Modu Recipes

Solo Cooking God's Tuna Gang-doenjang-jjigae

A rice-stealing gang-doenjang-jjigae that skips the fuss of stir-frying by combining vegetables and seasonings in an earthenware pot, simmering, then finishing with a can of tuna and perilla oil for extra richness.

🙋 Recommended for

  • ⭐ Those looking for a stew side dish that can be gently mixed into a bowl of hot white rice.
  • ⭐ Those who want to deliciously use up the odds and ends of vegetables lingering in the fridge.
  • ⭐ Those who want deep, traditional jang (fermented paste) flavor with minimal cooking time and effort.

Ingredients needed 🛒2 servings

  • 1 can canned tuna
  • 1/2 onion
  • 1/2 stalk green onion
  • 1 cheongyang chili pepper
  • 2 cups water
  • 2 tbsp doenjang
  • 1/2 tbsp gochujang
  • 1 tbsp minced garlic
  • 1/2 tbsp sugar
  • 1/4 tbsp beef dashida
  • 1 tbsp perilla oil

Recipe 🍳

  1. Finely chop leftover vegetables from the fridge, such as onion, green onion, and cheongyang chili pepper, into bite-sized pieces.
  2. Place all the chopped vegetables into a ttukbaegi.
  3. Pour 2 cups of water generously into the pot.
  4. Add 2 generous tablespoons of doenjang, 1/2 tablespoon gochujang, 1 tablespoon minced garlic, 1/2 tablespoon sugar, and 1/4 tablespoon beef dashida in that order.
  5. Mix well so the seasonings dissolve into the vegetables and broth without clumping.
  6. Turn on the heat and let it bubble until the liquid reduces slightly and the vegetables are fully cooked.
  7. When the broth has reduced to a moist, thick gang-doenjang consistency, add the entire can of tuna, including the oil.
  8. Finally, drizzle in 1 tablespoon of perilla oil and give it one brief boil to finish.
  1. Place finely chopped vegetables and 2 cups of water into a ttukbaegi.
  2. Dissolve doenjang, gochujang, minced garlic, sugar, and dashida and simmer until the liquid is nearly gone.
  3. Stir in the whole can of tuna (oil included) and perilla oil, then give it a quick boil.

Cooking tips 💡

  • Adding tuna at the beginning can cause it to break apart and develop a fishy taste, so always add it in the final cooking stage.
  • Do not discard the oil from the tuna can—using it whole infuses the stew with deep flavor and a rich, unctuous nuttiness.
  • There is no need to sauté or stir-fry ingredients in oil separately; simply simmer everything with the seasoning paste, making this dish easy even for beginners.

Shop ingredients on Coupang(Ad)

canned tunaoniongreen onioncheongyang chili pepperdoenjang (soybean paste)gochujang (red chili paste)minced garlicbeef dashidaperilla oil
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