Peel the potato and slice it into long strips about 0.5cm thick; dice the onion; cut the zucchini into pieces similar in size to the potato.
Chop the green chili peppers finely and slice the green onion diagonally.
Drain some of the oil from the tuna can to reduce greasiness if you prefer a cleaner taste.
Place 800ml of water and 1 dried anchovy stock packet into a pot and turn on the heat.
Add 3 tablespoons of gochujang, 1 tablespoon of doenjang, 3 tablespoons of tuna liquid, 1 tablespoon of minced garlic, and 1 tablespoon of ground red pepper, and mix well to blend the seasonings.
Add the sliced potatoes, zucchini, and onions to the broth and simmer together.
Once the broth begins to bubble vigorously, remove the stock packet and add the drained tuna directly.
Reduce the heat to medium and cover the pot, then simmer for 7 minutes.
Uncover the pot, add the chopped green chili peppers and green onions, and cook for an additional 1 minute to finish.
Remove oil from the tuna can and prepare vegetables.
In a pot, combine water, stock packet, and seasonings; bring to a boil, then add hard vegetables first and simmer.
Once boiling, remove the stock packet, add tuna, and simmer over medium heat for 7 minutes. Add green onion and chili peppers, then cook for 1 more minute.
Cooking tips 💡
For a cleaner flavor, drain some oil from the tuna can; for a richer, more savory taste, use it as-is.
Simmer gochujang jjigae over medium heat so starch from the potatoes releases, thickening and enriching the broth.
Adding green chili peppers and green onion at the end and briefly cooking them preserves their fresh, crisp spiciness.
Ttukdak Hyung's "Daebakjip" Gochujang Stew
A super simple "Daebakjip" style gochujang stew made by stir-frying pork and gochujang in oil for a deep and rich broth.