Tuna Jjageuri, Using Less Water Than for Ramen Makes it a True Rice Stealer

Steps

1. 1

   Cut the potatoes and onion into cubes, thinly slice the green onion, and cut the cheongyang chili pepper and tofu into large pieces. Prepare 1 can of tuna.

2. 2

   In a bowl, combine 2T gochujang, 1T red pepper powder, 2T mirim, 2T soy sauce, 1T tuna sauce, 1T minced garlic, and 0.5T black pepper to make the sauce.

3. 3

   Heat 2T cooking oil in a pot, add the potatoes and onion, and stir-fry lightly.

4. 4

   Add 400ml water, the tuna, and the sauce and simmer on medium heat for 3 minutes.

5. 5

   Add the tofu, green onion, and cheongyang chili pepper and boil on high heat for 5 minutes until thickened.