Spicy & Savory Potato Tuna Stew (Jjageuli)
Create a Deliciously Spicy and Hearty Potato Tuna Stew (Jjageuli)
I often enjoy making jjageuli and eating it with rice. Today, I’ve made a simple Potato Tuna Jjageuli using ingredients readily available at home. This dish is characterized by its wonderfully thick, stew-like broth that’s incredibly satisfying. It’s perfect for a comforting meal, especially when paired with steamed rice. The savory tuna and tender potatoes meld together in a flavorful sauce that’s both spicy and comforting.
Ingredients
- Tuna (canned), 200g (drained)
- Potatoes, 2 medium
- Onion, 1 medium
- Green onion, 1 segment
- Korean green chili pepper, 1 (adjust to spice preference)
- Gochugaru (Korean chili powder), 2 Tbsp
- Sugar, 0.5 Tbsp
- Soy sauce, 4 Tbsp
- Minced garlic, 1 Tbsp
- Water, 250ml
Cooking Instructions
Step 1
First, peel the skin off the two potatoes and rinse them thoroughly under running water. Then, slice them into half-moon shapes about 0.5cm thick. Slicing them evenly will help them cook uniformly.
Step 2
Peel and rinse the onion. Slice it into thin strips or dice it into bite-sized pieces similar to the potato size. The onion will add sweetness and depth to the stew as it cooks.
Step 3
Place the sliced potatoes and onions into a pot. Pour in 250ml of water, enough to cover the ingredients. Using broth instead of water can add an extra layer of flavor.
Step 4
Now, add the seasoning ingredients directly to the pot with the vegetables and water. Add 2 Tbsp of gochugaru for a nice spicy kick, 0.5 Tbsp of sugar to balance the flavors, and 4 Tbsp of soy sauce for umami. Finally, stir in 1 Tbsp of minced garlic for aromatic depth.
Step 5
Open one can of tuna, drain off most of the oil, and add it to the pot. The tuna adds a hearty protein element to the stew. Once all ingredients are in, cover the pot and bring it to a boil over high heat.
Step 6
While the stew is cooking, finely chop the Korean green chili pepper. If you prefer it spicier, feel free to add more, or use a milder chili pepper if preferred.
Step 7
Also, finely chop the segment of green onion. The fresh aroma of the green onion will enhance the overall flavor of the jjageuli.
Step 8
Once the jjageuli begins to simmer vigorously, add the chopped Korean green chili pepper. Stir occasionally to prevent sticking, and continue to cook until the potatoes are fork-tender and easily mashable. This should take about 10-15 minutes. Spoon some of the broth over the potatoes as it cooks.
Step 9
When the potatoes are fully cooked, add the chopped green onion. Simmer for another 1-2 minutes, just until the green onion wilts slightly and releases its fragrance. Avoid overcooking at this stage to maintain some texture in the green onion.
Step 10
And there you have it! Your delicious and spicy Potato Tuna Jjageuli is ready. It’s incredibly satisfying served hot over a bowl of steamed rice. Enjoy this comforting Korean dish!
