Spicy and Delicious Tuna Kimchi Stew Recipe
Super Simple! Delicious Tuna Kimchi Stew Recipe
The fantastic harmony of well-fermented napa cabbage kimchi and savory canned tuna! Introducing a recipe to quickly and easily make a hearty and deep-flavored tuna kimchi stew that’s a true rice thief. Anyone, from students living alone to cooking beginners, can succeed!
Main Ingredients- 400g well-fermented napa cabbage kimchi (using aged or sour kimchi will make it even tastier!)
- 2 cans of tuna (you can drain some of the oil or use it as is)
- 1/2 onion (sliced or roughly chopped)
- 1/2 green onion (cut diagonally or finely chopped)
Seasoning Ingredients- 1 tsp minced garlic
- 1 Tbsp gochugaru (Korean chili powder) (adjust spiciness as desired)
- 1-2 Tbsp soup soy sauce (adjust according to the saltiness of your kimchi)
- 1 tsp sugar (balances the sourness of the kimchi)
- A pinch of black pepper
- 1 tsp minced garlic
- 1 Tbsp gochugaru (Korean chili powder) (adjust spiciness as desired)
- 1-2 Tbsp soup soy sauce (adjust according to the saltiness of your kimchi)
- 1 tsp sugar (balances the sourness of the kimchi)
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the well-fermented napa cabbage kimchi from your kimchi refrigerator. Chop the kimchi into bite-sized pieces that are easy to eat and place them in a pot. Using aged or sour kimchi will significantly enhance the stew’s savory flavor!
Step 2
Next, peel and wash the onion, then slice it or chop it roughly. Similarly, wash the green onion and cut it diagonally or chop it finely. Preparing the ingredients in advance will make the cooking process much smoother.
Step 3
Open the canned tuna, drain a little of the oil if you prefer, or add the entire can, including the oil, to the pot with the kimchi. The savory flavor of the tuna will blend beautifully with the kimchi stew broth, creating an even richer taste.
Step 4
Add the sliced onion and green onion to the pot along with 1 teaspoon of minced garlic, an essential seasoning for Korean comfort food. The pungent aroma of garlic will further enhance the stew’s overall flavor profile.
Step 5
Now, add all the remaining seasoning ingredients: gochugaru, soup soy sauce, sugar, and black pepper. At this stage, adjust the amount of soup soy sauce or sugar based on how salty and sour your kimchi is. If your kimchi is very sour, add a little more sugar; if it lacks saltiness, add more soup soy sauce. It’s important not to add too much at first and to taste as you go.
Step 6
Once all ingredients and seasonings are prepared, it’s time to sauté. Place the pot over medium-high heat and stir-fry for about 3-5 minutes until all ingredients are well combined. Sautéing until the kimchi becomes slightly translucent and the seasonings meld together will result in a deeper flavor for the stew.
Step 7
After sautéing the ingredients thoroughly, pour in the anchovy-kelp broth or clean water until the kimchi is completely submerged. Using broth will provide a deeper and more refreshing taste. Once the liquid is added, bring to a rolling boil over medium-high heat for 10-15 minutes. The key is to let it boil sufficiently so the kimchi becomes tender and the flavors meld into the broth.
Step 8
And there you have it! A delicious tuna kimchi stew that everyone loves, especially kids who will give it a big thumbs up! Enjoy it with a warm bowl of rice!
