Discover the wonders of Korean style spicy tuna. It is very versatile, full of flavor and easy to make! A perfect solution for a busy weeknight meal.
I’m super excited about sharing today’s recipe. Because I know how beneficial it’s going to be! 🙂 So hear me out.
Korean Canned Tuna
In Korea, there is a canned tuna called gochu chamchi (고추 참치). Its direct translation is ‘chili tuna’ and it essentially is a spicy canned tuna. Though it’s not just spicy. It has a slight sweet and tangy flavor and is often mixed with small portions of vegetables as well.
This tuna is a popular side dish in Korea. For one thing, you can easily buy a can from a Korean grocery store. And it looks like this (below picture) – red and spicy. Although, the below item is an extra spicy one. I used to take this canned tuna to school in my school lunch bag back in the day.
Anyway, recently, spicy tuna became my new favorite go to dish because it’s so easy and quick to make. With this, I can quickly prepare a main meal either with rice or pasta, all in under 10 mins. You will be amazed!
Also, not only is it easy and quick to make, it is loaded with well balanced sweetness, tanginess and spiciness. And, did I mention that it is very versatile?
I can already see more applications of it such as making spicy tuna rolls with seaweed and spicy tuna sandwiches etc. ❤
When I try those, I will link up in this post, so you can find them easily.
Anyway, I hope you give this a try soon and let us know how you prefer serving it!
Ingredients for Korean Spicy Tuna, serves 2 to 4
Main
- 185 g / 6.5 ounces canned tuna, oil or water drained
- 50 g / 1.7 ounces mixed vegetables – sweet corn, baby peas, capsicum / bell peppers or carrots, cut into small pieces as necessary (you can use frozen or tinned ones too.)
- 20 g / 0.7 ounces onion, diced
- 1 Tbsp cooking oil – I used rice bran oil
- 1 tsp toasted sesame seeds to garnish
Spicy Tuna Sauce
Option 1) Use this sauce if you’re making Korean spicy tuna as a side dish.
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp tomato sauce / ketchup
- 1/2 Tbsp honey
Option 2) Use this sauce if you want the extra spiciness or if you’re going to serve it over pasta or rice.
- 2 Tbsp gochujang (Korean chili paste)
- 1/4 cup tomato sauce / ketchup
- 1 Tbsp honey
*1 Tbsp = 15 ml
** If you want to learn more about Korean ingredients, check my 30 essential Korean ingredients list.
How to Make Spicy Tuna
1. Heat up a skillet over medium high heat. Once heated, add the cooking oil and the tuna. Stir quickly.
2. Add the vegetables and the spicy tuna sauce and mix them well so that everything is coated with the sauce. (If you make the spicy tuna sauce from option 2 to serve over rice or pasta, only add half of the sauce and use the remainder later – over rice / pasta.) Add the sesame seeds. Remove from the heat. Serve.
Serving Suggestions
1) Serve the spicy tuna with steamed rice and with other Korean side dishes.
2) Serve the spicy tuna over steamed rice and add the remaining sauce. With this extra sauce, you can make a simple tuna bibimbap. Just mix it all well!
3) Serve the spicy tuna with some cooked spaghetti. (Thin spaghetti such as angel hair pasta works well.) Add the remaining sauce, a dash of sesame oil (optional) and chopped green onion (optional) then mix well.
Ingredients
MAIN
- 185 g canned tuna (6.5 ounces), oil or water drained
- 50 g mixed vegetables (1.7 ounces), sweet corn, baby peas, capsicum / bell peppers or carrots, cut into small pieces as necessary (you can use frozen or tinned ones too.)
- 20 g onion (0.7 ounces), diced
- 1 Tbsp cooking oil , I used rice bran oil
- 1 tsp toasted sesame seeds to garnish
Spicy Tuna Sauce: Option 1) Use this sauce if you’re making Korean spicy tuna as a side dish.
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp tomato sauce / ketchup
- 1/2 Tbsp honey
Spicy Tuna Sauce: Option 2) Use this sauce if you want the extra spiciness or if you’re going to serve it over pasta or rice.
- 2 Tbsp gochujang (Korean chili paste)
- 1/4 cup tomato sauce / ketchup
- 1 Tbsp honey
Instructions
- Heat up a skillet over medium high heat. Once heated, add the cooking oil and the tuna. Stir quickly.
- Add the vegetables and the spicy tuna sauce and mix them well so that everything is coated with the sauce. (If you make the spicy tuna sauce from option 2 to serve over rice or pasta, only add half of the sauce and use the remainder later - over rice / pasta.) Add the sesame seeds. Remove from the heat. Serve with rice or spaghetti.
Notes
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This was super good. I added 1TB soy sauce and ate it with white rice. I love spicy food !!!!
So easy and super yummy!!
There has been a lot written about mercury content in tuna and other big fish because they grow so big over a period of time and absorb more mercury. Have you heard any of this? Some brands of tuna say that they only use tuna containing less mercury. I’m skeptical. I’d like to try some of these recipes from scratch, using these so-called less mercury tuna brands.
Thanks for the recipes.
I made this on a frigid 21F morning, as I was looking for something to warm me up inside. #WhewImSweatingFromMyEyes The blend of flavors is awesome. I knew I couldn’t handle “full bore” of the Gochujang (Korean Chili Paste), so I used only 1/2 Tablespoon—in Option 2.
This was sooooo good. We were so sad our bowl was finished! And we even made the sauce for just the two of us 😉
(used the oil of the tuna for extra tuna-flavour)
I just made this and it was delicious! Thank you!
Awesome!
Do you use tomato sauce or ketchup?
Ketchup in Australia (where I live now) is called tomato sauce. If you’re unsure, use ketchup.
You should be aware that in the USA, tomato sauce and ketchup are two very different things.
Hello, I’ve always been interested in making this.
I’ve found a recipe that uses the canned version in it and I can’t find any in the shops near me (I live in England)
Are the peas and sweet corn essential?
Also I lost you a little bit at the sauce bit, do I make the sauce to go with the main?
Or is that not needed?
Best regards, Patrick
Hi Patrick, This recipe is to make Korean spicy tuna but using regular canned tuna. I believe any grocery store should sell it (whether it’s Korean or non-Korean).
You don’t have to add any peas or sweet corn if you don’t want them, but they do add nice flavour and texture. Besides, the pre-canned Korean spicy tuna contains these, so I added them in the recipe to mimic that.
You can serve the tuna as a side dish or serve over rice or noodle dishes. In the latter case, you would want to make more sauce, so that you can have a saucier meal. (You don’t have to though. It’s just my suggestion to make it tastier.) Hope this clears up your question.
Hi, what if you’re making this with spicy canned tuna?? I thought the recipe called for it, but just realized that you used regular canned tuna. Would you still make the sauce and cook the same? Thanks.
This recipe is about making spicy canned tuna using regular tuna. 🙂 If the tuna is already seasoned and spicy, why would you need the sauce from the recipe? Though, if you want to serve with rice or pasta, the extra sauce will be good.
What is the korean name for this dish?
Hello! I made this for my dosirak today – sadly didn’t have ketchup so used tomato paste instead. I was just wondering if it can be frozen and, if so, for how long? Thanks for sharin 😉
Hi Zen, I haven’t frozen it before so I don’t know for sure. But typical recommended freezer time for general food is up to 3 months. Also, it should be OK for 3 to 5 days in the fridge. 🙂
Thank u! Tomorrow is day 4 and will finish it up all by then 🙂 (used half of it in my dosirak)