Main ingredients 🥩
Tuna canGreen onionOnionPotatoChili oilGochujangKetchupOyster sauceSoy sauce
Park Eun-young Spicy Tuna Stir-Fry Sauce
A versatile high-protein sauce made by stir-frying canned tuna with finely chopped potatoes, gochujang, and ketchup—perfect as a topping for rice bowls or mixed into rice balls.
🙋 Recommended for
- ⭐ Those looking for a quick, high-protein meal, especially students living alone
- ⭐ People wanting to create a unique side dish or all-purpose sauce using leftover tuna cans
Ingredients needed 🛒2 servings
- Tuna can 1 can (including oil)
- Green onion 1/2 bunch
- Onion 1/4 small
- Potato 1/4 small
- Vegetable oil 1.5 tablespoons
- Chili oil 1.5 tablespoons
- Gochujang 1/2 tablespoon
- Ketchup 1/2 tablespoon
- Oyster sauce 1/2 tablespoon
- Sugar a pinch
- Soy sauce a pinch
Recipe 🍳
- Finely chop green onion, onion, and potato to a texture suitable for mixing into rice.
- Heat vegetable oil and chili oil in a pan in equal parts, then sauté the chopped onion and green onion until fragrant.
- Add the chopped potato once the onion turns slightly browned and develops sweetness and depth of flavor.
- When the potato is partially cooked, pour in all the oil from the tuna can.
- Add gochujang, ketchup, oyster sauce, sugar, and soy sauce, then stir-fry gently until the sauce thickens slightly.
- Serve the finished sauce over rice bowls and mix well, or combine with rice and sesame seeds to form rice balls.
- Finely chop green onion, onion, and potato.
- Sauté onion and green onion in a mix of chili oil and vegetable oil until browned, then add potato.
- Add the tuna can including oil, then season with gochujang, ketchup, oyster sauce, and other condiments.
- Stir-fry until the sauce reaches a desirable consistency, then serve with rice.
Cooking tips 💡
- Cook the onion until it turns a deep golden brown to develop rich, savory flavor throughout the sauce.
- Do not discard the oil from the tuna can—using it enhances the sauce’s umami and helps the mixture blend smoothly.
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