Tuna Jjigae – Adding Water in Two Stages Makes the Broth Richer

Steps

1. 1

   Cut the potato, onion, zucchini, cheongyang chili pepper, and green onion into bite-sized pieces.

2. 2

   In a bowl, combine gochujang 1T, red pepper flakes 2T, minced garlic 1T, mirin 1T, cooking oil 2T, soup soy sauce 1T, and dark soy sauce 1T to make the sauce.

3. 3

   Add the potato, zucchini, and onion to the sauce and mix well.

4. 4

   Place the seasoned vegetables in a pot, add 200ml of water, and cook over high heat for 7 minutes.

5. 5

   Add another 550ml of water and simmer over medium heat until the potatoes are cooked through.

6. 6

   Add a pinch of fine salt, the canned tuna, green onion, and cheongyang chili pepper, and bring to a light boil.