Hearty Tuna Kimchi Stew
Simple & Delicious Tuna Kimchi Stew Recipe (Kim Jin-ok’s Cooking)
Hello everyone! It’s been snowing since early this morning. On days like this, a warm soup or stew just hits the spot, doesn’t it? Today, I’m sharing a recipe for Tuna Kimchi Stew that’s incredibly delicious even when made with minimal effort. I personally love adding poached-style eggs to mine! This stew is packed with flavor and perfect for a comforting meal. Get ready to enjoy a hearty bowl that will warm you from the inside out. (Serves 4)
Main Ingredients- 1/4 head of well-fermented Napa Cabbage Kimchi
- 1 can of Tuna
- 100ml Kimchi Juice
- 1/4 Onion
- 1 stalk of Green Onion
- 3 Eggs
- 1000ml Water (about 5 cups)
- 1 Tbsp Soy Sauce (for soup)
- 1 Tbsp Gochugaru (Korean chili powder)
- 1/4 tsp Salt (or to taste)
Cooking Instructions
Step 1
1. First, prepare the vegetables. Thinly slice the 1/4 onion after peeling it. Wash the green onion and slice it diagonally or into bite-sized pieces. These will add flavor at the end.
Step 2
2. Cut the 1/4 head of Napa Cabbage Kimchi into bite-sized pieces, about 2-3 cm. Cutting them too small can cause them to break apart during cooking, so aim for a moderate size.
Step 3
3. Place all the sliced kimchi into a pot. Drain the oil from the canned tuna and add it directly onto the kimchi. The tuna oil will infuse the kimchi with extra flavor, making the stew much richer.
Step 4
4. Place the pot over medium heat and sauté the kimchi with the tuna oil for about 1 minute. This step softens the kimchi and deepens the stew’s flavor profile.
Step 5
5. Pour in 1000ml of water and 100ml of kimchi juice into the pot with the sautéed kimchi. Bring it to a boil over high heat, then reduce to medium-low heat, cover, and simmer for about 5 minutes to allow the kimchi to soften and the broth to develop its delicious taste.
Step 6
6. After 5 minutes, add the drained tuna from the can into the stew. The tuna adds a wonderful umami depth to the broth.
Step 7
7. Once the stew comes to a rolling boil again after adding the tuna, gently crack the 3 eggs directly into the simmering broth without breaking the yolks. Let it simmer over medium heat for 3-4 minutes until the egg whites are set and the yolks are cooked to your liking. They’ll be wonderfully soft if you prefer them slightly runny.
Step 8
8. When the eggs are partially cooked, add the sliced onion. Stir in 1 tablespoon of soy sauce and 1 tablespoon of gochugaru to enhance the flavor. Simmer briefly until the onions are slightly translucent. Taste the stew and add 1/4 teaspoon of salt, or more to your preference, if it needs more seasoning.
Step 9
9. Finally, add the sliced green onions and let it simmer for just one more minute. This allows all the flavors to meld together beautifully, resulting in a perfectly delicious Tuna Kimchi Stew! Enjoy this comforting dish with a hot bowl of rice.
