Sweet and Spicy Tuna Bokkeum Gochujang (Stir Fried Red Pepper Paste with Tuna)
A sweet and spicy, all-purpose stir-fried chili paste made by simmering drained canned tuna and onions in a rich gochujang seasoning.
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-fried dish is made by seasoning drained canned tuna and simmering it with onion in a gochujang sauce. Finished with a sweet and spicy flavor, it pairs wonderfully not only with bibimbap but also as a filling for rice balls or triangle kimbap. Since it thickens as it cools, the key is not to simmer it for too long.
- Servings
- about 4–5 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Canned tuna1 can, 150 g (small can)
- Onion1/3
- Gochujang (Korean red chili paste)6 tbsp
- Water6 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1 tbsp
- Toasted sesame seeds1 tbsp
Tuna seasoning
- Minced garlic1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
- If you want it very spicy, you can also mince Cheongyang chili peppers (hot green chili) and prepare them.
Steps
1. This is the amount from one small can of canned tuna.
Place it in a strainer to drain the oil.
2. Prepare the drained tuna and finely chopped onion.
If you want it very spicy, you can also mince Cheongyang chili peppers (hot green chili) and prepare them.
3. Add the minced garlic, mirin, and ground black pepper to the tuna and mix gently by hand.
4. Heat oil in a heated pan, add the tuna and onion, and stir-fry them.
5. Once the tuna and onion are somewhat stir-fried, add 6 tbsp gochujang, 6 tbsp water, 1 tbsp corn syrup, and 1 tbsp sugar, then mix well so all ingredients blend evenly...
Commercial gochujang has a higher sugar content than homemade gochujang, so it is best to reduce the amount of corn syrup or sugar by about half.
6. Simmer over low heat until it reaches the right consistency.
Do not simmer it for too long, as the gochujang thickens as it cools.
At the end, add the toasted sesame seeds and mix well.
Ppunwife's tips
- Commercial gochujang has a higher sugar content than homemade gochujang, so it is best to reduce the amount of corn syrup or sugar by about half.
- Do not simmer it for too long, as the gochujang thickens as it cools.
FAQ
How do I adjust the sweetness when using store-bought gochujang?
Commercial gochujang is sweeter than homemade gochujang, so it is best to reduce the amount of sugar or corn syrup by about half.
What ingredient should I add if I want it spicier?
If you want a very spicy flavor, you can mince Cheongyang chili peppers and add them together.
How long should I simmer it on the stove to get the right consistency?
Because gochujang gradually thickens as it cools, it is best not to simmer it down for too long over low heat.
How can I use the finished tuna bokkeum gochujang?
It is great mixed into bibimbap with vegetables or namul, and it also works well as a filling for rice balls and triangle kimbap.
