Korean Tuna Stew
Quick answer
A weeknight stew built from a single can of tuna.
What makes this special
- Chamchi jjigae relies on canned tuna oil to generate an instant savory base, enriching the spicy broth with concentrated umami without extra stock.
- Canned tuna oil kept in the pot builds umami broth without any added stock
- Gochugaru and soy sauce lift the canned fat and tuna's salt into sharp heat
Key ingredients
Core cooking flow
- 1 Cut half a block of tofu and half a zucchini into 1.5 cm bite-sized pieces.
- 2 Put the entire can of tuna, including the oil, into a pot and pour in 500 ml of water.
- 3 Once it boils, add 1 tablespoon gochugaru, 1 tablespoon soup soy sauce, and 1 teaspoon minced garlic.
A weeknight stew built from a single can of tuna. The canned oil and flaked meat break into the water with gochugaru and soup soy sauce, building a sharp, savory broth without stock. Zucchini and onion add natural sweetness, tofu provides a soft counterweight, and a cheongyang chili pushes the heat up a notch. No extra broth needed - the fat from the can does the work.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut half a block of tofu and half a zucchini into 1.5 cm bite-sized pieces.
Slice half an onion into thick 0.5 cm strips, then cut the green onion and cheongyang chili on a diagonal.
- 2Control
Put the entire can of tuna, including the oil, into a pot and pour in 500 ml of water.
Bring it to a strong boil over high heat for about 3 minutes, until the tuna oil spreads through the broth.
- 3Season
Once it boils, add 1 tablespoon gochugaru, 1 tablespoon soup soy sauce, and 1 teaspoon minced garlic.
Stir for about 1 minute, scraping the bottom, so the seasoning dissolves and the broth turns evenly red.
- 4Control
Add the sliced onion and lower the heat to medium-high.
Simmer for about 3 minutes, until the onion looks slightly translucent and begins releasing sweetness, which softens the sharp edge of the chili broth.
- 5Control
Slide in the tofu and zucchini, then simmer over medium heat for 7 minutes.
Stir only in broad, gentle motions so the tofu does not break, and cook until the zucchini edges turn translucent.
- 6Finish
Add the green onion and cheongyang chili, then boil for 2 more minutes.
Taste the broth, reduce it briefly if it feels weak, and serve hot while the green onion still smells fresh.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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