Before soup season is gone, we need to try as many delicious soups as possible. So today, I will share one of the simplest and quickest Korean stews that you can make using gochujang and tuna. This hot and spicy soup will make you warm and happy.
Yield: 2 Servings
Short Korean Lesson
- JotTa (좋다) = Like
- SilTa (싫다) = Dislike
- 2 Cups Water
- 2 Cups Potatoes
- 1 Cup Canned Tuna (6.4 oz)
- 1 Cup Onion
- ¼ Cup Green Onions
- 1 Tbsp Green Hot Pepper
- 1 Tbsp Red Hot Pepper
- 1 Tbsp Hot Pepper Paste
- 1 Tbsp Hot Pepper Powder
- 1 Tbsp Soy Sauce
- ½ Tbsp Garlic, Minced
- ¼ tsp Salt
Prepare about 1 cup of tuna from a can. I normally use Starkist tuna in sunflower oil for my cooking. 1 pack of it is about 1 cup.
These are all the vegetable ingredients we need for this recipe.
Cut 2 cups of potatoes into ½-inch cubes, cut 1 cup of an onion into ¼-inch thick slices, cut ¼ cup worth of green onions into 1-inch pieces, and finally cut 1 Tbsp worth each of green and red hot pepper thinly.
Pour 2 cups of water in a pot and then season it with 1 Tbsp of hot pepper paste, 1 Tbsp of hot pepper powder, 1 Tbsp of soy sauce, ½ Tbsp of minced garlic, and ¼ tsp of salt. Mix everything together.
Once the broth starts to boil, add the chopped potatoes, onion, and green and red hot peppers.
Then add the tuna into the pot.
Bring it back to a boil and cook for 14 minutes, or until the potatoes are done cooking on high. Depending on the potato type, the cooking time may vary.
After 14 minutes, add the green onions and cook it for one more minute.
The mild potato and tuna blends well with the spicy broth. It makes an amazing stew in less than 30 minutes.