There’s something deeply comforting about a dish that’s both bold in flavor and incredibly easy to make.
This Korean Spicy Tuna recipe is rich, savory, and spicy, bringing together tuna, chili peppers, and aromatics in a sauce that packs heat and umami.
It’s the kind of recipe you can whip up quickly yet still feels special enough to share.
Why You’ll Love This Recipe
This dish is bursting with bold Korean flavors from soy sauce, fish sauce, and gochugaru.
It’s quick to prepare, ready in under 20 minutes, and uses pantry-friendly ingredients.
Perfect to enjoy over rice with minimal side dishes.
The recipe balances heat, savory depth, and subtle sweetness beautifully.
What You’ll Need (Ingredient Highlights)
Tuna in oil brings rich, hearty flavor and protein.
Gochugaru (Korean red pepper flakes) provides signature Korean heat and color.
Soy sauce and fish sauce layer salty umami depth.
Fresh garlic, onion, and peppers add fragrance and a spicy kick.
Sesame oil and sesame seeds round out the dish with nuttiness.
Pro Tips Before You Start
Use tuna packed in oil for the best flavor and texture.
Adjust chili levels by swapping peppers: use green bell pepper for mild or serrano for extra heat.
Simmer gently to let flavors meld without drying the tuna.
Serve immediately with freshly steamed rice to balance the spice.
How to Make Korean Spicy Tuna
Step 1 – Make the sauce
Combine soy sauce, fish sauce, sesame oil, sesame seeds, gochugaru, sugar, black pepper, and a little water.
Stir until sugar dissolves.
Step 2 – Layer the tuna and vegetables
In a Korean clay pot or heavy-bottomed pot, add tuna, chopped peppers, garlic, onion, and green onions.
Step 3 – Add the sauce
Pour the prepared sauce evenly over the tuna and vegetables.
Step 4 – Cook the dish
Cover and bring to a boil over medium-high heat, then reduce to medium-low and simmer for 8–10 minutes.
Step 5 – Serve and enjoy
Serve hot with warm rice, kimchi, or a fried egg on top.
What to Serve Them With
Steamed white rice is the best pairing.
A fried egg on top balances the spiciness.
Traditional Korean sides like kimchi or pickled radish complement the dish.
Variations / Substitutions
Use canned salmon instead of tuna for a twist.
Add thinly sliced zucchini or mushrooms for more veggies.
Replace fish sauce with extra soy sauce if you prefer.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a pan with a splash of water to keep it moist.
Not recommended for freezing as tuna can dry out.
FAQs
Can I use fresh tuna instead of canned?
Yes, but it should be lightly cooked before simmering in the sauce.
Is this dish very spicy?
It can be, but you can reduce the gochugaru or use mild peppers to tone it down.
What if I don’t have fish sauce?
You can substitute with soy sauce, though the flavor will be slightly less complex.
Can I make it vegetarian?
Yes, replace tuna with firm tofu or mushrooms and adjust the seasoning.
What kind of rice goes best with this recipe?
Short-grain white rice or jasmine rice works beautifully.
Can I prepare this ahead of time?
Yes, it reheats well within 2–3 days in the fridge.
How do I make it less salty?
Use low-sodium soy sauce or reduce fish sauce slightly.
Can I add more vegetables?
Absolutely, bell peppers, zucchini, or spinach work well.
Is this recipe suitable for kids?
If reducing the spice, it can be made more kid-friendly.
Do I need a Korean clay pot to cook this?
No, any heavy-bottomed pot or saucepan will work fine.
Final Thoughts
Korean Spicy Tuna is the perfect blend of heat, umami, and simplicity.
It’s a hearty, comforting dish you can make with minimal effort, yet the flavors are bold and satisfying.
Once you try it, it may become one of your go-to Korean-inspired meals at home.
