Tuna Kimchi Stew with Shiitake Mushrooms
Tuna Kimchi Stew Recipe with Shiitake Mushrooms – A Taste of Home!
Introducing a Tuna Kimchi Stew recipe enhanced with the savory depth of shiitake mushrooms. This stew boasts a deep, refreshing broth and a delightful chewy texture from the mushrooms, making for an even richer flavor experience. Easily made with simple ingredients.
Main Ingredients- 1/4 head of well-fermented kimchi (approx. 300g)
- 1 can of tuna (135g)
- 3 shiitake mushrooms
- 1/2 stalk of green onion
- 1 chili pepper (optional)
Cooking Instructions
Step 1
First, carefully check and prepare all the ingredients for the recipe. Drain the tuna can thoroughly to ensure a clean broth. This recipe uses a 135g can of tuna.
Step 2
Remove the tough stems from the shiitake mushrooms and slice them into bite-sized pieces. Slice the green onion diagonally into about 1-2cm pieces or chop finely to infuse the broth with its aroma. If you prefer a spicier stew, thinly slice the chili pepper.
Step 3
Cut the well-fermented kimchi into bite-sized pieces, about 3-4cm in length. Cutting it too small might reduce the satisfying chewiness.
Step 4
Prepare a pot for the kimchi stew. Add the sliced kimchi and 1 tablespoon of perilla oil for a nutty flavor. Sauté the kimchi over medium heat for 1-2 minutes until it becomes slightly softened. This step significantly deepens the umami of the stew.
Step 5
Once the kimchi is lightly sautéed, add 1 tablespoon of minced garlic. Sauté together until the garlic becomes fragrant, being careful not to burn it.
Step 6
Add 3 tablespoons of kimchi juice to enhance the stew’s spicy kick and sauté it with the kimchi. If you don’t have enough kimchi juice, you can add a little water.
Step 7
Add the entire drained can of tuna to the pot and continue to stir-fry with the kimchi and garlic over medium heat for another 1-2 minutes. Pre-sautéing the tuna helps reduce any fishiness and enriches the broth’s flavor.
Step 8
Now, pour in 800ml of rice water or anchovy/kelp broth. Using rice water will make the broth more savory and smooth. Bring the stew to a boil over high heat initially.
Step 9
Add 1 tablespoon of gochugaru (Korean chili flakes) for a spicy flavor and vibrant red color. Adjust the amount based on the kimchi’s saltiness and spice level.
Step 10
To mellow out the kimchi’s tanginess and add a touch of sweetness, stir in 1 teaspoon of sugar. Sugar plays a crucial role in balancing the overall flavor profile.
Step 11
Add 1 tablespoon of soy sauce for soup (gukganjang) to season the stew. Gukganjang contributes to the stew’s characteristic deep flavor.
Step 12
To further enhance the umami, add 1 tablespoon of fish sauce. You can use anchovy, sand lance, or tuna fish sauce. At this point, taste the stew and add more salt or fish sauce if needed.
Step 13
Finally, add the prepared shiitake mushrooms, sliced green onion, and chili pepper (if using). Bring to a boil over high heat, then reduce to medium-high, cover, and simmer for about 10 more minutes. This allows the shiitake mushrooms to fully infuse their flavor into the broth, completing your delicious Tuna Kimchi Stew!
