5-Minute Korean Tuna Braise
An EasyHansik pantry-friendly take inspired by Chef Oh Se-deuk’s tuna braise featured on tvN STORY Trendy Table Episode 7.
tvN STORY’s official video page identifies Chef Oh Se-deuk’s 5-minute tuna braise in Episode 7. The measurements and method below are EasyHansik’s own home-kitchen version, not a reproduction of the show recipe.
⏱️ 10m total (Prep 5m / Cook 5m)
📊 Difficulty: Very easy
🌶️ Spice: 🌶️
👥 Yield: 2 servings
🛠️ Tools: Small skillet
🛠️ Tools: Measuring spoons
📅 Recommend: Year-round
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
2 Servings
🥬 Main Ingredients
- Canned tuna1 can (5 oz)
- Onion1/2 medium
- Egg1 large
- Scallion1/2 scallion
🥣 Sauce & Seasoning
- Soy sauce1 1/2 tbsp
- Gochugaru1 tbsp
- Sugar1/2 tbsp
- Minced garlic1/2 tbsp
- Water4 tbsp
📊 Estimated Nutrition (Per Serving)
Calories
약 290 kcal/인분
Sodium
제품에 따라 다름
Fat
약 15 g
Protein
약 24 g
👨🍳 Cooking Steps
1
Thinly slice the onion and spread it in a small skillet. Add soy sauce, gochugaru, sugar, garlic, and water.
💡 Tip: Drain all but a little tuna oil, if preferred.
2
Bring to a simmer over medium-high, then add tuna in large chunks.
💡 Tip: Stir gently to keep the tuna chunky.
3
Simmer uncovered for 3 minutes, leaving 2–3 tablespoons of sauce.
💡 Tip: Add 1 tablespoon water if the pan dries out.
4
Reduce heat to low, add the egg and scallion, and cook until the white sets.
💡 Tip: Cook the yolk to your preference.
🌟 Pro Chef Tips
- • Simmer the onion and sauce first to balance the richness of canned tuna.
⚠️ Avoid Common Pitfalls
- ❌ Reducing too long over high heat makes the tuna salty and dry.
🧊 Storage & Reheating
- • Refrigerate leftovers within 2 hours and reheat thoroughly within 3–4 days.
