Spicy and Rich Tuna Kimchi Stew
Simple Tuna Kimchi Stew Recipe for Solo Diners
This is a simple and quick Tuna Kimchi Stew recipe, perfect for those living alone. With well-fermented kimchi and savory tuna, you can achieve a deep and spicy flavor without needing many special ingredients. This stew alone is enough to make a hearty meal, so you won’t need many side dishes. It’s one of our go-to dishes when we feel like our side dishes are lacking.
Main Ingredients- 550g ripe kimchi (generous amount)
- 1 can tuna (150-200g)
- 1 stalk green onion
- 1 Tbsp minced garlic
Seasonings and Other Ingredients- Pinch of soy sauce or salt (for seasoning)
- 1 Tbsp gochugaru (Korean chili flakes)
- 500-700ml water or anchovy-kelp broth (adjust based on kimchi ripeness)
- 1/2 Tbsp sugar (optional, to balance kimchi’s sourness)
- 1/2 small onion (adds sweetness and refreshing taste)
- Pinch of soy sauce or salt (for seasoning)
- 1 Tbsp gochugaru (Korean chili flakes)
- 500-700ml water or anchovy-kelp broth (adjust based on kimchi ripeness)
- 1/2 Tbsp sugar (optional, to balance kimchi’s sourness)
- 1/2 small onion (adds sweetness and refreshing taste)
Cooking Instructions
Step 1
Prepare all your ingredients before you start cooking. Kimchi that is well-fermented will yield a richer stew flavor, so using ripe kimchi is highly recommended. Don’t discard the kimchi juice; it adds a wonderful umami depth. Drain the tuna. We’ll use the oil from the tuna can for sautéing. One 150-200g can of tuna is used, but you can add more for a stronger tuna flavor.
Step 2
Cut the kimchi into bite-sized pieces, about 2-3cm in length. Cutting them too small might reduce the chewiness, so aim for a moderate size.
Step 3
Slice the green onion diagonally. It will be added towards the end to provide a fragrant aroma.
Step 4
Slice or roughly chop the onion. About half of a small onion is sufficient; it adds sweetness and a refreshing quality to the broth. If using a large onion, use only about a quarter.
Step 5
Now, for the sautéing step. Heat the tuna oil from the can in a pot over medium heat. If you don’t have tuna oil, you can use a little cooking oil.
Step 6
Once the oil is hot, add the chopped kimchi and sauté for about 2-3 minutes. Sautéing the kimchi coats it with oil, enhancing its flavor. If your kimchi is quite sour, adding about 1/2 tablespoon of sugar can balance the sourness and boost the savory notes. If the kimchi is very ripe, you can omit or reduce the sugar.
Step 7
After sautéing the kimchi, pour in water or anchovy-kelp broth. Using broth will result in a deeper, cleaner taste, but plain water works wonderfully too. Start with about 500ml and add more as needed while simmering, depending on the desired consistency. Adding the kimchi juice at this stage is also a great idea.
Step 8
Once the liquid begins to boil, add the drained tuna, onion, minced garlic, and gochugaru. If you enjoy a spicier kick, consider adding 1-2 finely chopped Cheongyang peppers. Be mindful not to add too much gochugaru, as it can make the stew taste murky. Adjust based on the kimchi’s spiciness and desired color.
Step 9
A delicious kimchi stew needs to simmer until the broth thickens slightly. Initially, add plenty of liquid, then reduce the heat to medium, cover the pot, and let it simmer vigorously for about 5-7 minutes. This allows the kimchi to soften and the flavors to meld beautifully.
Step 10
As the stew nears completion, add the sliced green onions and simmer for a short while longer. Taste the stew and adjust the seasoning with soy sauce or salt if needed. The saltiness will vary depending on the kimchi, so it’s crucial to taste and adjust accordingly.
Step 11
Once the kimchi is tender and the broth has thickened to a delicious consistency, your Tuna Kimchi Stew is ready! Enjoy it piping hot with a bowl of rice.
