Hearty Spicy Gochu Chamchi (Spicy Chili Tuna) with Vegetables
A spicy-sweet side dish made by stir-frying canned tuna with potatoes and vegetables.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This stir-fry turns a single can of tuna into a hearty dish by adding potatoes, onion, sweet corn, and more. Seasoned with a spicy blend of gochujang and hot sauce, it is great as a side dish for rice, a filling for rice balls, or a snack with drinks.
- Servings
- about 3–4 servings
- Cook time
- 2 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Canned tuna1 can (250 g)
- Potato1/2 (medium)
- Onion1/2 (medium)
- Carrot1/4
- Cheongyang chili pepper (hot green chili)2
- Canned sweet corn3 tbsp
- Water3 tbsp
Seasoning
- Gochujang (Korean red chili paste)2 tbsp
- Fine gochugaru (Korean chili flakes)1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic1 tbsp
- Hot sauce1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Ground black peppera little
- Toasted sesame seedsa little
- For children or if you dislike spicy food, use bell pepper (paprika) instead of the chili peppers.
- You can use 1 tbsp of ketchup instead of the hot sauce.
Steps
Use 1 large can of tuna (250 g). Cut all the ingredients into small dice.
For children or if you dislike spicy food, use bell pepper (paprika) instead of the chili peppers.
Drain the oil in a strainer.
Combine all the seasoning ingredients except the toasted sesame seeds and mix well.
You can use 1 tbsp of ketchup instead of the hot sauce.
Heat a pan with cooking oil and stir-fry the potato and carrot first.
Once the potato and carrot are somewhat cooked, add the onion and stir-fry until translucent.
Add the tuna, seasoning sauce, Cheongyang chili pepper, and canned sweet corn...
Stir-fry for about 2 minutes more so the sauce absorbs evenly.
If you want it moist, do as I do and stir-fry it together with 3 tbsp of water.
Finish by sprinkling toasted sesame seeds and mixing them in.
Spicy gochu chamchi is done.
The stir-fried yield is over 500 g. It doubled in volume.
Ppunwife's tips
- If you want it moist, do as I do and stir-fry it together with 3 tbsp of water.
- Try using it as a filling for triangle kimbap or rice balls. It is really delicious.
FAQ
How can I adapt this for children who cannot eat spicy food well?
You can reduce the heat by substituting bell pepper or paprika for the Cheongyang chili peppers, and using 1 tbsp of ketchup instead of the hot sauce in the seasoning.
How do I make the gochu chamchi moist rather than dry?
Adding 3 tbsp of water when stir-frying the tuna and seasoning will keep it moist.
What dishes can I use the finished gochu chamchi in?
You can enjoy it as a regular side dish with rice or as a snack with drinks, and it also works well as a filling for triangle kimbap or rice balls.
