Kim Dae-seok's Tuna and Potato Jjigae
A special jjigae made by simmering tuna and potatoes that don't break apart in a rich, savory marinade flavored with tomato spaghetti sauce.
Ingredients needed 3 servings
Recipe
Cooking tips
- Soaking potatoes in soy sauce and maltose beforehand prevents them from breaking apart and gives them a chewy texture during cooking.
- Adding just 1 tablespoon of tomato spaghetti sauce brings a deep, natural umami flavor and a satisfyingly clingy taste without being artificial.
- Never add tuna at the beginning—its flesh will fall apart and make the broth cloudy. Always add it last with the vegetables.
Recommended for
- Those looking for a special, deeply savory twist on regular radish jjigae.
- People wanting to make a hearty, filling side dish using tuna and potatoes.
- Anyone curious about the technique for perfectly cooking radish and potatoes without them falling apart.
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