Finely chop half an onion and the white part of the green onion.
Strain the tuna can through a sieve, pressing down firmly with a spoon to remove as much oil as possible.
In a dry non-stick pan, add the chopped onion, green onion, minced garlic, drained tuna, and 2 tablespoons of mirin. Start sautéing over medium heat.
When the green onion and onion begin to wilt and the onion becomes translucent, add 1 tablespoon of soy sauce and 3 pinches of black pepper to enhance aroma. Continue cooking for another 2 minutes.
Turn off the heat briefly, then add 500g of store-bought gochujang, 1 tablespoon of sugar, and 4 tablespoons of corn syrup. Mix thoroughly until well combined.
Turn the heat back on and cook over medium heat for about 3 minutes, stirring continuously to prevent burning, allowing the raw gochujang flavor to mellow and the umami to deepen.
Turn off the heat, crush the sesame seeds into a fine powder (about 2 tablespoons), and mix it in. Stir well and let cool completely before serving.
Chop onion and green onion, and drain all oil from the tuna can.
Sauté chopped vegetables, tuna, and mirin in a pan, then add soy sauce and pepper for flavor.
Reduce heat, add gochujang, sugar, and corn syrup, and stir-fry for 3 more minutes. Mix in sesame seed powder and finish.
Cooking tips 💡
Removing all the tuna oil ensures the dish doesn’t become overly fishy and allows the clean, savory taste of the gochujang to shine.
Avoid adding sesame oil, as it shortens shelf life and causes the aroma to fade quickly; instead, use crushed sesame seeds for a richer, longer-lasting flavor.
Once cooled completely, store the finished stir-fried gochujang in the refrigerator—its flavor will remain stable for up to one month.
Lim Sung-geun's Super Simple Stir-Fried Gochujang
A versatile stir-fried gochujang that’s ready in just 5 minutes using store-bought galbi, no meat marinade needed.