Korean Spicy Tuna and Potato Stew

Method4 steps · about 25 min

1. 1

   Step 1: In a small bowl, combine Korean chili paste (1 tbsp), chili flakes, Korean soup soy sauce (1 tbsp), garlic (2), and anchovy sauce. Mix well.

   Uses 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)

2. 2

   Step 2: In a soup pot, combine anchovy stock (or water), onion (1 small), and diced potatoes (2 medium). Add the seasoning paste above and bring them to boil.

   Uses 1 small onion (diced) · 2 medium size potatoes (peeled and diced) · 3 cup anchovy stock or water (see note below) · prepared chilli-soy-garlic seasoning paste

3. 3

   Step 3: When the diced potatoes are somewhat tender, add the zucchini (1) and the tuna. Continue to boil for another 2 minutes, or until the potatoes are tender. Taste and adjust the seasoning as you like.

   Uses 1 can (7 oz) oil packed solid tuna (drained) · 1 zucchini (sliced)

4. 4

   Step 4: Lastly add the green onion (1) and chilies and the stew is ready. Serve hot with rice.

   Uses 1 green onion (chopped) · 1 green chili (sliced, optional)