Korean Tuna Stew
A quick weeknight stew built around a single can of tuna. The tuna's oil and flaked meat dissolve into the broth along with gochugaru and soup soy sauce, creating a brothy base that is both spicy and full of umami. Zucchini and onion contribute natural sweetness, tofu softens into the stock, and a cheongyang chili brings an extra kick of heat.
Adjust Servings
Instructions
- 1
Cut tofu and zucchini into bite-size pieces, thickly slice onion.
- 2
Add canned tuna (including oil) and 500ml water to a pot and bring to a boil.
- 3
Add 1 tbsp gochugaru, 1 tbsp soup soy sauce, 1 tsp garlic, and onion.
- 4
Add tofu and zucchini, simmer on medium heat for 7 minutes.
- 5
Add green onion and chili pepper, cook 2 more minutes to finish.
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