Main ingredients 🥩
canned tunaradishdoenjangoyster sauceanchovy fish saucegarlicred pepper powdergreen oniononionsesame oil
Solo Cooking God Radish Tuna Stew
A budget-friendly side dish made by simmering coarse-cut tender radish with canned tuna in a savory, salty sauce based on doenjang and oyster sauce.
🙋 Recommended for
- ⭐ Those who want a spicy-sweet fish-style stew without the hassle of preparing fresh fish
- ⭐ People who enjoy mixing soft, well-cooked radish into their rice and stirring it thoroughly
- ⭐ Anyone looking to make a hearty main side dish using just canned tuna and one radish
Ingredients needed 🛒2 servings
- 1 can canned tuna
- 1/3 piece chopped radish (or potato)
- 1/2 green onion
- 1/2 onion
- 1 tablespoon doenjang
- 1 tablespoon oyster sauce
- 1 tablespoon squid brine
- 1 tablespoon sugar
- 1 tablespoon minced garlic
- 2 tablespoons red pepper powder
- 1 cup water
- a pinch of black pepper
- a pinch of sesame oil
- a pinch of toasted sesame seeds
Recipe 🍳
- Cut the radish into large, uneven pieces about the size of a mouthful.
- In a bowl, mix together 1 tablespoon doenjang, 1 tablespoon oyster sauce, 1 tablespoon squid brine, 1 tablespoon sugar, 1 tablespoon minced garlic, 2 tablespoons red pepper powder, and a pinch of black pepper. Add 1 cup of water and stir well to make the sauce.
- Evenly spread the chopped radish on the bottom of a stew pot.
- Place half of a sliced long green onion and half a chopped onion on top of the radish.
- Pour the prepared sauce evenly over the vegetables, making sure there are no dry spots.
- Cover the pot and simmer over medium-low heat for 10 minutes, until the radish is partially cooked.
- Uncover the pot, gently stir the vegetables and sauce, then add the entire can of tuna, including the oil.
- Cover again and simmer until the radish becomes soft enough to cut easily with a spoon. Finish by drizzling with sesame oil and sprinkling with toasted sesame seeds.
- Chop radish, onion, and green onion. Mix all seasoning ingredients with water to make the sauce.
- Place radish and vegetables in the pot, pour in the sauce, and bring to a boil over medium-low heat for 10 minutes.
- Add the tuna with its oil, then continue simmering until the radish is fully soft and tender. Drizzle with sesame oil at the end.
Cooking tips 💡
- Summer radishes have high moisture and a stronger bitterness, so they may not taste as rich when simmered—consider using potatoes instead during hot weather.
- If the broth reduces too much and risks burning, don’t panic—just add about half a cup of water to restore it.
- The oil inside the tuna can adds a rich, savory depth, so avoid squeezing out all the oil; use the whole contents for maximum flavor.
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