Spicy & Savory Tuna Kimchi Stew: A Quick Recipe with Aged Kimchi!
Whip up a Delicious Tuna Kimchi Stew with Aged Kimchi!
Aged kimchi is best when steamed and simmered to perfection! So, I decided to make some tuna kimchi stew with the kimchi I had at home. This recipe brings together the deep flavor of aged kimchi and the savory taste of tuna, creating a comforting and hearty stew. It’s perfect for a satisfying meal!
Main Ingredients
- Aged Kimchi or Sour Kimchi 1/4 head (approx. 300g)
- Canned Tuna 1 can (150g)
- Tofu 1/2 block (approx. 150g)
- Mushrooms (Shiitake or Oyster) a handful (optional)
Cooking Instructions
Step 1
Chop the kimchi into bite-sized pieces. Heat a pot or a Korean earthenware pot (ttukbaegi) over medium heat. Add about 2 tablespoons of the oil from the canned tuna and stir-fry the chopped kimchi. (If you don’t have tuna oil, you can use cooking oil.)
Step 2
Continue to stir-fry the kimchi over medium-low heat for about 5-7 minutes until it softens and wilts significantly. Stir occasionally to prevent it from sticking to the bottom of the pot. Be mindful of the heat, as high heat can cause it to burn.
Step 3
If your kimchi is very sour, start by adding 1/2 Tbsp of sugar and taste. If you prefer a sweeter taste or want to neutralize the sourness further, you can add up to 1 Tbsp. Be careful not to add too much sugar, as it can make the stew overly sweet. The key is to adjust based on the sourness of your kimchi. (Adding more than 1 Tbsp is not recommended.)
Step 4
Add 1 Tbsp of Guk-ganjang (soy sauce for soup) and stir-fry with the kimchi for another minute. Guk-ganjang adds a deeper flavor to the kimchi.
Step 5
Pour in 2 to 3 bowls (about 500-700ml) of water or anchovy-kelp broth, using a rice bowl as a measure. Using broth instead of water will make the stew richer and more refreshing. Once it starts boiling, add 1 Tbsp of Gochugaru (Korean chili powder) for a spicy kick.
Step 6
Add 1 Tbsp of fish sauce for an umami boost. (If you don’t have fish sauce, anchovy sauce or saeujeot (fermented shrimp) can be used as alternatives.) Taste the stew as it simmers and adjust the seasoning with salt if needed. Add salt gradually until it reaches your desired taste.
Step 7
Once the stew is boiling, add the drained canned tuna (just the tuna meat), tofu cut into bite-sized pieces, mushrooms, and chopped green onions. If you didn’t use all the tuna oil in the beginning, you can add 1-2 Tbsp of tuna oil now for extra flavor (optional).
Step 8
Bring the stew back to a boil after adding all the ingredients, and let it simmer for about 5 more minutes to allow the flavors to meld. Your delicious Tuna Kimchi Stew is ready! Enjoy it with a hot bowl of rice!
