Quick & Easy Tuna Kimchi Stew for Beginners
Simple Dorm/Single Living Recipe: Hearty Tuna Kimchi Stew
Among the many stews in Korean cuisine, Kimchi Jjigae holds a special place in my heart! I particularly love the version made with just kimchi and tuna, without any meat. So, I decided to share my easy recipe for it. This stew is perfect for a quick, satisfying, and comforting meal.
Ingredients- Aged/Fermented Kimchi (well-fermented) 1/2 head (approx. 300-400g)
- Green Onion 1 stalk
- Rice Cake Slices for Soup 1 handful (approx. 100g)
- Onion 1/4
- Canned Tuna (small) 1 can (approx. 100-150g)
- Water (enough to cover the kimchi)
Cooking Instructions
Step 1
Let’s start by preparing the vegetables. Peel and slice the onion into quarters, then thinly slice them. Separate the white and green parts of the green onion and slice them diagonally. If your rice cake slices are hard, soak them in cold water for about 10 minutes until softened.
Step 2
Next, it’s time to chop the main ingredient: kimchi. To ensure a rich broth flavor, cut the aged kimchi into bite-sized pieces, about 2-3 cm. Avoid cutting it too finely, as this can reduce the satisfying chewiness.
Step 3
Now, prepare the pot for the stew. Lightly oil the pot and sauté the sliced green onions and onions over medium-low heat until fragrant. Stir-frying the vegetables first will deepen their sweetness and enhance the overall flavor of the stew. (Set aside the soaked rice cakes for now).
Step 4
Once the green onions and onions are aromatic, add the chopped kimchi to the pot and stir-fry until the kimchi becomes slightly translucent. Sautéing the kimchi well mellows its sourness while bringing out its savory umami, contributing to the stew’s rich taste.
Step 5
After the kimchi is nicely stir-fried, it’s time to add the liquid. Pour in enough water to generously cover the kimchi. You can also add about 1/2 cup of kimchi juice (adjust based on the kimchi’s saltiness and sourness) and bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 5 minutes to allow the kimchi flavor to infuse the broth.
Step 6
When the kimchi has cooked down and the stew smells delicious, add the pre-soaked rice cake slices and bring it back to a boil. Continue to simmer until the rice cakes are soft and the broth has thickened slightly, as they will absorb some of the flavorful liquid.
Step 7
Finally, add the canned tuna and let it simmer for a little longer. You can include the tuna oil from the can, as it adds extra flavor to the broth. Gently add the tuna without breaking it up too much. Simmer for another 2-3 minutes, and your delicious Tuna Kimchi Jjigae will be ready!
Step 8
Your hot and savory Tuna Kimchi Jjigae is complete! Serve it in a bowl. Enjoy a hearty and delicious meal with a bowl of rice. Bon appétit!
