This Korean Jjageuli has everything you want if you are a spicy food lover! It's spicy, pungent, full of texture and perfect with rice! This one pot saucy meal is super tasty, easy to make, and surprisingly affordable!
Prep Time15 minutesmins
Cook Time20 minutesmins
Servings: 2people
Calories:
Author: Seasoned by Jin
Ingredients
1½Tbspneutral oil
1cuponion, diced
1cantuna (150g)I used Dong Won Tuna Light Standard
3clovesgarlicmince
2Tbspsake
1cupzucchini, diced
½cupshiitake mushroom, chopped
8-9oztofu, firmdice
1cupwater
sauce
1½TbspgochujangKorean red pepper paste
1tspsugar
½TbspdoenjangKorean soy bean paste
2TbspGuk ganjangKorean soup soy sauce, I used Sempio
1Tbspsesame oil
toppings
1serrano pepperslice
1finger red pepperslice
1stalkscallionchop
optional
1tspsea saltdepends on your preference and saltiness of your gochujang and doenjang.
Instructions
Empty can of tuna into a small strainer and drain liquid. Let it sit for about 5 mins.
Chop and slice all veggies. Chop tofu and mince garlic. Set aside.
Combine sauce ingredients into a small bowl. Set aside.
Heat pan on medium high heat and add oil. Add onion and stir fry for about 2min or until fragrant. Add pinch of salt and pepper.
Into the pot, add garlic, tuna, sake and stir fry for another 2-3mins. Then add sauce and stir fry for 1min.
Add rest of veggies, tofu and water. Bring to boil and cook on medium heat for 9-10min. Then lower heat and simmer for 6-7mins. Stirring occasionally.
Can add more salt as needed. I used 1tsp sea salt. Garnish with serrano pepper, finger red pepper and scallion.