How to make braised tuna potatoes Spicy sauce Rice Thief Side di
This is a recipe for braised tuna potatoes, a rice thief side dish that you can eat by putting it on soft potato rice with tuna flesh and spicy seasoning and mixing it!
2 serving
Within 60 minutes
낭랑주부
Ingredients
  • Potato
    3ea
  • canned tuna
  • onion
  • Shiitake mushroom
  • Cheongyang red pepper
  • leek
  • Red pepper powder
    2spoon
  • red pepper paste
    0.5spoon
  • thick soy sauce
    3spoon
  • Korean style soy sauce
    1~2spoon
  • plum extract
    1spoon
  • cooking wine
    1spoon
  • crushed garlic
    1spoon
  • ground pepper
    little
  • Sesame oil
    1spoon
Cooking Steps
STEP 1/9
Cut the potato into cubes a little bigger than the size of a bite,
Soak it in cold water.
STEP 2/9
It's good to put onions, and if you put shiitake mushrooms together, it has a chewy taste and good nutrition is good.
It has tuna and mushrooms, so it's delicious even if you don't prepare any broth.
STEP 3/9
Leave a third of the oil in the tuna can.
Tuna oil is needed to make braised potatoes glossy and make tuna taste better.
STEP 4/9
You can use Cheongyang red pepper powder to make the sauce taste spicy.
Adjust the salty and sweet taste to your taste.
I mix two kinds of soy sauce and it's good for flavoring.
It's braised, so if the sauce is salty from the beginning, you can squeeze it later.
STEP 5/9
It's good to use broth and rice water as broth again.
If you don't have broth again, you can simply add kelp to the water and boil it with potatoes.
It has tuna in it, so it's good to boil it with just kelp.
Add enough water to cover the potatoes and boil.
STEP 6/9
When the potato is slightly undercooked when you poke it with chopsticks, add the sauce and boil it.
STEP 7/9
When about two-thirds of the water is left, add onions and mushrooms and bring to a boil.
STEP 8/9
When the water is reduced by half, add tuna flesh and tuna can oil.
STEP 9/9
I'll boil it with tuna, Cheongyang red pepper and green onion.
You can skip Cheongyang red pepper.
The tuna can be crushed, so don't stir it often and just boil it.
Boil it down so it leaves a little bit of soup. If you turn off the heat and cool it down, the moisture decreases, so if you boil it down too much, you can eat it dry later.
The soup is delicious even if you mix it with rice, so I recommend not to boil it down completely.
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