Spicy Kimchi and Tuna Stew
A Hearty and Flavorful Kimchi and Tuna Stew
Here’s a simple yet delicious recipe for Kimchi and Tuna Stew using ingredients you likely have at home! The tangy flavor of slightly fermented kimchi harmonizes beautifully with the rich taste of canned tuna, creating a dish that’s perfect for a satisfying meal with rice. Using plenty of anchovy broth and simmering it gently over low heat allows the flavors to deepen wonderfully over time. This stew is famously even better the next day! Perfect for a chilly day, this comforting stew will elevate your dining table. Make a hearty and beloved meal for your family with this recipe!
Main Ingredients- 1/4 head of Kimchi (slightly sour kimchi recommended)
- 1 can of Tuna (large size)
- 1/2 Onion (sliced thinly)
- Anchovy Broth (generous amount)
Cooking Instructions
Step 1
Prepare about 1/4 head of kimchi. Slightly sour kimchi works best for this stew, as it balances the richness of the tuna and creates a more complex flavor profile. This is a great way to use up leftover kimchi from your kimchi container.
Step 2
Place the kimchi at the bottom of a pot. Arrange the thinly sliced 1/2 onion over the kimchi. Sprinkle 1.5 tablespoons of sugar and 1 tablespoon of gochugaru evenly over the top. The sugar helps to balance the acidity of the kimchi and adds a touch of sweetness and depth.
Step 3
Don’t worry if you don’t have pork! Add one large can of tuna, including its oil. The oil from the tuna adds a wonderful richness and flavor to the stew.
Step 4
Instead of plain water, using anchovy broth will result in a much deeper and more refreshing flavor. Since the stew will be simmered for a long time, add a generous amount of broth. You can add more broth during cooking if it seems to reduce too much.
Step 5
Once all the ingredients and broth are in the pot, cover it with a lid and let it simmer gently over low heat. The longer you simmer it, the softer the kimchi will become and the more the flavors will meld, resulting in a more delicious stew.
Step 6
Continue to simmer over low heat until the kimchi is tender and the broth has slightly reduced to a rich consistency. Kimchi and Tuna Stew is famously even better when reheated the next day, as the flavors have more time to meld. This dish truly benefits from slow, patient cooking. Enjoy this comforting and flavorful stew with a bowl of hot rice!
