This Man's Cook Tuna Stew

• potato 3 pieces
• radish 300g
• tuna can 1 can (200g)
• onion 0.5 piece
• green onion 1/3 bunch
• green chili pepper 4 pieces
• gochujang 2 tablespoons
• doenjang 0.3 tablespoon
• red pepper powder 2 tablespoons
• soy sauce 6 tablespoons
• sugar 0.5 tablespoon
• mirin 3 tablespoons
• minced garlic 1 tablespoon
• black pepper 4 pinches
• water 400ml

Recipe 🍳

Cooking tips 💡

• Use all the oil from the tuna can to achieve a natural, umami-rich flavor and keep the potatoes and radishes moist and tender.
• Adding a small amount of doenjang to the sauce helps mellow the sharpness and heaviness of gochujang, creating a deeper, more rounded base flavor.
• A thickness of about 1 cm is ideal for both potato and radish. Too thin, and they’ll break apart when scooping; too thick, and they’ll take longer to cook through.

Recommended for 🙋

• ⭐Those who want to create a unique and hearty side dish using canned tuna commonly kept at home.
• ⭐People who enjoy soft, fluffy potatoes and well-cooked radishes soaked in a rich, spicy-sweet soy-based sauce.