Korean Spicy Tuna Recipe!
I shared this recipe 2014 but the recipe card has gone and the YouTube video quality is quite bad… so decided to update the recipe! ☺️
This is one of my favorite dish from my mom and I’ve never had anything like this anywhere… You can’t find Korean spicy tuna like this at Korean restaurants, not even in Korea. It is my mom’s secret easy recipe when she feels lazy and doesn’t have much of ingredients to cook for the family.
She usually cook this for breakfast, because it’s super easy to fix – I can probably do with my eyes close! (not really, don’t try that! lol)
When my mom makes this for breakfast, whole entire family wakes up by the smell & just gathered around in the kitchen/dining area without my mom try so hard to wake everybody up. The best kind of breakfast!! This also fantastic with fried egg. You must eat this spicy tuna with freshly cooked warm rice & fried egg!!
Omg, looking at beauty of this dish makes me drool all over again… 🤤🤤🤤
Are we ready to start? Don’t surprise how fast & easy this recipe is though… Alight, let’s get started!!
First, we need to chop 3 Serranos or 4 jalapeños. If they are too spicy for your taste, mix with green bell pepper or use only green bell pepper.
Also small dice 1/2 of large onion, 6 cloves garlic and 1 bundle of green onions.
Garlic is not shown in the pictures above, because now I have 4 cups of chopped garlic in my refrigerator and freezer. 😅 I bought a huge bag of garlic the other week because that’s only garlic looked fresh. So grind in a blender and 1/3 of them is in the freezer, 1/3 of them are in my refrigerator for everyday use and last 1/3 of them are in oil to use for stir fry.
Combine 4 tbsp soy sauce, 2 tbsp fish sauce, 1 tbsp sesame oil, 2 tbsp sesame seeds, 3 tbsp gochugaru, Korean red pepper flakes, 1 tbsp sugar, pinch of black pepper and 3 tbsp water. Mix well until sugar has dissolved, set aside.
For this Korean spicy tuna recipe, you can use any tuna you have in your kitchen. My mom and I always use this Korean tuna in oil, we’ve never used other canned tuna for this recipe before so this is only canned tuna I will recommend. ☺️
The one I’m using is 18oz/500g – it’s the large canned tuna. You can find them at local Korean groceries or online. But online I was able to find only the small cans.
In a large ttukbaegi, Korean clay pot or thick bottom pot; add tuna, chopped jalapeño, garlic, onion and green onions. Pour the sauce mixture on top and cover.
Ttukbaegi is Korean clay pot that we use daily home cooking for stew, soup and steam. If you don’t have one, you can use similar size thick bottom pot or dutch oven.
Place on a stove, bring it to boil over medium high heat then reduce heat to medium low and simmer for 8 to 10 minutes.
Open the lid to check if it’s cooking well and not burning the bottom when it starts to boil.
Meanwhile, make some fried egg to serve with spicy tuna! They are SO GOOD together!!
If you are wondering about my egg pan, check out HERE!
Also don’t forget to use my coupon code to get 10% Off!!
My Coupon Code: SEONKYOUNG
It’s done! Super simple and easy!!Print
For the Sauce
- 4 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tbsp sesame oil
- 2 tbsp sesame seeds
- 3 tbsp gochugaru, Korean red pepper flakes
- 1 tbsp sugar
- pinch of black pepper
For the Tuna & Veggies
- 2 cans of 18oz/500g tuna in oil
- 4 jalapeno, 3 serrano or 1 green bell pepper, chopped
- 6 cloves garlic, chopped
- 1/2 onion, chopped
- 1 bundle of green onions, chopped
- Combine all ingredients for sauce plus 3 tbsp water. Mix well until sugar has dissolved, set aside.
- In a large ttukbaegi, Korean clay pot or thick bottom pot; add tuna, chopped jalapeño, garlic, onion and green onions. Pour sauce on top and cover. Place on a stove, bring it to boil over medium high heat then reduce heat to medium low and simmer for 8 to 10 minutes. It’s done! Super simple and easy!!
- You can serve this spicy tuna with warm cooked rice, fried egg, kimchi and other side dishes you would love to enjoy together. But in my opinion, it doesn’t need whole lot of side dishes! Enjoy!
- Prep Time: 5 minutes
- Cook Time: 15 minutes