Hearty Gochu Chamchi (Spicy Chili Tuna) with Lots of Vegetables
A hearty side dish made by stir-frying canned tuna with colorful vegetables in a spicy sauce.
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 dish takes a can of tuna and stir-fries it spicy with plenty of vegetables like potato, carrot, and onion. The finished gochu chamchi is great served over rice as a rice bowl, as a side dish, or as an accompaniment for drinks.
- Servings
- 3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Canned tuna210 g
- Potato1/2 (medium)
- Onion1/2 (medium)
- Green chili pepper (or cheongyang chili pepper (hot green chili))3
- Carrot1/4
- Canned corn5 tbsp
- Water3 tbsp
Seasoning
- Gochujang (Korean red chili paste)2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Ketchup (or hot sauce)1 tbsp
- Ground black pepper1/2 tsp
- Toasted sesame seeds
- Toasted sesame oil
- If you are making this for children or dislike spicy food, you can substitute bell peppers for the Cheongyang chili peppers, or use zucchini or other vegetables instead.
- To remove any fishy smell from the flying fish roe, soak it in cheongju or lemon juice for about 5 minutes, then drain it thoroughly in a sieve.
Steps
1. This is a large 210g can of light tuna.
Drain the oil through a sieve.
2. Dice the vegetables small, and drain the canned corn.
If you are making this for children or dislike spicy food, you can substitute bell peppers for the Cheongyang chili peppers,
or use zucchini or other vegetables instead.
3. Mix all seasoning ingredients together, except for the ground black pepper, toasted sesame oil, and toasted sesame seeds.
4. Heat a pan with cooking oil and first stir-fry the hardest vegetables, the potato and carrot.
When the ingredients turn slightly translucent and are half-cooked...
5. Add the onion and chili peppers...
6. Once all the ingredients are mostly cooked...
7. Add the tuna, canned corn, and seasoning sauce, then mix well...
8. Add a little water (3 tbsp) and simmer until moist, then finish by adding the ground black pepper, toasted sesame oil, and toasted sesame seeds.
10
9. Flying fish roe is nice if you have it, but it is fine to omit.
To remove any fishy smell, soak it in cheongju or lemon juice for about 5 minutes...
10. Drain thoroughly through a sieve.
Ppunwife's tips
- It is so versatile—you can enjoy it as a side dish or with drinks, or cook it down until dry to use as a filling for gimbap or sushi.
FAQ
How can I make this if I cannot handle spicy food well?
You can replace the Cheongyang chili peppers with bell peppers, or substitute other vegetables like zucchini.
Is there another sauce I can use instead of ketchup?
You can substitute 1 tbsp of hot sauce in place of the ketchup.
How can I use the finished gochu chamchi besides serving it over rice?
You can eat it as a side dish or snack with drinks, or cook it down completely to use as a filling for gimbap or sushi.
How do you remove the fishy smell from the flying fish roe garnish?
Soak it in cheongju or lemon juice for about 5 minutes, then drain thoroughly through a sieve.
