Main ingredients 🥩
tuna canpotatooniontofugreen oniongreen chili pepper
Solo Cooking God Tuna Gochujang Jjigae
Fry gochujang in oil to develop a deep, savory flavor, then simmer with large chunks of potato and tuna can for a spicy, bold stew perfect as a soju accompaniment or hearty soup.
🙋 Recommended for
- ⭐ Those who love thick, spicy gochujang stew with a bold broth and want to enjoy it with a bowl of hot rice or paired with a glass of soju.
- ⭐ Home cooks seeking to create a restaurant-quality gochujang jjigae using only a tuna can, potato, and basic vegetables—without meat.
Ingredients needed 🛒2 servings
- tuna can 1 can
- potato 1 piece
- onion 1 handful
- tofu 1/2 block
- green onion 1 handful
- green chili pepper 1 piece
- vegetable oil 2~3 tablespoons
- gochujang 1 tablespoon
- water 2 cups
- oyster sauce 1 tablespoon
- minced garlic 1 tablespoon
Recipe 🍳
- Heat 2~3 tablespoons of vegetable oil in a pot or pan, then add 1 tablespoon of gochujang and gently fry it like deep-frying to bring out the aroma.
- Once the gochujang is lightly toasted and fragrant, add chopped potatoes and toss them lightly to coat evenly with the gochujang mixture.
- Pour in 2 cups of water (based on standard paper cup measure), then add 1 tablespoon of oyster sauce and 1 tablespoon of minced garlic to enhance the umami. Stir well to dissolve any clumps of gochujang.
- When the broth begins to boil vigorously, add the prepared onion, half a block of tofu, green onion, and green chili pepper one after another.
- Pour in the entire tuna can, including the oil, and simmer gently until the potatoes are fully tender and soft.
- Fry 1 tablespoon of gochujang in vegetable oil until fragrant, then add potatoes and lightly toss to coat.
- Add 2 cups of water, oyster sauce, and minced garlic; once boiling, add onion, tofu, green onion, and green chili pepper.
- Add the whole tuna can and simmer until the potatoes are soft and fully cooked.
Cooking tips 💡
- Avoid stirring the stew too vigorously with a spoon when cooking the tuna, as this may break up the flesh and make the broth cloudy and messy—let it simmer undisturbed for a cleaner result.
- If oyster sauce is unavailable, substitute with 1 tablespoon of dried anchovy sauce in equal amount for a similarly rich and refreshing depth of flavor.
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