I made Chamchi Jjigae!by RealmanPwns1 2 Comments RealmanPwns1 2 years ago I made Chamchi Jjigae!IngredientsServes 41 pound of canned tuna (2 large Korean canned tuna tins, or 4 regular-sized tins)1 large onion (about 10 ounces), cut into chunks2 large long hot green chili peppers (or 4 to 5 normal-sized green chili peppers), sliced2 to 3 tablespoons gochujang (Korean hot pepper paste)2 tablespoons gochu-garu (Korean hot pepper flakes)1 tablespoon soy sauce4 garlic cloves, minced2 green onions, choppedlettuceapple ssamjangDirectionsSpread the onion on the bottom of a shallow pan.Add half of the sliced green chili peppers over top.Add the tuna, hot pepper paste, hot pepper flakes, soy sauce, and 1½ cup of water.Cover the lid and cook for 10 minutes over medium high heat.Open and stir it with a wooden spoon to mix it up.Stir in the garlic, green onion, and the rest of the chopped green chili pepper.Let it cook another 3 to 5 minutes uncovered, to thicken the stew.Remove from the heat and serve right away with rice, lettuce, and ssamjang. RealmanPwns1 2 years ago The tuna is canned in oilWrite A CommentYou must be logged in to post a comment.
RealmanPwns1 2 years ago I made Chamchi Jjigae!IngredientsServes 41 pound of canned tuna (2 large Korean canned tuna tins, or 4 regular-sized tins)1 large onion (about 10 ounces), cut into chunks2 large long hot green chili peppers (or 4 to 5 normal-sized green chili peppers), sliced2 to 3 tablespoons gochujang (Korean hot pepper paste)2 tablespoons gochu-garu (Korean hot pepper flakes)1 tablespoon soy sauce4 garlic cloves, minced2 green onions, choppedlettuceapple ssamjangDirectionsSpread the onion on the bottom of a shallow pan.Add half of the sliced green chili peppers over top.Add the tuna, hot pepper paste, hot pepper flakes, soy sauce, and 1½ cup of water.Cover the lid and cook for 10 minutes over medium high heat.Open and stir it with a wooden spoon to mix it up.Stir in the garlic, green onion, and the rest of the chopped green chili pepper.Let it cook another 3 to 5 minutes uncovered, to thicken the stew.Remove from the heat and serve right away with rice, lettuce, and ssamjang.
2 Comments
I made Chamchi Jjigae!
Ingredients
Serves 4
1 pound of canned tuna (2 large Korean canned tuna tins, or 4 regular-sized tins)
1 large onion (about 10 ounces), cut into chunks
2 large long hot green chili peppers (or 4 to 5 normal-sized green chili peppers), sliced
2 to 3 tablespoons gochujang (Korean hot pepper paste)
2 tablespoons gochu-garu (Korean hot pepper flakes)
1 tablespoon soy sauce
4 garlic cloves, minced
2 green onions, chopped
lettuce
apple ssamjang
Directions
Spread the onion on the bottom of a shallow pan.
Add half of the sliced green chili peppers over top.
Add the tuna, hot pepper paste, hot pepper flakes, soy sauce, and 1½ cup of water.
Cover the lid and cook for 10 minutes over medium high heat.
Open and stir it with a wooden spoon to mix it up.
Stir in the garlic, green onion, and the rest of the chopped green chili pepper.
Let it cook another 3 to 5 minutes uncovered, to thicken the stew.
Remove from the heat and serve right away with rice, lettuce, and ssamjang.
The tuna is canned in oil