Korean Tuna Stew

Chamchi Jjigae

Ingredients

• 1 can (5 oz) Canned tuna (drained)
• 1 medium Potato (diced)
• ½ medium Zucchini (diced)
• ½ medium Onion (diced)
• 4 oz Tofu (cubed) (optional)
• 1 teaspoon Gochugaru (optional)
• 2 cloves Garlic (minced)
• 1 stalk Green onion
• 1 tablespoon Soy sauce
• 2 cups Anchovy stock or water

Instructions

1. Bring 2 cups of anchovy stock (or water) to a boil in a pot. Add diced potato first — it takes the longest to cook.
2. After 5 minutes, add onion, zucchini, garlic, soy sauce, and gochugaru (if using). Simmer for 5 minutes.
3. Add the drained canned tuna and tofu (if using). Gently stir and cook for 3-4 more minutes.
4. Add chopped green onion and serve immediately with rice.

From K-Kitchen — koreanhomecook.com