Tuna Ssamjang: Quick & Delicious Side Dish with Baek Jong-won’s Recipe
Make a Simple Side Dish with Tuna: Baek Jong-won’s Ssamjang Recipe
This tuna ssamjang is the perfect simple side dish! It’s incredibly delicious when wrapped in lettuce like ssam-bap. This recipe utilizes the natural oil from the tuna can for a deeper flavor, enhanced by the aromatic fragrance of stir-fried onions and garlic. It’s a quick and easy way to make a flavorful condiment that pairs perfectly with rice or wraps.
Main Ingredients- 1 small can of tuna (including the oil)
- 1/2 onion
- 1 red chili pepper
- 1 green chili pepper
Seasoning Sauce (Tablespoon Measurement)- 100ml water
- 1 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Gochujang (red chili paste)
- 1 Tbsp Gochugaru (red chili flakes)
- 1/2 Tbsp sugar
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sesame oil
- 100ml water
- 1 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Gochujang (red chili paste)
- 1 Tbsp Gochugaru (red chili flakes)
- 1/2 Tbsp sugar
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
First, finely mince the onion. This will make it easier to eat when wrapping it in lettuce or mixing it with rice. Mincing it finely is key to a pleasant texture.
Step 2
Trim the stems off the red and green chili peppers. Slice them diagonally into about 0.5cm thick pieces for a nice presentation. You can remove the seeds if you prefer less heat.
Step 3
Now, open the can of tuna. The secret to this recipe is using the oil that comes with the tuna! Don’t drain it all; pour the oil directly into a pan over medium-low heat. Using this oil adds a richer tuna flavor without needing extra cooking oil, making the ssamjang exceptionally delicious.
Step 4
Once the tuna oil is warm, add the chopped green onions (or scallions). This is a key step in Baek Jong-won’s recipe for infusing the ssamjang with delicious aroma. Stir-fry the green onions over medium-low heat until they sizzle and release a pleasant fragrance. This process significantly enhances the overall flavor profile.
Step 5
When the aroma of the green onions becomes noticeable, add the minced onion. Continue to stir-fry over medium heat for about 2-3 minutes until the onions turn translucent and soften. As the onions cook, their natural sweetness is released, adding depth to the ssamjang.
Step 6
It’s time to make and add the seasoning sauce. Measure out 1 Tbsp doenjang, 1 Tbsp gochujang, 1 Tbsp gochugaru, 1/2 Tbsp minced garlic, 1/2 Tbsp sesame oil, and 1/2 Tbsp sugar. Pour in 100ml of water. Adding water first helps to dissolve the pastes and prevents them from sticking to the pan and burning. Stir well to combine the sauce ingredients. Keep the heat on low and stir continuously as the sauce simmers, ensuring it doesn’t burn.
Step 7
We’re in the final stage! Add the canned tuna and the sliced chili peppers. Mix everything together thoroughly. Unlike in tuna stew where you might be careful not to break up the tuna, it’s perfectly fine to mix and slightly break apart the tuna for ssamjang. The chili peppers will also help to thicken the sauce as some moisture evaporates, achieving the ideal consistency for mixing with rice. You can add an extra 1/2 Tbsp of sesame oil at this point for an even richer, nuttier flavor if desired.
Step 8
Your delicious tuna ssamjang is ready when it reaches a thick, glossy consistency! Serve it generously over a bowl of hot rice or use it to make fresh, satisfying lettuce wraps. Enjoy!
