The Ultimate Home-Style Tuna Ssamjang
Perfectly Paired with Cabbage & Pumpkin Leaf Ssam Bap: An Unbeatable Tuna Ssamjang Recipe
Introducing our irresistible Tuna Ssamjang, a flavor that never disappoints! When served atop steamed cabbage or fragrant pumpkin leaves, it transforms a simple meal into a delightful feast. This recipe, inspired by Al-to-ran, is guaranteed to be a hit. Enjoy the rich, savory goodness!
Rich and Savory Tuna Ssamjang Ingredients- 2 cans (400g) Tuna
- 6 fresh Shiitake mushrooms
- 4 Cheongyang chili peppers
- 1 King oyster mushroom
- 120g Onion (about 1/2 medium)
- 1 White green onion
- 10 Tbsp finely ground sesame seeds
- 6 Tbsp Gochujang (Korean chili paste)
- 6 Tbsp Doenjang (Korean soybean paste)
- 8 Tbsp Mirin (or cooking wine)
- 2 Tbsp Fine gochugaru (Korean chili powder)
- 4 Tbsp Minced garlic
- 3 Tbsp Sesame oil
For the Delightful Ssam Bap- Cabbage & Pumpkin leaves (as desired)
- 3 Tbsp Soju (or cooking wine, for tenderizing)
- 3 Tbsp Vinegar (for tenderizing)
- 3 Tbsp Salt (for steaming vegetables)
- Cooked rice
- Sesame oil (for seasoning rice)
- Toasted sesame seeds
- Salt (for seasoning rice)
- Cabbage & Pumpkin leaves (as desired)
- 3 Tbsp Soju (or cooking wine, for tenderizing)
- 3 Tbsp Vinegar (for tenderizing)
- 3 Tbsp Salt (for steaming vegetables)
- Cooked rice
- Sesame oil (for seasoning rice)
- Toasted sesame seeds
- Salt (for seasoning rice)
Cooking Instructions
Step 1
First, drain the oil from the two cans of tuna using a sieve. Set the drained tuna oil aside, as it will be used to enhance the flavor of the ssamjang.
Step 2
Prepare the vegetables for the ssamjang. Finely mince the onion, white green onion, king oyster mushroom, and shiitake mushrooms. Also, finely chop the Cheongyang chili peppers for a touch of heat. Mincing the vegetables finely ensures they meld well into the ssamjang.
Step 3
Heat a non-stick frying pan over medium-high heat and add about 2 tablespoons of the reserved tuna oil. Once shimmering, add the minced onion and sauté until it becomes translucent. Sautéing the onions well brings out their natural sweetness.
Step 4
When the onions are translucent, add the minced green onion, king oyster mushroom, shiitake mushroom, and minced garlic. Reduce the heat to medium and stir-fry until the vegetables are softened, about 2-3 minutes.
Step 5
Now, add the drained tuna, gochujang, doenjang, mirin, and gochugaru to the pan. Stir everything together and cook over medium-low heat, stirring frequently, until the mixture thickens to a paste-like consistency. Be careful not to burn it.
Step 6
Once the ssamjang has reached the desired thick consistency, stir in the chopped Cheongyang chili peppers. Cook for just another 30 seconds, then turn off the heat immediately. The fresh spiciness of the chili peppers will elevate the overall flavor.
Step 7
Allow the ssamjang to cool slightly. Once it’s warm, stir in the finely ground sesame seeds and sesame oil. Mix well to combine. Your delicious and aromatic Tuna Ssamjang is now ready!
Step 8
Now, let’s prepare the ssam bap. For the cabbage, carefully cut out the tough core and separate the leaves one by one.
Step 9
For the pumpkin leaves, you’ll notice a tough string along the stem. Gently bend the stem and peel away the outer fibrous layer to make the leaves more tender when steamed.
Step 10
In a large pot, bring plenty of water to a rolling boil. Place a steamer basket over the boiling water. Arrange the prepared cabbage and pumpkin leaves in the steamer basket, ensuring they are not overcrowded. Cover the pot with a lid and steam over high heat for about 6 minutes, or until tender but still slightly crisp. Avoid overcooking.
Step 11
Once steamed, turn off the heat and let the vegetables sit in the pot with the lid on for a few more minutes. This residual heat will help them cool down and become even crisper.
Step 12
Check the steamed cabbage leaves. If there are any thick rib sections remaining, carefully trim them off with a knife to make them easier to eat.
Step 13
Gently squeeze out any excess water from the steamed pumpkin leaves. You can also lightly squeeze the cabbage leaves to remove excess moisture. This prevents the rice from becoming soggy when assembled.
Step 14
Prepare the rice. In a bowl, combine warm cooked rice with a drizzle of sesame oil and a pinch of salt. Sprinkle with toasted sesame seeds and mix well. Place a portion of the seasoned rice onto each cabbage or pumpkin leaf, then roll them up tightly like a sushi roll.
Step 15
Slice the rolled ssam bap into bite-sized pieces and arrange them attractively on a plate. Top generously with the prepared Tuna Ssamjang. Your delicious and visually appealing Tuna Ssamjang Ssam Bap is now complete and ready to be enjoyed!
