This Man's Cook Tuna Jjagglie

• 2 cans tuna
• 150g fresh kimchi
• 1 large potato
• 1/2 onion
• 1/2 zucchini
• 1/2 green onion
• 3 green chili peppers
• 1 handful enoki mushroom
• 2 tablespoons gochujang
• 2 tablespoons red pepper powder
• 4 tablespoons soy sauce
• 1 tablespoon doenjang
• 1 tablespoon minced garlic
• 4 cups water (800ml)
• 3 pinches pepper

Recipe 🍳

Cooking tips 💡

• The oil from the tuna can is essential for umami—never discard it; always use it to sauté the kimchi and seasonings.
• Adding 1 tablespoon of doenjang helps balance the richness of gochujang, resulting in a deeper, cleaner broth.
• To achieve the authentic texture of jjagglie, cover the pot and simmer for at least 15 minutes so the vegetables and potatoes blend into a thick, creamy broth.