Modu Recipes

Striker Chef's Tuna Gangdoenjang

A rice-thief Tuna Gangdoenjang, simmered until thick with the savory flavor of tuna packed in oil and the texture of vegetables.

🙋 Recommended for

  • ⭐ Those looking for a delicious ssamjang to enjoy with lettuce or cabbage wraps when they have no appetite.
  • ⭐ Those who want to make a wonderful meal using leftover canned tuna and assorted vegetables at home.
  • ⭐ Those who want to taste a dish with a richer, more savory, and umami flavor than regular gangdoenjang, thanks to the addition of tuna.

Ingredients needed 🛒2 servings

  • 1 can canned tuna
  • 1/2 zucchini
  • 1/2 onion
  • 1/2 green onion stalk
  • 2 Cheongyang chili peppers
  • 3 cloves garlic
  • 3 tbsp perilla oil
  • 4 tbsp doenjang
  • 2 tbsp gochujang
  • 1 tbsp red pepper flakes
  • 2/3 cup water (paper cup)
  • Pinch of sugar

Recipe 🍳

  1. Dice the zucchini, onion, and green onion into bite-sized pieces, and finely chop the Cheongyang chili peppers. It's best not to mince the zucchini too finely to maintain its texture.
  2. Generously coat a pan with perilla oil, add minced garlic, and stir-fry over medium heat until golden brown and fragrant.
  3. Once the garlic is fragrant, add the diced onion, green onion, and zucchini. Stir-fry thoroughly until the vegetables soften and their moisture evaporates.
  4. Add 4 tbsp doenjang, 2 tbsp gochujang, and 1 tbsp red pepper flakes to the stir-fried vegetables. Stir-fry together until the vegetables and seasonings are well combined.
  5. Once the seasonings are evenly stir-fried, pour in 2/3 cup of water (using a paper cup) and wait until it begins to simmer thickly.
  6. Add the canned tuna directly with its oil, without draining, and let it simmer until the savory flavor of the tuna infuses into the thick sauce.
  7. Add a pinch of sugar to balance the astringent and salty flavors of the doenjang, then add the chopped Cheongyang chili peppers and simmer for a little longer to finish.
  1. Dice vegetables for texture and stir-fry garlic in perilla oil in a pan until fragrant.
  2. Stir-fry onion, green onion, and zucchini, then add doenjang, gochujang, red pepper flakes, and water to simmer.
  3. Add tuna with its oil, simmer until reduced, then finish with sugar and Cheongyang chili peppers.

Cooking tips 💡

  • Zucchini becomes mushy when cooked, so it's better to cut it into larger, square pieces for a chewier texture.
  • Use more of the white parts of the green onion than the green parts for a cleaner, less messy taste.
  • The oil in canned tuna contains its umami flavor, so don't discard it; adding it directly will result in a deeper flavor.

Shop ingredients on Coupang(Ad)

Canned tunaZucchiniOnionGreen onionCheongyang chili pepperDoenjangGochujang
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