Kim Dae-seok's Tuna and Potato Jjigae

• radish 1 piece (1.2kg)
• potato 1 piece
• canned tuna 2 cans
• onion half
• green onion 1 stalk
• green chili pepper to taste
• soy sauce 2 tablespoons
• maltose 1 tablespoon
• red pepper powder 3 tablespoons
• light soy sauce 1/3 cup (70ml)
• minced garlic 1 tablespoon
• mirin 2 tablespoons
• tomato spaghetti sauce 1 tablespoon
• water 800ml

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.