Spicy Tuna and Tofu Kimchi Stew
The Ultimate Kimchi Stew Recipe: Spicy Tuna and Tofu Kimchi Stew for a Burst of Flavor!
As the Chuseok holiday comes to an end, my palate and stomach crave something to refresh them. A spicy, invigorating Kimchi stew is just the ticket! In the past, we might have made a stew using leftover Chuseok pancakes or seasoned vegetables, but nowadays, those can feel a bit rich. So, I prefer to make a bright and spicy Kimchi stew separately. Just looking at this bubbling Tuna and Tofu Kimchi Stew makes my mouth water. The harmony of savory tuna, creamy tofu, and crisp kimchi is a magical combination that makes you finish two bowls of rice in no time! Served with a side of savory fried egg, it’s an absolutely perfect meal.
Main Ingredients- 1/2 head of well-fermented kimchi (approx. 500g)
- 1 can (150g) of tuna
- 1 block (approx. 300g) of tofu
- 1 Tbsp minced garlic
- 2 stalks of green onion
- 3 cups (approx. 600ml) of rice water or kelp broth (optional)
- A small amount of hand-pulled noodle dough (optional)
Seasoning- 2 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp soy sauce (can omit if using fish sauce)
- 1 tsp sugar (adjust according to kimchi’s sourness)
- 2 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp soy sauce (can omit if using fish sauce)
- 1 tsp sugar (adjust according to kimchi’s sourness)
Cooking Instructions
Step 1
Today, we’re adding tuna and tofu to our Kimchi stew for a richer and more satisfying dish. The savory flavor of tuna and the creamy texture of tofu unexpectedly complement the Kimchi stew perfectly.
Step 2
Slice the 2 stalks of green onion diagonally into large pieces. Cutting the green onions generously adds depth of flavor to the stew and makes it visually appealing.
Step 3
Well-fermented kimchi is key to a great Kimchi stew! While aged kimchi is ideal, a well-fermented regular kimchi also works wonderfully. We’re using half a head here. You can adjust the amount based on your preference.
Step 4
Place the prepared kimchi in the pot. Layering the kimchi at the bottom helps prevent sticking and allows the flavors to meld beautifully as it cooks.
Step 5
Arrange the generously sliced green onions on top of the kimchi. The fresh aroma of the green onions will infuse the entire stew.
Step 6
Cut the block of tofu into bite-sized pieces. Be careful when adding the tofu to the pot to prevent it from breaking apart.
Step 7
Pour in 3 cups of rice water, which is collected while cooking rice. If you don’t have rice water, kelp broth or plain water works just fine. Kimchi stew is best when simmered and reduced, so don’t be shy with the liquid!
Step 8
If you have any kimchi juice from the jar, add about a ladleful. This will add an extra layer of depth and flavor to the stew.
Step 9
Open the can of tuna. You can drain the oil for a lighter flavor, or add the oil along with the tuna for a richer, more savory taste. Choose what you prefer!
Step 10
When adding the tuna, especially with its oil, adding gochugaru (chili powder) balances the richness with spiciness, enhancing the overall savory profile.
Step 11
Add about 2 tablespoons of gochugaru for a spicy kick. For an extra fiery stew, feel free to add more gochugaru or some chopped Cheongyang peppers.
Step 12
Add 1 tablespoon of fish sauce (like anchovy or sand lance sauce) to enhance the umami flavor and deepen the broth. Soy sauce can be used as a substitute.
Step 13
Add 1 tablespoon of soy sauce. Soy sauce not only adds saltiness but also provides a subtle sweetness and aroma to the broth. Using too much can make the stew look murky, so 1 tablespoon is generally a good amount.
Step 14
Adding about 1 teaspoon of sugar helps to mellow out the sourness of the kimchi and balances the overall flavor profile. It enhances the natural umami of the ingredients, making the stew even more delicious.
Step 15
Minced garlic is essential for Kimchi stew! About 1-2 tablespoons of minced garlic will add a pungent aroma and flavor that elevates the stew. The difference in taste is significant when garlic is added – it truly makes the stew better!
Step 16
All the ingredients and seasonings are now in the pot. Start by boiling vigorously over high heat to allow the ingredients to meld together.
Step 17
Once the stew is boiling vigorously, reduce the heat to low, cover, and let it simmer for a good while (about 15-20 minutes) to allow the flavors to deepen. If the stew becomes too thick, you can add a little more water.
Step 18
If you have any leftover hand-pulled noodle dough, you can add it to the stew instead of ramen noodles for a delightful variation.
Step 19
Drop spoonfuls of the noodle dough into the simmering stew. Since the dough takes time to cook, it’s best to add them gradually rather than all at once. Cook over low heat until the noodles are tender.
Step 20
Adding noodles or ramen can sometimes mellow out the stew’s spiciness. Restaurants often add them midway through eating, but today we’re adding them from the start for a chewy texture. Once all the dough is added, bring it back to a boil briefly to ensure the noodles are cooked through. (Tip: For a clearer broth, you can boil the hand-pulled noodles separately and add them at the very end.) The broth has become a bit cloudy with the addition of the noodles.
Step 21
With the hand-pulled noodles cooked to perfection, your delicious Tuna and Tofu Kimchi Stew is ready! It’s incredibly satisfying served over a bowl of hot rice.
Step 22
A perfectly fried egg is the ultimate companion to Kimchi stew! The combination of warm, savory stew and a runny-yolked fried egg is simply unbeatable.
Step 23
Placing the fried egg next to the Kimchi stew makes it even more appetizing. I’m definitely ready for two bowls of rice today. This dish never disappoints!
Step 24
After enjoying a hearty meal of Kimchi stew and fried egg, a cup of aromatic drip coffee is a wonderful way to finish. The combination of savory tuna and tofu, spicy kimchi, and flavorful coffee might sound unusual, but it pairs surprisingly well! Haha.
