Spicy Tuna and Kimchi Stew: Quick and Delicious!
How to Make Delicious Tuna Kimchi Stew / Recommended Camping Dish
Try making a simple and flavorful tuna kimchi stew. The spicy broth is absolutely the best! It’s a perfect dish for a quick and satisfying meal, offering a comforting warmth and a delightful kick.
Main Ingredients- Aged Kimchi 450g
- Green Onion 30g
- Potato 120g
- Canned Tuna 1 can
- Tofu 1/2 block
- Broth 800ml
- Red Chili Pepper 1
- Green Chili Pepper 1
Seasoning Ingredients- Red Pepper Flakes 3 Tbsp
- Tuna Extract (or Fish Sauce) 2 Tbsp
- Minced Garlic 1 Tbsp
- Red Pepper Flakes 3 Tbsp
- Tuna Extract (or Fish Sauce) 2 Tbsp
- Minced Garlic 1 Tbsp
Cooking Instructions
Step 1
Take about half of the aged kimchi (around 450g). Cut it into two large pieces, then chop it into bite-sized pieces (about 3-4 cm). This helps the kimchi absorb the broth flavor better.
Step 2
Open the canned tuna (150g). You can add the oil from the tuna can for extra flavor, or drain it if you prefer a less oily stew. The tuna liquid can also be added to taste.
Step 3
Cut the tofu (1/2 block) in half, then slice it into rectangular pieces, approximately 2-3 cm in size.
Step 4
Peel and wash the potato (120g). Cut it in half, then slice each half into semi-circular pieces about 0.5 cm thick. The potato will soften and add a lovely sweetness to the stew.
Step 5
Slice the green onion (30g) diagonally. Also, slice the red and green chili peppers diagonally. These add color and a fresh, spicy kick to the stew.
Step 6
Prepare 800ml of broth. Using anchovy and kelp broth will add a deep umami flavor, making the stew significantly richer than using plain water.
Step 7
Heat a little cooking oil in a pot over medium heat. Add the chopped kimchi and sauté until softened and slightly translucent. Stir-frying the kimchi mellows its sourness and brings out its natural sweetness and savory notes, creating a deeper flavor base.
Step 8
Once the kimchi is well-sautéed, add the canned tuna, sliced potatoes, and the 800ml of broth. Bring to a boil over high heat, then reduce to medium heat and simmer until the potatoes are about two-thirds cooked (approximately 8-10 minutes).
Step 9
When the potatoes are almost tender, add the seasoning ingredients: 3 Tbsp red pepper flakes, 2 Tbsp tuna extract (or fish sauce), and 1 Tbsp minced garlic. Stir well to combine. Then, add the prepared tofu, green onion, and chili peppers. Cover the pot and let it simmer for about 5 more minutes, allowing all the flavors to meld together. Adjust seasoning if needed.
Step 10
Carefully ladle the hot, delicious tuna kimchi stew into serving bowls. Enjoy this hearty and comforting meal with a bowl of steamed rice!
