Modu Recipes

Seungwoo Dad's Rice Thief Tuna Ssamjang

A versatile tuna ssamjang made by stir-frying ssamjang and tuna in scallion and onion oil, savory and slightly spicy.

🙋 Recommended for

  • ⭐ Those who want to deliciously use up leftover scallions, onions, and ssamjang after a camping or BBQ party.
  • ⭐ Those who want a savory rice thief sauce that can finish a bowl of rice just by mixing it in, without any other side dishes.
  • ⭐ Those who want to make a savory and umami-packed ssamjang to accompany lettuce wraps or steamed cabbage wraps.

Ingredients needed 🛒4 servings

  • Green onion, green parts,适量
  • Onion 1/2
  • Cooking oil 2 tbsp
  • Ssamjang 3 tbsp
  • Sugar 1 tsp (or 1 tbsp to taste)
  • Tuna 1 small can
  • Gochugaru a little
  • Water 200ml (a little over 1 paper cup)

Recipe 🍳

  1. Finely chop the green parts of the scallions as thinly as possible, and finely dice half an onion.
  2. In a cold frying pan (not preheated), add 2 tablespoons of cooking oil, then add the chopped scallions and onion.
  3. Turn on the heat and stir-fry for 1-2 minutes, stirring so the vegetables don't burn, until fragrant scallion and onion oil is released.
  4. When the vegetables are slightly wilted, add 3 tablespoons of ssamjang and 1 teaspoon of sugar for sweetness, and stir-fry until evenly mixed.
  5. Once the seasoning is lightly browned without burning, add 200ml of water (about 1.5 paper cups), stir to dissolve, and bring to a boil.
  6. Add 1 small can of tuna (including the oil) to the pan.
  7. Break the tuna into small pieces with a spatula and stir, then simmer while stirring until the liquid reduces quickly.
  8. For a spicy kick and appetizing red color, add a little gochugaru, mix, and turn off the heat when the desired thick consistency is reached.
  1. In an unheated pan, add oil and stir-fry chopped scallions and onion to infuse the oil.
  2. Add ssamjang and sugar, stir-fry together, then add 200ml water and tuna with its oil, and bring to a boil.
  3. When the liquid thickens, add gochugaru and finish to a desirable consistency.

Cooking tips 💡

  • Using the green parts of scallions rather than the white stems gives more volume and a crunchy texture after simmering.
  • Start with the pan cold and not preheated to prevent the vegetables from burning and to extract a clean, fragrant oil.
  • Once cooled, store the finished tuna ssamjang in an airtight container in the refrigerator. It keeps well for 1 to 2 weeks as a handy side dish.

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Green onionsOnionCooking oilSsamjangSugarTunaGochugaru
Seungwoo Dad's Rice Thief Tuna Ssamjang | 모두의 레시피