Spicy and Refreshing Tuna Kimchi Stew Recipe
The Ultimate Tuna Kimchi Stew Recipe: Foolproof and Delicious Every Time
Kimchi stew is incredibly delicious whether you make it with pork or ham. However, if you have tasty kimchi, it’s a versatile soup dish that turns out great with any addition! Today, I’m sharing a simple and easy secret to making the universally loved tuna kimchi stew. The deep flavor of aged kimchi combined with the richness of tuna creates a wonderfully spicy stew that’ll have you finishing two bowls of rice in no time. Shall we get started?
Main Ingredients- Well-fermented Kimchi (Aged Kimchi) 1/4 head
- Canned Tuna 1 can (150g)
- Green Onion 1/2 stalk
- Onion 1/2
- Salted Shrimp (Saewoojeot) 1/2 Tbsp
- Sugar 1/2 Tbsp (adjust based on kimchi’s sourness)
- Minced Garlic 1 Tbsp
- Red Pepper Flakes (Gochugaru) 1 Tbsp (adjust to taste)
- Soy Sauce for Soup (Guk-ganjang) 1 Tbsp (adjust to taste)
- Cooking Oil 1 Tbsp
Cooking Instructions
Step 1
The secret to delicious kimchi stew starts with delicious kimchi! Slice the aged kimchi into bite-sized pieces (about 2-3cm wide). Place the sliced kimchi in a pot. Instead of adding separate cooking oil, we’ll use the oil from the tuna can to stir-fry the kimchi. Open the tuna can, drain a little of the oil first, and then use this oil to sauté the kimchi in the pot for a more savory and deep flavor. If the kimchi is too sour, add a little sugar to mellow out the tartness. Add 1 Tbsp of minced garlic and stir-fry the kimchi over medium heat until it becomes tender and slightly wilted.
Step 2
Stir the kimchi occasionally to prevent it from sticking to the bottom of the pot. Stir-frying the kimchi thoroughly like this softens its aged flavor and helps reduce the overall cooking time for the stew. As it stir-fries, the liquid will reduce, concentrating the kimchi’s flavor and creating a richer taste. Slice the onion into 0.5cm thick strips or dice it.
Step 3
Add the sliced onions to the sautéed kimchi and stir-fry them together. Now it’s time to add the seasonings that will deepen the flavor. Add 1 Tbsp of soy sauce for soup and 1 Tbsp of red pepper flakes, and stir-fry for a little longer until the kimchi and onions are well combined. Stir-frying the seasonings briefly beforehand allows them to penetrate the ingredients better, making the stew broth significantly more flavorful.
Step 4
Now, let’s add the water to create the stew base. Pour in enough water or anchovy-kelp broth to cover the kimchi generously (about 500ml to 600ml). Cover the pot and let it simmer over medium heat for at least 10 minutes, or until the kimchi is completely tender. Simmering the kimchi until it’s very soft allows the deep flavors of the kimchi stew to fully develop.
Step 5
Once the kimchi is tender, it’s time to add the tuna. Adding the tuna too early and boiling it can cause it to become mushy and break apart, so it’s best to add it after the kimchi is well-cooked. Drain the oil from the tuna can and add only the tuna chunks. Taste the broth and adjust the seasoning with salted shrimp if needed. Using salted shrimp adds umami and makes the broth more refreshing and deeply flavored. Finally, add the diagonally sliced green onions and let it simmer briefly to finish. Enjoy your delicious tuna kimchi stew with a hot bowl of rice!
