Add 1T of red pepper paste, 1T of soybean paste, 1/2T of sugar, 1T of red pepper powder, and 100ml of water, then heat it over high heat. When the soup starts to boil, reduce the heat to medium-low heat and cook it as if it is boiling well while stirring.
Ssamjang, which combines one main ingredient with various vegetables to make use of the main ingredient’s characteristics, is characterized by a variety of recipes as much as the types of ingredients added to the dish. Among the various types of ssamjang, today I’m going to talk about tuna ssamjang that can be easily completed using canned tuna.Prepare the necessary amount of vegetables, then cut the shiitake mushrooms, zucchini, green onions, and onions into small pieces as shown in the picture above, and chop the garlic to give it a strong flavor. * Onions are water-rich vegetables, so they lose their preservation, so if you want to keep them for a longer time, please cook them except for onions.How to make meat ssamjang How to make tuna ssamjang How to make strong ssamjang How to make tuna ssamjangWhen the ssamjang is finished, leave it at room temperature to cool it down to a certain extent, then transfer it to an airtight container and store it in the refrigerator. Ssamjang is very low in moisture like strong soybean paste, but there is still a certain amount of moisture left, so even if you keep it in the refrigerator, consume it all within 2 days.Can tuna 80-85g minced green onion 2T shiitake 1 minced garlic 1T zucchini 1/6 green onion 1/4 green onion 1/4 cooking oil 1.5T water 100ml seasoning ingredient red pepper paste 1T sugar 1/2T red pepper powder 1T sesame oil 1T sesame seeds slightlyPrepare 1 can of canned tuna in 80-85g capacity and leave it on a sieve like the picture above to filter out some oil and seasoning. 2. Stir-fry vegetablesMeasurement unit T (Tablespoon) = 15ml* If you want to emphasize the spicy taste, please prepare about 1 Cheongyang chili pepper based on the amount presented. 1. Prepare ingredientsWhen the green onions and garlic are fried to the point where they are lightly golden, add zucchini, shiitake mushrooms and onions, and stir-fry them for about a minute while maintaining medium heat to cook zucchini like the picture on the right. 3. Make tuna SsamjangWhen the soup is reduced to about the left picture after boiling it over medium-low heat, add canned tuna with the oil and seasoning liquid removed and stir-fry it until it boils for another minute.Add canned tuna and stir-fry for about a minute. If the soup shrinks to the left, turn off the heat and add 1T of sesame oil to mix well so that the savory flavor spreads evenly. Since sesame oil is an oil with a low smoking point, it is recommended to turn off the heat and put it in to take care of the taste and health at the same time. 4. PlatingThrough this content, we will explain in detail the basic contents of trimming various vegetables needed for cooking, the seasoning recipe, the order of roasting the ingredients that have been trimmed, and the overall cooking process. If you need a tuna Ssamjang recipe, please remember the things that can be a point and use them when cooking.Put the minced garlic and green onions first in a pan coated with 1.5T cooking oil and stir-fry them over medium heat until the surface is slightly golden. Cover the cooking oil with the flavor of green onions and garlic.
