This Man's Cook Tuna and Zucchini Jjigae
A hearty jjigae made by sautéing tuna canned in oil with gochujang and doenjang to eliminate fishy odor, then simmering with generous amounts of zucchini and potatoes for a thick, savory broth that pairs perfectly with rice.
Ingredients needed 2 servings
Recipe
Cooking tips
- Sautéing the tuna with the oil and seasoning paste is the key step to completely eliminating the fishy smell and raw taste of the paste.
- Cooking with the lid off allows moisture to evaporate, resulting in a thicker, more concentrated broth and better flavor development in each ingredient.
- Adding tuna liquid enhances the umami depth, giving a restaurant-quality taste without relying on artificial seasonings.
Recommended for
- Those who want to use up leftover canned tuna and random vegetables at home in a delicious way.
- People who want to enjoy a full bowl of rice simply by mixing it with this one hearty stew.
- Fans of bold, salty-sweet stews with a satisfyingly rich flavor.
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