potatoes are cooked, the other vegetables will be tender too.
Step 10
Finally, add a pinch of black pepper and the diagonally sliced green onions. Let it boil gently for another moment before turning off the heat. Your delicious and spicy Gochujang Potato Stew is ready!
