This Man's Cook Gochujang Tuna Soondubu Jjigae
A simple, bold, and spicy stew that explodes with rich umami by adding an entire can of gochujang tuna—including the oil—into plain soondubu to elevate its flavor.
Ingredients needed 2 servings
Recipe
Cooking tips
- The oil inside the gochujang tuna can is packed with rich seasoning—never discard it. Use every drop to enhance the dish’s depth of flavor.
- Sautéing the tuna and gochugaru in oil with the vegetables first helps eliminate the fishy smell of tuna and the raw taste of gochugaru completely.
- For balanced seasoning, mix regular soy sauce and fermented soy sauce in a 1:2 ratio—this combination elevates the umami richness of the broth.
Recommended for
- Those who find making homemade soondubu jjigae seasoning tedious or have repeatedly failed to get the right taste—this recipe is your ultimate cheat code.
- Home cooks looking to turn one can of stored gochujang tuna into a restaurant-quality, spicy, hearty stew in minutes.
- Students wanting a satisfying, filling meal with minimal ingredients and short prep time—maximum value, minimum effort.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
You might also like
- Ttukdak Hyung's Gochu Chamchi Sundubu Jjigae
- Solo Cooking God's Gochu Chamchi Sundubu Jjigae
- This Man's Cook Gochujang Tuna Soondubu
- Maeil Matna Tuna Sundubu Jjigae
- Solo Cooking God Tuna Soondubu Jjigae
- Aha Bujang's Gochujang Sundubu Jjigae
- Kim Ho-yoon's Kimchi Tuna Sundubu Yeol Ramyun
- Lee Hye-jung's Chadol Sundubu Jjigae
- Baek Jong-won's Sundubu Jjigae
- Aha Bujang's Egg Sundubu Jjigae
