Tuna Jjageuli Stew - Stir-frying the Potatoes First Before Simmering Makes It an Incredible Rice Stealer

Steps

1. 1

   Prepare the canned tuna and trim the onion, cheongyang chili peppers, potato, and zucchini

2. 2

   Heat cooking oil in a pan, add potato, zucchini, and onion and stir-fry until the potato becomes translucent

3. 3

   Once the potato turns translucent, add 400ml water and boil until the potato is cooked through

4. 4

   In a bowl, mix 2T dark soy sauce, 2T chili powder, 2T tuna fish sauce, 2T plum extract, 1T mirin, 0.5T black pepper, 2T gochujang, and 1T minced garlic to make the sauce

5. 5

   When the potato is cooked, add 200ml more water, then add the sauce and tofu

6. 6

   Add the tuna and simmer vigorously for 3-5 minutes to finish