Spicy Radish Kimchi and Tuna Stew: A Flavorful Korean Comfort Dish
How to Make Delicious Spicy Radish Kimchi and Tuna Stew
Hello everyone! Just like the saying ‘rice power fuels strength,’ warm soup dishes always provide us with hearty energy. Today, I’m excited to share a special recipe using radish kimchi, a beloved specialty from the Jeolla region of Korea: ‘Radish Kimchi and Tuna Stew.’ This kimchi is packed with chili powder, making it spicy, yet it also boasts the unique, refreshing, slightly bitter aroma characteristic of radish kimchi. I fell head over heels for its distinctive charm the first time I tried it! Don’t let your well-fermented radish kimchi go to waste! Turning it into a zesty stew like this makes it an absolute rice-pairing champion. The spiciness of the radish kimchi, the savory richness of the tuna, and the tender tofu all come together to create a deep and refreshing flavor in this stew. Shall we make it together?
Stew Ingredients- 1 handful of radish kimchi (cut into bite-sized pieces)
- 5 Tbsp radish kimchi brine
- 1 can (100g) tuna, drained (including the oil)
- 1/4 block of firm tofu (cut into small cubes)
- 1/4 onion (sliced thickly)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/4 stalk of green onion (sliced diagonally)
- 1/4 tsp sea salt (for seasoning, adjust to taste)
- 3 cups water
Cooking Instructions
Step 1
First, cut the radish kimchi into bite-sized pieces. Also, set aside about 5 tablespoons of the radish kimchi brine. Dice the tofu into small cubes (about 1cm) and thickly slice the onion. Finally, slice the green onion diagonally.
Step 2
In a ttukbaegi (earthenware pot), combine the chopped radish kimchi, the reserved 5 tablespoons of radish kimchi brine, and the sliced onion. Pour in 3 cups of water and bring it to a boil over high heat. Once the stew begins to boil vigorously, add 1 tablespoon of gochujang and stir well until it dissolves completely.
Step 3
Now, open the can of tuna and add the entire contents, including the oil, into the pot. To prevent the tuna from breaking apart, avoid stirring it too much right after adding it. Let it simmer gently. Once the stew comes to another boil, add the cubed tofu and 1 tablespoon of gochugaru to enhance the spiciness.
Step 4
Let’s season it! Add 1/4 teaspoon of sea salt and taste the stew, adjusting the saltiness as needed. Since the radish kimchi itself is salty, you might need to adjust the amount of salt accordingly. It’s important to taste as you go to get it just right for your palate.
Step 5
Finally, add the diagonally sliced green onions and let it simmer for another moment to finish. Your delicious Radish Kimchi and Tuna Stew is ready! Enjoy it with a warm bowl of rice!
