March 10, 2026

Spicy Tuna Stir-fry - Make Chili Oil First and Bubble Until It Boils for the Right Flavor

Name: Spicy Tuna Stir-fry - Make Chili Oil First and Bubble Until It Boils for the Right Flavor
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: 200 g Canned Tuna; 0.5 Onion; 0.5 stalk Green Onion; 0.5 King Oyster Mushroom; 1 a little Carrot; 5 Cheongyang Chili Pepper; 2 tbsp Sesame Oil; 2 tbsp Cooking Oil; 2 tbsp Minced Garlic; 2 tbsp Red Pepper Powder; 2 tbsp Gochujang; 2 tbsp Dark Soy Sauce; 2 tbsp Cooking Wine; 2 tbsp Corn Syrup; 2 tbsp Sand Lance Fish Sauce

Profile김진순 점심시간Views: 39

Cook time: 20 min
Difficulty: 2 out of 5 stars
Servings: Serves 2

Ingredients

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Serves 2

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Steps

Chop the green onion, onion, king oyster mushroom, carrot, and cheongyang chili peppers so they still have some texture.
Heat a pan over medium heat, add all the tuna oil, then add 2 tablespoons of sesame oil, minced green onion, 2 tablespoons of minced garlic, and 2 tablespoons of red pepper powder, and stir-fry for 2 minutes to make chili oil.
Add the onion, mushroom, and carrot and stir-fry for 2 minutes.
Add the tuna, then add 2 tablespoons each of gochujang, cooking wine, corn syrup, and sand lance fish sauce and mix well.
Add the cheongyang chili peppers and bring to a boil in the center to finish.

Original video