STOP Draining Tuna Cans — This Korean Trick Makes Delicious Tuna Every Time!

A can of tuna is not one ingredient, it is two, and only one of them was ever meant to go down the sink. In this video, Mrs. Yoon walks through eight habits a Korean kitchen uses with a plain can of tuna, chamchi, starting with the oil, which goes into the hot pan as the cooking fat while the fish waits, since it was already cooked twice before the can was ever opened. She explains why some Korean dishes, like tuna kimchi jjigae, keep the oil, while others, like a Korean tuna rice bowl, drain the can hard on purpose, and what decides which one a dish needs. Along the way she covers the Korean fix for the smell canned tuna is usually blamed for, the right moment for sesame oil and perilla oil, the seasoning base of gochujang, doenjang and ganjang with aged kimchi, a short piece of the history of canned tuna in Korea, and the simple habit that keeps leftover tuna from being thrown away. Every amount and every time from this video is written out below, so you can keep it next to the stove and have it ready tonight.