Placeholder Image

Subtitles section Play video

  • Hi everybody!

  • Here you go!

  • This is canned tuna.

  • What are you making with canned tuna?

  • You can add this to kimchi stew,

  • you can make salad, you can also make tuna pancakes

  • But today, probably you've never seen this.

  • I will make kind of a thick stew.

  • And this is going to be a really nice nice meal

  • and such an easy recipe!

  • And not very expensive!

  • I'm going to make really delicious Korean tuna stew.

  • Spicy tuna stew, chamchi-jjigae.

  • You can use any kind of canned tuna.

  • But canned tuna made in Korea, this is much much tastier for me.

  • This is kind of a large sized can.

  • Each one is 250 grams.

  • I will use 2 large cans of tuna.

  • Making this is so easy and fast!

  • And delicious!

  • You will be surprised.

  • I need a shallow pan. Small sized.

  • And then we need this onion.

  • Onion, green chili pepper, garlic, green onion

  • So first let's add onion.

  • (Chopping)

  • Just dice this way.

  • And...

  • ...put this..

  • You see? This shallow pan, I just lined it with my onion.

  • And did you see this kind of green chili pepper?

  • Long, hot green chili pepper.

  • In New York City this is my favorite green chili pepper

  • because it's a little spicy and crispy I love this one.

  • I use 2. 2 large green chili peppers.

  • Green chili peppers are very very important for this recipe.

  • For me. (laughs)

  • Really tasty! That flavor is.

  • (chopping) Just slice this.

  • Mmmm! Smells very refreshing!

  • Ok, here.

  • And then tuna.

  • Whenever I open this, it's a challenge for me. (laughs)

  • You see? There is meat soaked in oil.

  • One more.

  • Lots of tuna, right?

  • And then, as I told you, I will make it spicy.

  • Let's add gochujang, 2 tablespoons.

  • And gochugaru, hot pepper flakes. Two tablespoons.

  • And soy sauce. 1 tablespoon.

  • And then add water. Water, one cup or one and a half cup.

  • All these ingredients are submerged, that's how much water I want to add.

  • I will add a half cup more.

  • This is my half cup.

  • And close the lid.

  • Heat it up!

  • And I will cook this 10 minutes.

  • After 10 minutes I'm going to add more green onion and garlic and green chili pepper.

  • 4 large garlic cloves.

  • Four.

  • And two green onions.

  • Green onions, so chop it up.

  • Green chili pepper.

  • Already it starts boiling!

  • Wow, so quick! (laughs)

  • This recipe is very very quick, and just while I'm washing my lettuce

  • and making rice, and at the same time I make this.

  • Sooner or later my meal is ready!

  • Wow! I have to open this.

  • Just mix together.

  • But I like to cook 10 minutes at least.

  • Onion should be cooked,

  • so that the sweetness from onion comes out.

  • So we don't need to add any sugar this time.

  • Ok I just closed the lid half.

  • And then ssamjang, I will make ssamjang.

  • This is apple ssamjang. You guys made my apple ssamjang?

  • That's so delicious! Ssamjang is a mixture of Korean fermented soybean paste

  • hot pepper paste, garlic, green onion, and sesame oil, mixed together.

  • And usually we add sugar here to make it a little sweet.

  • But I use apple.

  • And then it turned out so good.

  • When I invented that recipe that year, it was for my first cookbook recipe

  • And I was so happy, all summer until fall, I always made this apple ssamjang.

  • Peel the apple.

  • Ok, this one, I like to cut it into tiny pieces like this.

  • This is a small Gala apple.

  • (timer rings)

  • Already 10 minutes passed.

  • Ok, I'm going to add all this stuff.

  • And garlic, green onion, and more green chili pepper.

  • I like to thicken this stew.

  • So that it's easy to scoop this and make a kind of lettuce wrap.

  • So I'm going to cook a little longer.

  • 3 to 5 minutes.

  • Here I added Korean bean paste, hot pepper paste, green onion, and garlic.

  • And then here, apple.

  • And then sesame oil.

  • Around 1 tablespoon.

  • And sesame seeds.

  • And then mix.

  • That's apple ssamjang.

  • I guarantee you will love it.

  • I already posted this recipe apple ssamjang.

  • This exact ratio is on my website.

  • Let's check out our stew.

  • Such a delicious smell from this! I can't believe this is from canned tuna!

  • Ok, I just cooked 3 more minutes, I think that's enough because

  • sometimes we need to eat a little of this stew.

  • Ok turn off.

  • And ssamjang.

  • And this is kimchi and spinach, and ...

  • this is lettuce. So you can use all kinds of lettuce.

  • Just one kind of lettuce or perilla leaves are good but these days it's not easy to find perilla leaves.

  • So I skipped them. And then instead of that I chose butterhead and different kinds.

  • Romaine, and red lettuce.

  • Also kale. I made a kind of vegetable basket.

  • So you can eat it raw. Very nicely wash and rinse.

  • I will bring my stew here.

  • Exciting! (laughs)

  • I made my multigrain rice here.

  • I will show you how to eat this.

  • Ok, open sesame!

  • Yay! You are going to share this stew with your family members

  • In that case use another wooden spoon or another spoon.

  • And so that you will see how we are going to enjoy this.

  • Lettuce, two.

  • And rice. Just a little rice.

  • And then tuna stew.

  • You can put this spoon back.

  • I like to add more ssamjang here.

  • And then wrap.

  • Say "Ahh!" (laughs) I can put this into your mouth!

  • (laughs) To my mouth!

  • Mm! (laughs)

  • The funny thing is that if I make a small wrap, it's not tasty.

  • It has to be really really full in my mouth!

  • So that I can feel this is so tasty.

  • I have a story about this recipe. When I was young, in the city where I grew up

  • every year in May it was anchovy peak season.

  • And the size of anchovies was large.

  • During the anchovy season we made anchovy fish sauce.

  • We fermented it. Added lots of salt together and then put it into an earthenware crock.

  • And then one year later it'll all be well-fermented.

  • Also, around that time we used to make this kind of stew with whole anchovies.

  • Head and all everything in the stew after removing the guts.

  • Rice and this. And a lot of lot of lettuce.

  • And we make lettuce wraps like this.

  • But the anchovy fish bones are very tiny so they are chewable

  • So you can eat them.

  • But when I was young, I choked all the time

  • A fish bone caught in my throat.

  • And I just like this!

  • Think about it, children are small, everything is small and tiny.

  • For adults no problem! But around that time no adults care about children

  • They just make it and say, "Ok, let's eat."

  • I had to solve the problem, so I ate a big, huge chunk of kimchi

  • and I just chewed it around two times and then on purpose I swallowed it.

  • And then all the fish bones are gone.

  • That's my tip (laughs)

  • But I really miss this anchovy stew.

  • With lettuce wraps, because it's very delicious I just did an experiment with this tuna.

  • So I developed this recipe a couple of years ago. It turned out yummy!

  • Smells exactly the same, and the even better thing is that I don't have to deal with fish bones! (laughs)

  • Someday when I visit Korea, if I happen to visit in May in anchovy season,

  • I'm going to make a video for you guys to show you exactly what it looks like.

  • I will have one more.

  • Apple ssamjang...

  • And wrap.

  • (Crunches) (Laughs)

  • Mmm! Very very delicious!

  • This is very savory and also the mixture of green chili pepper altogether, you will see

  • when you make this, why Maangchi loves this flavor.

  • I will show you my freshly made kimchi.