Spicy Zucchini and Tuna Gochujang Stew
A Deliciously Spicy Zucchini and Tuna Gochujang Stew (Great for Clearing Out Your Fridge!)
Today, I decided to clear out my refrigerator, and found some zucchini and tofu. I thought, ‘What can I make with these?’ and decided to whip up a zucchini and tuna gochujang stew. This stew has a wonderfully spicy broth, perfect for a chilly day like today. It’s a hearty and satisfying dish that’s sure to warm you up!
Base Broth & Vegetables- 700ml Water
- 1 Anchovy and Kelp Broth Pack (or your preferred stock pack)
- 1 Zucchini (medium-sized)
- 1/2 Onion
- 1 block Firm Tofu (Silken tofu can also be used for a softer texture!)
Cooking Instructions
Step 1
In a deep pot, combine 700ml of cold water and 1 sachet of broth pack. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes to create a rich, flavorful broth. This step is key for a deep, satisfying flavor.
Step 2
Trim the ends off the zucchini and cut it in half lengthwise. Then, slice it into semi-circular pieces about 0.7cm thick. Slicing them slightly thicker will prevent them from becoming too mushy during cooking.
Step 3
Peel the half onion and dice it into roughly 1.5cm cubes. This will add a touch of sweetness to the stew.
Step 4
Cut the block of tofu into 1.5cm cubes as well. This adds a wonderful creamy texture to the stew.
Step 5
Finally, slice the two pieces of scallion diagonally or into bite-sized pieces. The refreshing aroma of the scallions will enhance the stew’s flavor. (Hold off on adding them until the very end).
Step 6
After simmering the broth for 10 minutes, turn off the heat and carefully remove and discard the broth pack. Now, it’s time to start cooking the actual stew!
Step 7
Add the prepared zucchini and onion to the clear broth. Turn the heat back up to high. As the vegetables cook, they will release their natural sweetness into the broth.
Step 8
Now, it’s time to add all the seasonings that will create the stew’s signature flavor. Stir in 1 tablespoon of minced garlic, 1 tablespoon of gochujang, 3 tablespoons of soy sauce, and 1 tablespoon of gochugaru. This blend creates a perfect balance of spiciness and savory depth.
Step 9
Once the stew begins to boil again, add the drained canned tuna. You can add it in chunks or gently break it up. Cover the pot and simmer for just 1-2 minutes to allow the tuna flavor to meld into the broth. Avoid overcooking, as it can make the tuna dry.
Step 10
Carefully add the cubed tofu to the stew. Let it simmer until the broth comes to a gentle boil again. Be gentle to prevent the tofu from breaking apart.
Step 11
Lastly, add the sliced scallions generously. Cover the pot and let it simmer for just 1 more minute. The fresh aroma of the scallions will beautifully finish the stew.
Step 12
Your hot and spicy zucchini and tuna gochujang stew is ready! Enjoy this hearty and satisfying meal with a bowl of freshly cooked rice. It’s the perfect way to warm up on a cold day and nourish your soul.
