Spicy and Deep Flavored Tuna Kimchi Stew Recipe
Easy Tuna Kimchi Stew: Perfect for Beginners, Using Aged Kimchi, Great for Camping
A beloved Korean classic, Kimchi Stew! This version with added tuna is a crowd-pleaser that everyone loves. You don’t need to prepare any broth separately; just a can of tuna is enough to make this delicious stew. It’s perfect for novice cooks and also makes a fantastic meal for camping trips. Try making this hearty stew using your aged kimchi for a comforting and flavorful dish that will become a family favorite!
Main Ingredients- 1/5 head of well-fermented kimchi (cut into bite-sized pieces)
- 1 can of tuna (drained)
- 5 Tbsp kimchi juice
- 800ml water (or rice water)
- 1/2 onion (sliced)
- 1/2 stalk of green onion (sliced diagonally)
- 1 chili pepper (sliced diagonally)
- 1/2 block of firm tofu (cut into bite-sized pieces)
Seasoning Ingredients- 1 Tbsp perilla oil
- 0.5 Tbsp minced garlic
- 1 Tbsp red pepper flakes
- 0.7 Tbsp sugar
- 1 Tbsp anchovy sauce (or soy sauce for soup)
- 0.5 Tbsp vinegar
- 1 Tbsp perilla oil
- 0.5 Tbsp minced garlic
- 1 Tbsp red pepper flakes
- 0.7 Tbsp sugar
- 1 Tbsp anchovy sauce (or soy sauce for soup)
- 0.5 Tbsp vinegar
Cooking Instructions
Step 1
First, prepare about 1/5 of a head of well-fermented kimchi and cut it into bite-sized pieces, about 2-3 cm. Cutting it into manageable pieces is important as it will break down further during cooking.
Step 2
Place the cut kimchi into a pot and add 1 tablespoon of perilla oil. Stir-fry over medium heat for about 3-5 minutes, until the kimchi softens and becomes glossy. Stir-frying the kimchi first removes some of its sourness and brings out its natural sweetness, resulting in a deeper flavor.
Step 3
Once the kimchi is sufficiently stir-fried, add 5 tablespoons of kimchi juice and stir-fry together for another 1-2 minutes. Kimchi juice adds a rich umami flavor and a pleasant spiciness to the stew.
Step 4
Add the sliced half onion and 0.7 tablespoons of sugar, and continue to stir-fry with the kimchi. Sugar helps to mellow the sourness of the kimchi and enhances its overall flavor. Stir-fry until the onions become translucent.
Step 5
When the onions are translucent, add the entire can of drained tuna to the pot. Be gentle when stirring to avoid breaking the tuna into small pieces.
Step 6
Now, pour in 800ml of water (or rice water). Using rice water will make the broth creamier and more flavorful. Bring the stew to a boil over high heat. (If you don’t have rice water, regular water works perfectly well too!)
Step 7
Once the stew starts boiling vigorously, reduce the heat to medium. Add 0.5 tablespoons of minced garlic and 1 tablespoon of red pepper flakes. Cover the pot and let it simmer for 5-7 minutes, or until the kimchi is completely tender.
Step 8
After the kimchi is tender, it’s time to season. The saltiness can vary depending on your kimchi, so taste and adjust the seasoning accordingly. If it’s bland, add 1 tablespoon of anchovy sauce (or soy sauce for soup). To enhance the tangy flavor of aged kimchi, add 0.5 tablespoons of vinegar. Balancing the spicy, sour, and savory flavors is key.
Step 9
Finally, add the bite-sized tofu, diagonally sliced chili pepper, and green onion. Let it simmer for another 2-3 minutes until the ingredients are well combined. Your delicious Tuna Kimchi Stew is ready! Enjoy it with a warm bowl of rice!
