Spicy Tuna Pasta made with multipurpose Korean spicy tuna | MyKoreanKitchen.com
Print Recipe
4 from 1 vote

Korean Spicy Tuna

Korean style spicy tuna recipe
Prep Time5 mins
Cook Time3 mins
Total Time8 mins
Course: Appetizer
Cuisine: Korean
Servings: 4
Calories: 149kcal
Author: Sue | My Korean Kitchen



  • 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


  • 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.


Refer to the above post for serving suggestions.


Calories: 149kcal | Carbohydrates: 6g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 210mg | Potassium: 162mg | Sugar: 3g | Vitamin A: 705IU | Vitamin C: 2.9mg | Calcium: 14mg | Iron: 0.9mg