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Korean Spicy Tuna and Potato Stew

Make this Korean style spicy tuna and potato stew with a canned tuna, potato, and zucchini. It's simple and delicious to serve with rice.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 people
Course: Main Course , Lunch
Cuisine: Korean

Ingredients

  • 1 can (7 oz) oil packed solid tuna drained
  • 1 small onion diced
  • 2 medium size potatoes peeled and diced
  • 1 zucchini sliced
  • 3 cup anchovy stock or water see note below
  • 1 green onion chopped
  • 1 green chili sliced, optional
  • 1 tbsp Korean chili paste (gochujang)
  • 1 tbsp Korean chili flakes (gochugaru)
  • 1 tbsp Korean soup soy sauce (gukganjang)
  • 1 tbsp Korean anchovy sauce optional
  • 2 garlic cloves minced

Instructions

    Cup of Yum
  1. In a small bowl, combine Korean chili paste, chili flakes, Korean soup soy sauce, garlic, and anchovy sauce. Mix well.
  2. In a soup pot, combine anchovy stock (or water), onion, and potato slices. Add the seasoning paste above and bring them to boil.
  3. when potato slices are somewhat tender, add the zucchini and the tuna. Continue to boil for another 2 minutes. Taste and adjust the seasoning as you like.
  4. Lastly add the green onion and chilies and the stew is ready. Serve hot with rice.

Notes

  • To make anchovy stock, bring 3 cups of water with 6-7 large dried anchovies to boil. Reduce the heat to low and let it simmer for 5 minutes. Remove the anchovies.