Spicy & Savory! Restaurant-Quality ‘Tuna Kimchi Stew’ Golden Recipe
Whip up restaurant-level deliciousness at home with this easy Tuna Kimchi Stew recipe!
No need to go out for a delicious kimchi stew anymore! I’ve recreated that authentic, mouthwatering restaurant taste right in my own kitchen. My boyfriend made it for me once, and I fell in love with the flavor so much that I now make it twice a week – shhh! Get ready to become addicted to this fantastic recipe.
Core Ingredients- 1 bowl of well-fermented Kimchi (approx. 200g or 1 paper cup)
- 100g can of Tuna
- 1/2 medium Onion
- 1 stalk of Green Onion
- 1 Korean Chili Pepper (or 2 for extra spice)
Flavor-Boosting Seasonings (using tablespoon measure)- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce (anchovy or shrimp)
- 1/2 packet of Sari Gomtang Ramen Soup Base (This is the secret ingredient!)
- 0.5 Tbsp MSG Seasoning (optional, but recommended for authenticity)
- 1 Tbsp Sesame Oil
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce (anchovy or shrimp)
- 1/2 packet of Sari Gomtang Ramen Soup Base (This is the secret ingredient!)
- 0.5 Tbsp MSG Seasoning (optional, but recommended for authenticity)
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, prepare all your ingredients: kimchi, tuna, onion, green onion, and chili pepper. The absolute key to achieving that restaurant-quality flavor in your Tuna Kimchi Stew is the ‘Sari Gomtang Ramen Soup Base’! While store-bought broth is fine, adding this packet elevates the umami and depth of flavor significantly. Don’t skip this!
Step 2
To build a stew with great depth, heat 1 Tbsp of sesame oil in a pot over medium-low heat. Add your chopped kimchi and sauté until it softens and becomes glossy, about 3-4 minutes. This step is crucial for developing the kimchi’s flavor.
Step 3
Here’s another tip for a richer broth: finely mince the onion. Adding finely chopped onion allows it to dissolve into the broth as it cooks, contributing to a smoother, more complex flavor profile that significantly enhances the soup.
Step 4
Once the kimchi is sautéed, add the minced onion and continue to stir-fry them together. Now, add 1 Tbsp of sugar. Sugar helps to balance the tartness of the kimchi and rounds out the overall flavor profile of the stew.
Step 5
Typically, people discard the liquid from the tuna can. However, adding a small amount of this liquid is one of the secrets to upgrading your stew’s flavor! Add about 1-2 tablespoons of the tuna liquid. It infuses the stew with the tuna’s natural essence and adds another layer of delicious umami.
Step 6
Now it’s time to build the stew’s base. Add 500ml of water (about 2.5 paper cups) and the ‘1/2 packet of Sari Gomtang Ramen Soup Base’ to the sautéed kimchi and onion mixture. Stir well to dissolve the soup base. Bring it to a boil over high heat, then reduce to medium heat and simmer for 5 minutes to allow the flavors to meld.
Step 7
While the broth simmers, prepare the remaining seasonings. Mix 1 Tbsp minced garlic, 1 Tbsp gochugaru, 1 Tbsp fish sauce, and 0.5 Tbsp MSG seasoning. Slice the Korean chili pepper diagonally. Add this seasoning mixture and the sliced chili pepper to the simmering stew. Reduce the heat to low and let it cook for another 10 minutes. Simmering slowly allows the ingredients’ flavors to deepen and integrate beautifully.
Step 8
Finally, garnish generously with diagonally sliced green onions and let it simmer for a final moment. Voilà! Your restaurant-style Tuna Kimchi Stew, rich and perfectly spicy, is ready. This stew is so satisfying, you’ll finish a whole bowl of rice with it! Give this amazing flavor a try.
