Spicy and Refreshing Fish Cake and Tuna Kimchi Stew
Super Simple Fish Cake and Tuna Kimchi Stew Recipe
Introducing a hearty and refreshing kimchi stew recipe made with well-fermented summer napa cabbage kimchi, chewy fish cakes, and savory tuna. This simple yet deeply flavorful stew is guaranteed to make you finish a bowl of rice in no time!
Stew Main Ingredients- 350g well-fermented napa cabbage kimchi (the sourer, the better)
- 2 sheets of flat fish cake (cut into bite-sized pieces)
- 1 can of tuna (small size, drained well)
- 1/2 stalk of green onion (sliced diagonally or chopped)
- 2 Korean green chilies (add for extra spice, chopped)
Seasonings & Broth- 1 tsp sugar (adjust to balance the kimchi’s sourness)
- Pinch of black pepper (for aroma)
- 1/2 cup kimchi brine (adds depth to the stew)
- Approx. 500-600ml water or anchovy broth (enough to cover the kimchi)
- 1 tsp sugar (adjust to balance the kimchi’s sourness)
- Pinch of black pepper (for aroma)
- 1/2 cup kimchi brine (adds depth to the stew)
- Approx. 500-600ml water or anchovy broth (enough to cover the kimchi)
Cooking Instructions
Step 1
First, check your napa cabbage kimchi. The summer kimchi that I had leftover from before has fermented beautifully and is perfectly sour and delicious! The quality of your kimchi is key to the stew’s flavor, so using well-aged kimchi is important.
Step 2
Prepare the canned tuna by draining all the oil thoroughly. Removing the tuna oil prevents the stew from becoming greasy.
Step 3
Slice the green onion diagonally or chop it finely. Chop the Korean green chilies, removing the seeds if you prefer less heat, to add a spicy aroma. Adjust the amount of chilies to your preference.
Step 4
Now, add the bite-sized kimchi and the flat fish cakes to a pot. Scatter the drained tuna evenly over the top. Add half a cup of kimchi brine, 1 teaspoon of sugar, and a pinch of black pepper to form the base of the seasoning.
Step 5
Using a spatula or spoon, mix all the ingredients well and stir-fry over medium heat for about 2-3 minutes. Stir-frying the ingredients like this will soften the kimchi further and help the seasonings penetrate the ingredients.
Step 6
Pour in water or anchovy broth until the kimchi is just submerged. I used about 500-600ml of water. Bring to a rolling boil over high heat and let it simmer for 10 minutes, allowing the kimchi to cook thoroughly.
Step 7
Once the stew is boiling vigorously, add the prepared green onions and Korean green chilies. Continue to simmer for another 2-3 minutes. At this stage, taste the stew and adjust the flavor: if it’s too sour, add a little more sugar; if it needs more depth, a dash of soy sauce can enhance the savory notes.
Step 8
Your mouth-watering fish cake and tuna kimchi stew is ready! This stew, though simple to make, is incredibly delicious and will have you finishing your rice in no time. The chewy fish cakes and savory tuna complement the deep flavor of the kimchi, making it a satisfying meal that the whole family will love.
