Tuna kimchi jjigae or tossed with noodles, $2 can of tuna can go a long way
Among the kitchen staples in South Korea are "jang," fermented soybean-based pastes and sauces, used in virtually all Korean dishes.
Another Korean pantry staple might come as a surprise: canned tuna.
There is a lot to say about the humble budget-friendly canned tuna, typically just a couple bucks at supermarkets here. It is tasty, simple and, most importantly, versatile — meaning it goes with a whole lot more than just a spoonful of mayonnaise.
Here is how Koreans give canned tuna — or "chamchi" in the local language — a tasty upgrade.
Tuna kimchi jjigae is a hearty Korean stew easily made at home with aged kimchi, canned tuna, tofu, onion, green onion and vegetables. With the addition of "deulgireum," or perilla oil, often used as a flavor enhancer in Korean cuisine, garlic and "gochugaru," or Korean chile pepper flakes, the spicy and slightly sour stew is perfect for a quick, comforting meal, especially on rainy days or during the frosty season. Try a suggestion from W Table — a media content platform that provides Korean recipes.
"Chamchijeon," or savory Korean tuna pancakes, are easy to make, delicious and a popular go-to side dish when packing a lunch box. An easy-to-follow recipe on W Table calls for a can of tuna, chopped onions, carrots, green onion and egg. Mix them well in a bowl. Then heat a nonstick pan and place a scoop of the tuna mixture on the heated pan. Press the mixture lightly and round the edges with a spoon. When the bottom is cooked golden brown, flip it over.
W Table also recommends making tuna pancakes with perilla leaves. Finely chop the sesame leaves using the same tuna mix and cook them in a generously oiled and heated pan. It also has a recipe that replaces the perilla leaves with enoki mushrooms for a chewier texture.
When making a bowl of Korean ramyeon, a can of tuna might not be the first addition that pops to mind, but it does go well with the noodles flavorwise. And it's a simple way to add protein to your meal.
A recipe on Baejooboo's Instagram suggests cooking the ramen and adding drained tuna. Those who want extra flavor and texture can add spicy canned tuna and chile flakes. It gives the perfect spicy kick when tossed with the noodles. Find more details on the Korean recipe app 10,000 Recipe.
There are great tuna sandwiches out there. But can you make a guaranteed winner at home that is just as good or even better?
Mix drained tuna with a Korean-brand mayonnaise, black pepper and a pinch of salt in a bowl. Place finely chopped onion, cucumber and pickles on a slice of bread and spoon the tuna mixture on top. You can also use the tuna mixture as a dip for crackers. The recipe is available on 10,000 Recipe.
A classic that never gets old with canned tuna is "jumeokbap," or Korean rice balls, served with tuna and mayo. The rice balls are filled with a tuna-mayo mixture and coated with furikake, a Japanese condiment.
"The Best Cooking Secrets," a South Korean cooking program that aired on EBS, showcased a tweaked version of the go-to picnic treat using tuna and kimchi.
First, tear the aged kimchi into strips. Then, mix cooked rice with sesame oil, a pinch of salt and sesame seeds and shape it into bite-sized balls. Add chopped onion, green chile, mayo and drained tuna to a bowl to make the tuna mix. Wrap the rice balls with aged kimchi and serve with the tuna mix on top.
junheee@heraldcorp.com
