Modu Recipes

Striker Chef's Tuna Gochujang Stew

A deep-flavored tuna gochujang stew with a golden 3:1 ratio of gochujang to doenjang, enriched with the savory flavor of tuna oil and the thickness of potatoes.

🙋 Recommended for

  • ⭐ Those who want to create a deep and rich broth flavor with simple ingredients.
  • ⭐ Those who want to deliciously use leftover canned tuna and scraps of vegetables at home.
  • ⭐ Those looking for a spicy and addictive stew recipe that goes well with rice.

Ingredients needed 🛒2 servings

  • 700ml Water
  • 1 Anchovy Stock Pack
  • 1 can Canned Tuna
  • 1 Potato
  • 1/2 Zucchini
  • 1/2 Onion
  • 1 Green Onion
  • 1 Cheongyang Pepper
  • 1 Red Pepper
  • 1 handful Oyster Mushrooms
  • 3 tbsp Gochujang
  • 1 tbsp Doenjang
  • 1/2 tbsp Gochugaru
  • A little Sugar
  • 1 tbsp Minced Garlic
  • 1/2 tbsp Soup Soy Sauce (for seasoning)

Recipe 🍳

  1. In a pot, add 700ml of water and the anchovy stock pack, then boil over high heat for about 10 minutes to make the broth.
  2. While the broth is brewing, slice the potato, zucchini, and onion to the thickness of a pinky finger. Slice the green onion and peppers diagonally. Trim and tear the oyster mushrooms.
  3. Once the broth is ready, remove the stock pack. Add the potatoes first, as they are the densest and take the longest to cook.
  4. Dissolve 3 tbsp of gochujang and 1 tbsp of doenjang into the broth in a 3:1 ratio, then boil until the potatoes are about half cooked.
  5. When the stew comes to a boil, add 1/2 tbsp of gochugaru and a little sugar to balance the spiciness and enhance the umami.
  6. Once the potatoes are somewhat cooked, add all the remaining vegetables such as zucchini, onion, green onion, mushrooms, and peppers, and boil.
  7. When the vegetables are cooked, add the tuna from the canned tuna, along with all the oil, to the stew to add flavor to the broth.
  8. Finally, add 1 tbsp of minced garlic to enhance the refreshing taste. Taste and if it's bland, add 1/2 tbsp of soup soy sauce and boil for another moment to complete.
  1. Make broth with anchovy stock pack and prepare potatoes and various vegetables by cutting them into appropriate sizes.
  2. Dissolve gochujang and doenjang in a 3:1 ratio in the broth, then add potatoes, gochugaru, sugar, and remaining vegetables to boil.
  3. When vegetables are cooked, add tuna and minced garlic, boil, and adjust seasoning with soup soy sauce to finish.

Cooking tips 💡

  • Adding a small amount of doenjang (in a 3:1 ratio with gochujang) to gochujang stew eliminates the heavy taste of gochujang and provides a deep umami flavor.
  • Cutting potatoes thickly allows their starch to dissolve slightly, thickening the stew and helping the seasoning penetrate the vegetables well.
  • Adding minced garlic in the final cooking stage preserves its aroma and maximizes the stew's clean and refreshing taste.
  • Tuna oil contains the flavor and aroma of tuna, so don't discard it; adding it to the stew acts as a seasoning oil, enhancing the savory umami.

Shop ingredients on Coupang(Ad)

Canned TunaPotatoZucchiniOnionGreen OnionCheongyang PepperOyster MushroomGochujangDoenjangGochugaruSugarGarlicSoup Soy Sauce
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