Spicy Tuna Kimchi Stew: A Flavorful and Comforting Recipe
Easy and Delicious Gochu-Tuna Kimchi Jjigae (Spicy Tuna Kimchi Stew)
Craving a comforting and flavorful Korean stew? This Gochu-Tuna Kimchi Jjigae recipe delivers a deliciously spicy and deeply savory broth that’s perfect for any meal. Simple to make and incredibly satisfying!
Main Ingredients- 1 can (150g) Gochu-Tuna (Spicy Tuna)
- 2 cups (approx. 300g) well-fermented Kimchi
- 1/2 medium Onion
- 1 stalk Green Onion (Scallion)
Cooking Instructions
Step 1
Begin by sautéing the kimchi. Stir-frying the kimchi in sesame oil or perilla oil (deul-gireum) significantly enhances its flavor compared to simply boiling it. Heat a pot over medium heat, add the kimchi, and sauté until fragrant. To prevent burning and achieve a softer texture, add about half a cup of water and continue to simmer. Sauté for about 3-5 minutes.
Step 2
Once the kimchi is nicely sautéed, add the thinly sliced onion. While onions add a pleasant sweetness, using too much can overpower the kimchi’s signature taste, so half an onion is usually sufficient. Stir-fry the kimchi and onions together for about 1 minute more, until the onions become slightly translucent.
Step 3
Now, pour the prepared rice water into the pot with the sautéed kimchi and onions. Rice water helps to mellow the broth and adds a subtle savory depth. Alternatively, you can use anchovy-kelp broth for an even richer umami flavor, or plain water if neither is available. Once you’ve added the liquid, bring it to a boil over high heat.
Step 4
As the broth begins to bubble, stir in 1 tablespoon of gochugaru (Korean chili flakes) to add spiciness and a vibrant red color. Season the stew with 1 tablespoon of guk-ganjang (Korean soup soy sauce). Using soup soy sauce instead of regular salt helps to preserve the deep, authentic flavor of kimchi jjigae. Stir well to combine.
Step 5
Next, add 1 tablespoon of minced garlic. Garlic is essential for removing any gamey odors from the kimchi and adding a wonderful aroma to the stew. Adding garlic before the tuna allows its flavor to infuse the broth beautifully, resulting in a more delicious kimchi jjigae. Mix everything together.
Step 6
It’s time to add the star ingredient: gochu-tuna (spicy tuna). Using spicy tuna adds a deeper, more intense flavor compared to regular canned tuna. Here’s a key tip: don’t drain the oil from the tuna can! Add the entire can, including the oil, to the stew. This tuna oil enriches the broth, making it incredibly flavorful and savory. Don’t worry about it being too oily; the amount from one can enhances the taste without making it greasy.
Step 7
After adding the tuna, resist the urge to stir vigorously. If you stir too much, the tuna pieces will break apart and scatter throughout the broth, making them hard to scoop. It’s best to let it simmer gently without stirring. Cook over medium-low heat for about 5-7 minutes. This allows the tuna to retain its shape while the flavors meld beautifully into the broth.
Step 8
As the stew nears completion, add one final touch for extra flavor. Stir in 1 tablespoon of Yeondoo Cheongyangcho, a Korean cooking essence with a chili pepper kick, for a spicy and umami boost. If you don’t have this, finely chopped regular Cheongyang peppers (about 1 tablespoon) will achieve a similar delicious result. Taste and adjust seasoning if needed.
Step 9
Finally, add the chopped green onions to the stew. Let it simmer for another moment, and your delicious Gochu-Tuna Kimchi Jjigae is ready to be enjoyed! The fresh, crisp flavor of the green onions adds a perfect finishing touch. Turn off the heat and serve immediately.
