Red Chili Paste Stew with Tuna, Chamchi Gochujang Jjigae

참치고추장찌개

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Average: 3 (1 vote)

soup

nut free

prep time:

5 min

inactive time:

0 min

cooking time:

35 min

total time:

40 min

Gochujang Jjiagae is a popular camping food among Koreans because it is a great way to make a hearty, satisfying meal with just a can of tuna and some vegetables. It’s enjoyed at home as well when there is not much to cook with.

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INGREDIENTS

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1½ tbs	Gochujang (Hot Pepper Paste) 고추장
8	Anchovy (dried) 멸치
½ piece(s)	Kelp (dried, 2" X 2" or 5 cm x 5 cm) 다시마 (optional)
½	Canned Tuna 참치 통조림
1½ cups	Water 물
½	Onion (Medium) 양파
¼	Zucchini, Korean (Grey Squash) 애호박
¼	Potato 감자
¼	Red Chili Pepper 붉은 고추 (optional)
¼	Green Chili Pepper 풋고추 (optional)
¼	Green Onion 파
2 oz	Tofu, Soft or regular (for stew) 두부 (찌개용) (about ½ block, optional)
½ tsp	Garlic (minced) 다진 마늘
½ tsp	Gochugaru, Korean Hot Pepper Flakes 고춧가루 (optional)
¼ tsp	Salt 소금

tips:

Optional Ingredients and Substitutions -You can make the soup without anchovies and kelp. To do so, sauté one can of tuna on high heat for a few minutes. Add water, seasonings and vegetables as directed in the instructions. Then, add another can of tuna at the end. -Dried Kelp, tofu, red chili flakes and potato can be omitted. -Red chili pepper and green chili peppers can be replaced with regular red and green peppers. More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.

instructions	photos	summary
Ingredient amounts in the recipe instructions are for the default serving size.	Click to enlarge photos.	Ingredient amounts in the recipe summary are for the default serving size.
1. Broth Boil 3 cups of water in a pot (or stone bowl). Put 15 heads of anchovy and 1 piece of kelp (2” X 2” or 5cm x 5cm) into boiling water. Let it boil with a lid on high heat for 15 min. Remove anchovies and kelp from the broth. You can make the soup without anchovies and kelp. See tips above for instructions.		1 Boil 3 cups water Add 15 anchovies 1 piece kelp (2” X 2” or 5cm x 5cm) Boil with lid High Heat 15 min
2. Cut While making the broth, prepare vegetables. Wash them under running water. Cut ½ potato and ½ zucchini in half lengthwise and slice thinly into half circles (about ¼” thick). Peel and cut ½ onion into bite size pieces. Slice ½ red chili pepper, ½ green chili pepper and ½ green onion diagonally. Slice ½ block of tofu into bite size cubes).		2 Wash vegetables Slice potato & zucchini thinly into half circles Peel & cut ½ onion into bit size Cut diagonally ½ red chili pepper ½ green chili pepper ½ green onion Cut tofu into cubes
3. Seasoning Dissolve 3 tablespoon of gochujang (red chili paste), 1 teaspoon of gochugaru (red chili flakes), 1 teaspoon of minced garlic and ½ teaspoon of salt into the broth.		3 Add 3 tbs gochujang 1 tsp gochugaru 1 tsp minced garlic ½ tsp salt
4. Add Vegetables Add potato, onion and zucchini. Boil with a lid on medium heat for 15 min or until vegetables are cooked through.		4 Add potato onion zucchini Boil with lid Med Heat 15 min until vegetables are cooked
5. Add tuna Drain all the water (or oil) from the canned tuna and add to the stew. Do not stir so that tuna does not break down.		5 Drain water from canned tuna Add tuna Do not stir
6. Finish Add tofu, green onion and red and green chili peppers. Boil with a lid on medium heat it for 7 min. Taste and add more salt if necessary.		6 Add tofu green onion red chili pepper green chili pepper Boil with lid Med Heat 7 min Taste and season
7. Enjoy! Serve with rice. Enjoy!		7 Enjoy!