This Korean-style spicy tuna and potato stew uses canned tuna for a quick, flavorful meal. Often called a camping stew in Korea, it cooks fast and is excellent served with rice.
Korean Spicy Tuna and Potato Stew
These past few weeks were hectic as I moved to a new house in Buenos Aires. The move is finished now, and I’m back to sharing recipes. I haven’t cooked as much during the move, but this simple stew is a perfect quick recipe when you need a comforting, satisfying meal with minimal effort.
This dish is called 참치 감자찌개 (chamchi gamja jjigae) in Korean. It’s popular for camping because canned tuna is lightweight and easy to transport, and you can quickly simmer a stew over a campfire. You don’t need to be camping to enjoy it — it’s just as good cooked at home.
Basic ingredients include:
- a can of solid tuna (oil-packed is fine)
- potatoes
- zucchini
- a few simple Korean seasonings
The stew often finishes faster than the rice and pairs perfectly with a bowl of steamed rice. Try it in your kitchen if you like spicy, savory Korean stews — it delivers big flavor for very little work.
How to make Spicy Tuna and Potato Stew
Start by preparing the seasoning paste. In a small bowl, mix Korean chili paste (gochujang), Korean chili flakes (gochugaru), minced garlic, Korean soup soy sauce (gukganjang), and a splash of anchovy sauce if you have it. Stir until smooth.
In a soup pot, combine diced onion, peeled and diced potatoes, and 3 cups of anchovy stock or water. Add the seasoning paste and bring the pot to a boil. Anchovy stock gives the stew a deeper savory base, but water works if you prefer a lighter option.
When the potatoes are partially tender, add sliced zucchini and a drained can of solid tuna. Use solid tuna so the chunks hold up in the stew. Simmer briefly until the zucchini and potatoes are fully cooked and the flavors meld together.
Finish by adding chopped green onions and sliced green chilies if you like more heat. Serve the stew hot with steamed rice for a comforting meal that’s ready in about 25 minutes.
This stew is a simple, satisfying option for busy days or casual meals. The canned tuna adds protein and texture, while the spicy paste and anchovy stock build a rich, savory broth. Serve with rice and enjoy a quick taste of Korean home cooking.
Korean Spicy Tuna and Potato Stew
Ingredients
- 1 can (7 oz) oil-packed solid tuna, drained
- 1 small onion, diced
- 2 medium potatoes, peeled and diced
- 1 zucchini, sliced
- 3 cups anchovy stock or water, see note below
- 1 green onion, chopped
- 1 green chili, sliced, optional
- 1 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean chili flakes (gochugaru)
- 1 tbsp Korean soup soy sauce (gukganjang)
- 1 tbsp anchovy sauce, optional
- 2 garlic cloves, minced
Instructions
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Combine Korean chili paste, chili flakes, Korean soup soy sauce, minced garlic, and anchovy sauce in a small bowl and mix well.
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In a soup pot, bring anchovy stock or water to a boil with diced onion and potato slices. Add the seasoning paste and boil until potatoes begin to soften.
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When the potatoes are somewhat tender, add the zucchini and drained tuna. Continue to simmer for a couple more minutes and adjust seasoning to taste.
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Add chopped green onion and sliced chilies, then serve the stew hot with rice.