Solo Cooking God Tuna Fish Soup Noodles

Name: Solo Cooking God Tuna Fish Soup Noodles
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: tuna can 1 can; green onion 1/2 stalk; water 2.5 cups; dried anchovy sauce 1 tablespoon; soybean paste 1/2 tablespoon; gochujang 1/2 tablespoon; minced garlic 1/2 tablespoon; beef bouillon 1/4 tablespoon; rice 1 bowl; thin noodles 1/2 serving; perilla leaves 5~6 pieces; perilla seed powder a little

Using tuna can with oil and flesh as a substitute for freshwater fish, stir-fried to create a spicy fish soup base, then simmered with thin noodles and rice to make a rich, hearty noodle dish

🙋 Recommended for

⭐ Those who want to enjoy the rich, thick broth of freshwater fish soup noodles at home without the hassle of preparing actual fish
⭐ People looking to use up leftover rice and slightly stale thin noodles to make a hearty, bold, satisfying meal

20 min Difficulty Normal Noodles & bunsik

Main ingredients 🥩

tuna cangreen onionthin noodlesperilla leavesperilla seed powder

Tags 🏷️

soup dish hangover remedy unique dish

Detailed recipeQuick recipe

Ingredients needed 🛒1 servings

tuna can 1 can
green onion 1/2 stalk
water 2.5 cups
dried anchovy sauce 1 tablespoon
soybean paste 1/2 tablespoon
gochujang 1/2 tablespoon
minced garlic 1/2 tablespoon
beef bouillon 1/4 tablespoon
rice 1 bowl
thin noodles 1/2 serving
perilla leaves 5~6 pieces
perilla seed powder a little

Recipe 🍳

Place all the oil and flesh from the tuna can into a clay pot, then add half a green onion cut into coarse pieces.
Gently heat the tuna oil, stirring carefully to avoid burning, allowing the distinctive aroma of fish stew to develop.
When the green onion has lost its freshness and the tuna's moisture has evaporated, leaving a dry texture, pour in 2.5 cups of water (measured by a disposable cup).
Add 1 tablespoon dried anchovy sauce, 1/2 tablespoon soybean paste, 1/2 tablespoon gochujang, 1/2 tablespoon minced garlic, and 1/4 tablespoon beef bouillon to season thoroughly.
Once the broth begins to boil, add 1 bowl of rice and 1/2 serving of thin noodles, stirring continuously to prevent sticking, and cook until the noodles are fully done.
As the noodles absorb the broth and the liquid thickens from the released starch, sprinkle torn perilla leaves and a pinch of perilla seed powder to finish.

In a clay pot, add the tuna can and green onion with oil, gently sautéing to bring out the fish stock-like aroma.
Add water and seasonings such as soybean paste, gochujang, anchovy sauce, bouillon, and minced garlic; simmer briefly.
Add rice and thin noodles, cook until thickened, then finish with perilla leaves and perilla seed powder.

Cooking tips 💡

The key step is thoroughly heating the tuna oil with the tuna and green onion—this process brings out the deep, savory umami and authentic fishy richness essential to the dish.
Since thin noodles and rice quickly absorb the broth, if it becomes too thick, gradually add more water while adjusting seasoning to maintain the right consistency.

Shop ingredients on Coupang(Ad)

tuna can green onion thin noodles perilla leaves perilla seed powder

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