Spicy & Rich Tuna Meatball Kimchi Stew: The Golden Recipe
Tuna Meatball Kimchi Stew: A Home-Style Staple
A hearty and savory Kimchi Stew featuring tender tuna meatballs. This stew boasts a rich, spicy broth that’s incredibly comforting and satisfying. Perfect for a chilly day or anytime you crave a flavorful, home-cooked meal.
Stew Ingredients- 300g well-fermented napa cabbage kimchi (aged kimchi works best!)
- 3-4 cups water (adjust to your preference)
- 1/4 cup kimchi brine (adds umami)
- 1 green chili pepper (use a Korean chili pepper for extra spice if desired)
- 1/2 stalk green onion, sliced diagonally
- 1 Tbsp cooking oil (you can also use the rendered tuna oil)
Tender Tuna Meatballs- 1 can (150g) tuna, drained of oil (reserve the oil for cooking)
- 1/3 block firm tofu, mashed and squeezed dry
- 1/2 onion, finely minced
- 3 Tbsp flour (helps bind the meatballs)
Tuna Meatball Seasoning- 1/2 tsp minced garlic
- 1/2 tsp salt
- Pinch of black pepper
Kimchi Seasoning- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- Pinch of black pepper
- 1 can (150g) tuna, drained of oil (reserve the oil for cooking)
- 1/3 block firm tofu, mashed and squeezed dry
- 1/2 onion, finely minced
- 3 Tbsp flour (helps bind the meatballs)
Tuna Meatball Seasoning- 1/2 tsp minced garlic
- 1/2 tsp salt
- Pinch of black pepper
Kimchi Seasoning- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- Pinch of black pepper
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- Pinch of black pepper
Cooking Instructions
Step 1
First, chop the kimchi into bite-sized pieces. In a bowl, combine the chopped kimchi with the ‘Kimchi Seasoning’ ingredients (1 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp minced garlic, pinch of black pepper). Mix well, ensuring the kimchi is evenly coated, and let it marinate for about 10 minutes for deeper flavor.
Step 2
Drain the oil completely from the canned tuna. Set aside the drained tuna and the reserved oil. The tuna oil will be used later to sauté the kimchi, adding an extra layer of flavor to the stew.
Step 3
Mash the tofu with your hands and then squeeze out as much water as possible using a cheesecloth or paper towels. Finely mince the onion. In a separate bowl, combine the squeezed tofu, minced onion, drained tuna, and the ‘Tuna Meatball Seasoning’ ingredients (1/2 tsp minced garlic, 1/2 tsp salt, pinch of black pepper). Knead the mixture with your hands until it becomes sticky and well-combined. Then, shape the mixture into small, round meatballs.
Step 4
Heat about 1 Tbsp of cooking oil (or the reserved tuna oil) in a pan over medium-low heat. Gently pan-fry the shaped meatballs until they are lightly golden brown on the outside. This step helps the meatballs maintain their shape in the stew.
Step 5
In a stew pot, add a little of the reserved tuna oil (or cooking oil) and heat it over medium heat. Add the marinated kimchi and sauté for 2-3 minutes until slightly softened. Sautéing the kimchi enhances its flavor and aroma.
Step 6
Once the kimchi is sautéed, pour in 3-4 cups of water and 1/4 cup of kimchi brine. Add the chopped green chili pepper and bring the stew to a boil over high heat. As soon as it boils, reduce the heat to medium, cover the pot, and simmer for about 12 minutes. This allows the kimchi to become tender and its flavors to infuse into the broth.
Step 7
After simmering for 12 minutes, add the pre-seared tuna meatballs and the sliced green onions to the pot. Continue to simmer for another 3-5 minutes, allowing the meatballs to absorb the flavorful broth. Taste the stew and adjust seasoning with salt if needed. Serve hot with freshly cooked rice for a delicious and satisfying meal!
