Korean · Dinner
Spicy Tuna Stew
Korean fish stew built on gochujang and gochugaru broth simmered with tuna steak, radish, zucchini and tofu. Anchovy-kombu stock grounds the heat, while garlic, ginger and scallion sharpen the finish. Served bubbling hot in a deep bowl alongside steamed rice.
$7
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
382Calories
47.2gProtein
11.8gFat
18.6gCarbs
6.9gSugar
4.1gFiber
2180mgSodium
97mgChol
2.7gSat Fat
1180mgPotassium
135mgCalcium
3.6mgIron
4.2mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
low-calorie
spice-route
hidden-gems
low-calorie
Instructions
1
Prep
Cut the tuna into thick chunks, slice daikon and zucchini into half-moons, cube the tofu, and chop the onion and scallion.
2
Simmer
Combine dried anchovy, kombu and 1 cup water in a pot over medium heat for 10 minutes until golden, then strain and discard solids.
3
Simmer
Whisk gochujang and gochugaru into the strained stock, add onion and daikon, and boil over medium-high heat for 5 minutes until daikon softens.
4
Simmer
Add tuna and zucchini to the pot over medium heat and simmer uncovered for 6 minutes until tuna turns opaque throughout.
5
Simmer
Stir in minced garlic, grated ginger, soy sauce and tofu cubes, then simmer gently over medium-low heat for 3 minutes until heated through.
6
Plate
Scatter sliced scallion over the stew and ladle into a deep bowl, serving hot alongside steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g tuna steak
- 3.4 oz100g dried anchovy for stock, or 1 cup (240ml) prepared anchovy stock
- 2 piece2 piece kombu, about 2 inches square
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp gochugaru
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 5 oz140g daikon radish
- 5 oz140g zucchini
- 3.6 oz100g firm tofu
- 22 scallion
- 11 small onion
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp salt
- 2 cup480ml water
