STEP 1/9
First, 150g of canned tuna was enough to drain oil from the sieve. Cut vegetables into small pieces and prepare them in advance. Drain the canned corn.
STEP 2/9
Prepare 1 tbsp ginger sauce, 1 tbsp cooking wine, 2/3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp oligosaccharide, 1/2 tbsp minced garlic, 1 tbsp ketchup, and 2 tbsp red pepper paste.
STEP 3/9
Heat the pan, add 2 tablespoons of oil, and stir-fry potatoes and carrots first.
STEP 4/9
When the potatoes are transparent, stir-fry onions and peppers. Stir-fry quickly over high heat.
STEP 5/9
Add corn (sweet corn) and saute slightly.
STEP 6/9
After about 20 seconds, add the sauce and stir-fry it.. Adjust the heat to medium so that it doesn't burn and stir-fry.
STEP 7/9
Then add the oiled canned tuna and mix well to mix well with the seasoning.
STEP 8/9
Lastly, sprinkle sesame salt. You can skip the sesame salt.
STEP 9/9
It's a richly finished chili and vegetable tuna.
Because of the spicy sauce, you can mix it with rice or put it in a vegetable instead of ssamjang.