Spicy and Deep Flavor! The Golden Recipe for Delicious Kimchi Stew at Home
Don’t Hesitate! This Kimchi Stew Recipe Guarantees Success!
When you crave a hearty home-cooked meal amidst a busy life, here’s a kimchi stew recipe that anyone can make deliciously, even without special cooking skills. The key to great kimchi stew is, of course, delicious kimchi! I made this batch with store-bought kimchi, and it turned out wonderfully. I added plenty of tender tuna and savory Spam for a rich flavor. You don’t necessarily have to use both tuna and Spam. Feel free to use the ingredients you have on hand to create your own unique kimchi stew!
Main Ingredients- 1 bowl of well-fermented kimchi (cut into bite-sized pieces)
- 1 can of tuna (including oil)
- 1 small can of Spam (diced)
- 1/2 stalk of green onion (chopped)
- 1/2 block of tofu (cut into bite-sized pieces)
- 1 Tbsp gochugaru (Korean chili powder)
- 1/2 Tbsp minced garlic
- 2 ladles of kimchi juice
- 2 cups of water (use broth for a deeper flavor)
Cooking Instructions
Step 1
The first step to creating a deep flavor for your kimchi stew! In a pot, add the oil from the tuna can and stir-fry the cut kimchi until fragrant. If you find the tuna oil too rich, you can use regular cooking oil, but using the tuna oil itself enhances the flavor. Stir-fry the kimchi until it becomes slightly translucent and softened.
Step 2
Once the kimchi is well-stirred, add the entire can of tuna and the diced Spam. Stir-fry them briefly together. Now, pour in 2 ladles of kimchi juice and 2 cups of water, which will form the base of your stew. If you don’t have enough kimchi juice, use what you have and top up with water. Using broth instead of water will result in an even deeper and richer taste.
Step 3
Now, bring the stew to a rolling boil over high heat. Once it starts boiling vigorously, reduce the heat to medium and let it simmer gently, allowing the flavors to meld. Skim off any foam that rises to the surface for a cleaner taste.
Step 4
When the stew has simmered for a bit, add the chopped green onions, minced garlic (1/2 Tbsp), and gochugaru (1 Tbsp). If you prefer it spicier, you can also add 1-2 chopped Cheongyang peppers at this stage for an extra kick.
Step 5
Finally, add the bite-sized tofu pieces and simmer for a little longer. Stir gently to avoid breaking the tofu. Taste the stew and adjust the seasoning with salt or soy sauce if needed. Personally, I find adding about half to one tablespoon of soy sauce enhances the umami flavor, making it even more delicious.
