Super Simple Tuna and Kimchi Stew Recipe
How to Make a Deliciously Simple Tuna and Kimchi Stew
Today, let’s whip up a super simple, golden-ratio tuna and kimchi stew that’s perfect served over freshly cooked rice. You won’t need any other side dishes with this hearty stew! Let’s get started making our Tuna Kimchi Stew.
Main Ingredients- 150g well-fermented kimchi
- 150g canned tuna, drained (reserve the oil)
- 10cm section of green onion (scallion)
- 1/2 medium onion
Seasonings- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp fish sauce (optional, for extra depth)
Broth Ingredients- 10 dried anchovies (for broth)
- 500ml water (about 2 cups)
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp fish sauce (optional, for extra depth)
Broth Ingredients- 10 dried anchovies (for broth)
- 500ml water (about 2 cups)
Cooking Instructions
Step 1
Start by preparing your kimchi, the heart of the stew. Finely chop about 150g of well-fermented napa cabbage kimchi into bite-sized pieces (around 2-3cm). Using slightly sour kimchi will give the stew a richer flavor.
Step 2
Prepare 150g of canned tuna. Crucially, do not discard the oil that comes with the tuna! This oil is packed with flavor and will add a wonderful depth to your stew.
Step 3
Thinly slice half a medium onion. The natural sweetness of the onion will balance the spicy and savory notes of the kimchi.
Step 4
Slice about 10cm of green onion diagonally. This will be added towards the end for a fresh aroma and flavor.
Step 5
Measure out 1 tablespoon of gochugaru (Korean chili flakes) for a gentle kick of heat and vibrant color.
Step 6
Add 1 tablespoon of minced garlic. This aromatic staple will enhance the overall savory profile of the stew.
Step 7
Let’s make a flavorful broth. In a pot, combine 500ml of water and 10 dried anchovies (gutted and heads removed if desired). Bring to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes to extract the anchovy flavor. Strain the broth and set it aside.
Step 8
Now, let’s start building the stew. Add the reserved tuna oil to a pot over medium heat. Add the chopped kimchi and sauté until it softens and becomes slightly translucent. Sautéing the kimchi mellows its sharp acidity and brings out its umami.
Step 9
Once the kimchi is sautéed, add the sliced onions to the pot and continue to stir-fry until the onions become softened and slightly translucent. This step allows the sweetness of the onions to meld with the kimchi.
Step 10
Pour in the prepared anchovy broth (500ml). Add the gochugaru and minced garlic. Bring the mixture to a boil over high heat, allowing the flavors to meld together.
Step 11
Tuna can easily break apart if cooked for too long, so it’s best added towards the end. Add the 150g of tuna, 1 tablespoon of fish sauce (if using), and 1/2 tablespoon of soup soy sauce. Reduce the heat to medium and simmer for about 5 more minutes. The fish sauce adds an extra layer of savory depth, but feel free to omit it or use more soup soy sauce if preferred.
Step 12
Finally, add the diagonally sliced green onions to the stew and let it simmer for another minute or two. The fresh, pungent aroma of the green onions will beautifully complement the rich flavors of the stew.
Step 13
Your delicious Tuna Kimchi Stew is ready! The perfect harmony of kimchi and tuna makes this dish incredibly satisfying. It’s so convenient because it requires no other side dishes, making it an ideal quick and hearty meal. Enjoy it piping hot with a bowl of steamed rice!
