Hearty Tuna and Radish Stew: A Perfect Emergency Main Dish!
Tuna Can and Radish Stew: A Delicious Main Dish Recipe
A delicious radish stew made easily and quickly using tuna cans instead of mackerel or hairtail. Enjoy it as a hearty side dish for your rice.
Main Ingredients- 550g Radish, peeled and prepared.
- 150g Canned Tuna (you can drain some of the oil if desired).
- 1/2 stalk Scallion, thinly sliced.
- 1 Korean Green Chili Pepper, thinly sliced (adjust to your spice preference).
- 400ml Stock (use anchovy, kelp, shrimp, shiitake mushroom, etc.).
- 1 Tbsp Minced Garlic.
- A dash of Sesame Oil, for finishing.
- 1 Potato, peeled and cut into thick slices (to increase the volume if you have less radish).
- A small amount of Napa Cabbage (optional).
- A small amount of Mushrooms (optional).
Seasoning Ingredients- 2 Tbsp Gochugaru (Korean chili flakes).
- 3 Tbsp Soy Sauce (brewing type).
- 1 tsp Crab Roe Soy Sauce (or substitute with soup soy sauce or fish sauce).
- 2 Tbsp Rice Wine (Mirin).
- 2 Tbsp Gochugaru (Korean chili flakes).
- 3 Tbsp Soy Sauce (brewing type).
- 1 tsp Crab Roe Soy Sauce (or substitute with soup soy sauce or fish sauce).
- 2 Tbsp Rice Wine (Mirin).
Cooking Instructions
Step 1
First, prepare the main ingredients. Peel the radish and cut it into thick slices, about 1.5cm thick. If using potatoes, peel and cut them into similar thick slices as the radish. (In this recipe, potatoes were added to increase the volume of the radish dish.)
Step 2
Thinly slice the scallions. Remove the seeds from the Korean green chili peppers and thinly slice them. If you like it spicier, feel free to add more chili peppers.
Step 3
In a wide pot or wok, add the sliced radish and potatoes. Add the pre-mixed seasoning ingredients (gochugaru, soy sauce, crab roe soy sauce, rice wine) and minced garlic. Mix everything well to coat the ingredients evenly with the seasoning.
Step 4
Pour in the prepared stock (400ml) and bring to a boil over high heat with the lid off for about 10 minutes. (Tip: The stock can be homemade by boiling anchovies, kelp, shrimp, shiitake mushrooms, etc., or you can use store-bought stock. Anchovy stock, dried pollack stock, or vegetable stock are all delicious options.)
Step 5
This step is optional. If you wish to add Napa cabbage and mushrooms, add them at this point.
Step 6
Add the canned tuna (you can drain some of the oil if you prefer) and reduce the heat to medium. Cover the pot and simmer for about 10 more minutes, allowing the flavors to meld and the ingredients to cook through.
Step 7
Finally, add the sliced scallions and Korean green chili peppers. Let it simmer for another short boil. Once the sauce has reduced to your desired consistency, turn off the heat.
Step 8
After turning off the heat, drizzle a little sesame oil and sprinkle with toasted sesame seeds for a fragrant finish. Enjoy this hearty dish with a bowl of warm rice!
