Servings: 4
Ingredients
- 400 g canned tuna about 2 cans
- oil from the canned tuna reserved
- 1 onion about 200 g, chopped
- 1 stalk scallion about 100 g, chopped
- 4 tablespoons garlic minced
- 6 fresh shiitake mushrooms chopped
- 6 tablespoons doenjang
- 6 tablespoons gochujang
- 6 tablespoons mirin
- 2 tablespoons gochugaru
- 8 Cheongyang chilies thinly sliced
- 2 tablespoons sesame oil
- 10 tablespoons sesame seeds finely ground (crushed in a mortar and passed through cheesecloth, or blended)
- lettuce leaves for serving
Procédé
Preparation
- Drain the tuna in a colander, reserving the oil, then roughly flake the tuna.400 g canned tuna, oil from the canned tuna
- Heat a skillet, then add the reserved oil from the tuna cans.
- Add the chopped onion and sauté until softened.1 onion
- Add the chopped scallion, minced garlic, and chopped shiitake mushrooms.1 stalk scallion, 4 tablespoons garlic, 6 fresh shiitake mushrooms
- Add the tuna and sauté briefly.
- Add the doenjang, gochujang, mirin, gochugaru, and Cheongyang chilies, then stir-fry until well combined.6 tablespoons doenjang, 6 tablespoons gochujang, 6 tablespoons mirin, 2 tablespoons gochugaru, 8 Cheongyang chilies
- Add the sesame oil and ground sesame seeds, then stir until evenly combined.2 tablespoons sesame oil, 10 tablespoons sesame seeds
- Serve with lettuce leaves for wrapping.lettuce leaves
Notes
- Adjust the heat by reducing the gochugaru and/or the number of Cheongyang chilies.
- Finely ground sesame seeds give the ssamjang a thicker texture and nuttier flavor: pulse them carefully to avoid turning them into a paste.
- If the skillet gets dry, add a small drizzle of neutral oil along with the reserved tuna oil.
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