Spicy Tuna Spaghetti with Cheongyang Chili
A one-bowl spaghetti dish stir-fried spicy without store-bought sauce, using canned tuna, fresh tomato, and Cheongyang chili pepper.
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 noodle dish is easy to make with everyday ingredients like canned tuna, ketchup, and gochujang when you don't have store-bought pasta sauce. Cheongyang chili pepper cuts right through the richness of the tuna for a clean finish. Portioned for 1 serving, it is perfect for a quick, fuss-free meal.
- Servings
- 1 serving
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Spaghetti noodles80 g
Spaghetti Sauce
- Canned tuna1/2 can (100 g)
- Garlic2 cloves
- Onion1/2
- Tomato1 (medium)
- Cheongyang chili pepper (hot green chili)1
- Ketchup2 tbsp
- Gochujang (Korean red chili paste)1 tsp
- Mirin (cooking rice wine)1 tbsp
- Bay leaves2 leaves
- Salta little
- Ground black peppera little
- Broth1/2 cup (anchovy broth, chicken broth, or plain water if neither is available)
- Drain a moderate amount of oil from the tuna.
- You can use bacon or ham instead of canned tuna, or substitute bell pepper or sweet paprika for the spicy Cheongyang chili pepper.
- The bay leaves are included for aroma, so you can omit them if you do not have any.
Steps
1. Prepare the ingredients as shown in the picture.
Finely chop the tomato, onion, and chili pepper, and slice the garlic.
Drain a moderate amount of oil from the tuna. The bay leaves are included for aroma, so you can omit them if you don't have any.
You can use bacon or ham instead of tuna, and bell pepper or sweet paprika can replace the spicy Cheongyang chili pepper.
2. Add 1/2 tbsp of salt to boiling water and cook the spaghetti noodles for 10 minutes.
Stir occasionally so the noodles do not stick together.
Boiling them with salt seasons the noodles and makes them tastier.
3. Do not rinse the cooked noodles in cold water; drain them in a colander,
then toss them while still hot with 1 to 2 tbsp of cooking oil.
Coating them with oil keeps the noodles from getting soggy.
4. Let's make the sauce.
Add the garlic and onion to a heated pan, and once they become fragrant and translucent as they stir-fry...
5. Add the tomato, chili pepper, ketchup, gochujang, and mirin, and mix them together...
6. Pour in the anchovy broth.
7. Add the bay leaves and simmer until the sauce turns thick...
8. At the end, add the tuna and simmer a bit more so it blends into the sauce.
Taste and season with salt if it is too bland, then add a little ground black pepper to finish making the sauce.
10
9. Take out the bay leaves and add the noodles...
10. Toss everything evenly so the sauce coats the noodles, and it is finished.
Adding grated parmesan cheese powder is also great.
Ppunwife's tips
- Boiling the spaghetti noodles with salt seasons the noodles and makes them tastier.
- Do not rinse the cooked noodles in cold water; tossing them with oil while still hot keeps them from getting soggy.
- Adding grated parmesan cheese powder at the end is a great touch.
FAQ
Can I use other ingredients instead of canned tuna?
It also works very well if you use bacon or ham instead of canned tuna.
How can I reduce the spiciness?
You can substitute bell pepper or sweet paprika for the spicy Cheongyang chili pepper.
How do I keep the cooked noodles from swelling up?
Do not rinse the noodles in cold water; simply drain them and toss with 1 to 2 tbsp of cooking oil while they are still hot to keep them from getting soggy.
What liquid should I use if I do not have anchovy broth?
You can use chicken broth, or simply use plain water if you do not have any broth at all.
