Quick Tuna Kimchi Stew (No Pork!) – Perfect for Home Cooking
How to Make Delicious Tuna Kimchi Stew
A simple yet deeply flavorful tuna kimchi stew recipe that you can make easily with just kimchi and canned tuna from your pantry. It’s incredibly satisfying even without pork!
Main Ingredients- 300g Well-fermented Kimchi, cut into bite-sized pieces
- 150g Canned Tuna, drained
- 1/2 Onion, thinly sliced
- 1/2 Green Onion (Scallion), diagonally sliced
- 1/2 block Firm Tofu, diced
- 1 Korean Chili Pepper (optional), finely chopped
Cooking Instructions
Step 1
Cut the well-fermented kimchi into bite-sized pieces (about 2-3 cm) and place them in a pot. If your kimchi is too sour, you can add a little sugar to balance the flavor.
Step 2
Arrange the sliced onion, diagonally sliced green onion, diced tofu, and chopped Korean chili pepper attractively on top of the kimchi. The vegetables will add sweetness as they cook.
Step 3
Drain most of the oil from the canned tuna and place it in the center of the pot, on top of the kimchi and vegetables. Finally, pour in 400ml of broth (or rice water) until the ingredients are mostly submerged.
Step 4
Add the seasonings: 2 Tbsp gochugaru, 2 Tbsp soy sauce, 1/2 Tbsp sugar, and 1 Tbsp minced garlic. Stir gently to combine. Adjust the amount of soy sauce based on the saltiness of your kimchi.
Step 5
Cover the pot and bring to a boil over high heat. Once it starts boiling, remove the lid, reduce the heat to medium, and simmer for 10-15 minutes, or until the flavors have melded beautifully and the stew has thickened slightly. Simmering longer will deepen the taste. Skim off any foam that rises to the surface for a clearer broth.
