Spicy and Hearty Tuna and Radish Stew: A Perfect Rice Companion
A Delicious Rice-Stealer Made with Radish and Canned Tuna
A ‘cold-buster’ recipe! This spicy and invigorating tuna and radish stew is so good, you won’t need any other side dishes. Simply mix it with rice for a satisfying meal that’s sure to make you want seconds.
Main Ingredients- 1/4 Korean radish (daikon), cut into thick slices
- 1 can (approx. 150g) canned tuna, drained
- 1 large stalk green onion, cut into large pieces
- 1/2 onion, roughly sliced
- 2 Korean green chilies (or other mild chili), thinly sliced diagonally (adjust to spice preference)
- 1 pack enoki mushrooms, base trimmed and separated
Cooking Instructions
Step 1
1. Prepare the ingredients. Slice the radish into about 0.7cm thick pieces. Cut the green onion into large chunks, and roughly slice the onion. Thinly slice the green chilies diagonally, and trim the base of the enoki mushrooms, then gently separate the strands.
Step 2
2. In a pot, place the sliced radish. Pour in 400ml of water, just enough to cover about half of the radish. Add the minced garlic, gochugaru, soy sauce, tuna extract, corn syrup, and a pinch of black pepper to create the seasoning base. Bring this mixture to a rolling boil over high heat.
Step 3
3. Once the liquid is boiling, add the sliced onion, drained canned tuna, green onion, green chilies, and enoki mushrooms to the pot. Reduce the heat to medium and let it simmer (joreum) until the radish is tender and the sauce has thickened slightly. Stir occasionally to ensure the flavors meld evenly.
Step 4
4. The dish is ready when the radish becomes translucent and tender, and all the ingredients are well-coated with the flavorful sauce. This stew is absolutely delicious served over a bowl of hot steamed rice!