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A canned tuna makes a delicious spicy Korean stew with potato and zucchini.

Korean Spicy Tuna and Potato Stew

Print Recipe
Make this Korean style spicy tuna and potato stew with a canned tuna, potato, and zucchini. It's simple and delicious to serve with rice.
Course Lunch, Stew
Cuisine Korean
Diet Low Lactose
Keyword canned tuna, gochujang, Korean chili paste, korean stew, Potato, spicy stew, zucchini
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Holly Ford

Ingredients

Instructions

  • In a small bowl, combine Korean chili paste, chili flakes, Korean soup soy sauce, garlic, and anchovy sauce. Mix well.
  • In a soup pot, combine anchovy stock (or water), onion, and potato slices. Add the seasoning paste above and bring them to boil.
  • when potato slices are somewhat tender, add the zucchini and the tuna. Continue to boil for another 2 minutes. Taste and adjust the seasoning as you like.
  • Lastly add the green onion and chilies and the stew is ready. Serve hot with rice.

Notes

To make anchovy stock, bring 3 cups of water with 6-7 large dried anchovies to boil. Reduce the heat to low and let it simmer for 5 minutes. Remove the anchovies.