Spicy Canned Tuna Kimchi Stew: A Rice Thief!
How to Make Delicious Kimchi Stew with Canned Tuna: A Simple Recipe
Hello everyone! I’m Ryu Yi, a Naver Food influencer. ^^ Tuna is one of my son’s favorite ingredients, so I use it in many dishes. This time, I tried making kimchi stew using ‘gochu-tuna’ (spicy canned tuna). It offers a richer flavor than regular canned tuna and simplifies the cooking process, so I highly recommend it. This addictive kimchi stew will make you finish a bowl of rice in no time! Shall we get started?
Main Ingredients
- 1/2 head of aged/fermented kimchi (well-fermented kimchi works best)
- 2 small cans of spicy canned tuna (use the oil/sauce from the can too)
- 1 block of firm tofu (for stew)
- 1 medium onion
- 1/2 stalk of green onion
- 0-3 Cheongyang chili peppers (adjust for spice level)
- 1L water (using rice water or anchovy broth will make it more flavorful)
Seasonings
- 3 Tbsp sesame oil
- 3 Tbsp plum extract (helps balance the kimchi’s sourness and adds umami)
- 3 Tbsp tuna sauce (or 2 Tbsp Korean soy sauce for soup)
- 1 Tbsp red pepper powder (for color and spiciness)
- 1/2 Tbsp minced garlic
- 3 Tbsp sesame oil
- 3 Tbsp plum extract (helps balance the kimchi’s sourness and adds umami)
- 3 Tbsp tuna sauce (or 2 Tbsp Korean soy sauce for soup)
- 1 Tbsp red pepper powder (for color and spiciness)
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
First, gently shake off excess seasoning from the aged kimchi. Then, cut it into bite-sized pieces (about 2-3 cm). Cutting it evenly will ensure it cooks through properly.
Step 2
Slice the onion into thick, roughly 0.5 cm strips. Cut the green onion and Cheongyang chili peppers diagonally into 5 cm lengths. If you like it spicy, use up to 3 chili peppers; otherwise, 1-2 will suffice.
Step 3
Cut the block of tofu in half, then into 2-3 cm thick rectangular pieces. Cutting it into larger chunks will prevent it from breaking apart too much during cooking.
Step 4
Now, let’s start cooking the stew! Heat 3 tablespoons of sesame oil in a pot over medium-high heat.
Step 5
Once the sesame oil is hot, add all the prepared kimchi to the pot. Stir-fry for 2-3 minutes until the kimchi becomes slightly translucent. This step removes any raw kimchi smell and enhances its savory flavor.
Step 6
After stir-frying the kimchi, add 3 tablespoons of plum extract and continue to sauté. Then, add the sliced onion and cook for another 1-2 minutes until the onion becomes translucent and softened.
Step 7
Pour in 1L of water to cover the stir-fried ingredients. Bring it to a boil over high heat with the lid off.
Step 8
Once the stew comes to a rolling boil, reduce the heat to medium. Skim off any foam that rises to the surface with a spoon for a cleaner, clearer broth. Let it simmer for about 5-7 minutes to tenderize the kimchi.
Step 9
When the kimchi is tender, add the two cans of spicy canned tuna, including all the oil and sauce! Then, carefully arrange the cut tofu pieces into the stew. Adding the tofu after the kimchi has softened helps prevent it from breaking apart.
Step 10
Now it’s time to season. Add 3 tablespoons of tuna sauce, 1 tablespoon of red pepper powder, and 1/2 tablespoon of minced garlic. Stir everything together and let it simmer for another 3-4 minutes to meld the flavors.
Step 11
Finally, add the sliced green onion and Cheongyang chili peppers, and let it simmer briefly until fragrant. Your delicious spicy canned tuna kimchi stew is ready! Before serving, taste and adjust the seasoning with salt if needed. Enjoy it with a hot bowl of rice!
