Spicy and Hearty Tuna Kimchi Soft Tofu Stew (Gochu Tuna Can)
Delicious Way to Use Leftover Spicy Tuna Cans! Flavorful Soft Tofu Kimchi Stew
Do you often find yourself with leftover spicy tuna cans (gochu tuna) from gift sets that nobody eats? I decided to turn those neglected cans into a delicious and hearty kimchi soft tofu stew. The unique flavor of the spicy tuna adds a depth and richness that ordinary tuna cans can’t match. It’s surprisingly delicious and perfect for a satisfying meal!
Ingredients- 2 cans Spicy Tuna (Gochu Tuna)
- 2 small packages Soft Tofu
- 200-300g Kimchi (fermented/sour kimchi recommended)
- 1/2 stalk Green Onion
- 2 Korean Green Chilies (Cheongyang)
Seasoning- 1 Tbsp Soy Sauce for Soup (Gukganjang)
- 1 tsp Minced Garlic
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Soy Sauce for Soup (Gukganjang)
- 1 tsp Minced Garlic
- 1 Tbsp Gochugaru (Korean Chili Flakes)
Cooking Instructions
Step 1
Prepare the 2 cans of spicy tuna. Open the cans and drain out the oil before using. This will result in a cleaner flavor profile. The tuna itself is already seasoned, so minimal additional seasoning is needed.
Step 2
Prepare the aromatics: green onion and Korean green chilies. Slice the green onion thinly (half a stalk) either diagonally or crosswise. Finely chop the 2 Korean green chilies to add a pleasant spiciness. (If you prefer it spicier, feel free to add more chilies or even some mini bell peppers.)
Step 3
Carefully remove the packaging from the soft tofu. Cut each small package into 2-3 large pieces. These will cook down slightly but maintain a wonderfully soft texture that complements the stew.
Step 4
In a pot, add the finely chopped, well-fermented kimchi. Sauté it over medium heat for 2-3 minutes, then add the drained spicy tuna. Stir-fry them together until fragrant. This step is key to developing the base flavor. Pour in 500ml (about 2.5 cups) of water or anchovy-kelp broth.
Step 5
Once the liquid is added, gently place the large pieces of soft tofu into the pot. Bring the stew to a rolling boil over high heat, then reduce slightly and simmer for 10 minutes. This allows the tofu to cook and absorb the flavors.
Step 6
As the soft tofu begins to float to the surface, add the chopped green onion and Korean green chilies. Gently stir everything together and simmer for another 5 minutes. Taste the broth and adjust the seasoning if needed with more soy sauce for soup or a pinch of salt. (Remember that the spicy tuna is already seasoned, so taste before adding too much extra salt.)
Step 7
I was a bit unsure when I first made this, but I was genuinely surprised by how incredibly delicious it turned out! My daughter even commented that it had a richer ‘umami’ flavor compared to stews made with regular tuna cans. Don’t let those spicy tuna cans go to waste – try this recipe for a truly delightful kimchi soft tofu stew!
