Hearty and Flavorful Tuna Kimchi Stew Recipe
Hearty and Flavorful Tuna Kimchi Stew Recipe
Super Simple Baek Jong-won Golden Recipe! Revealing Top Tips for a Deeply Flavorful Tuna Kimchi Stew
Craving a comforting stew? With just kimchi and a can of tuna from your pantry, you can whip up this delicious meal in no time! This Tuna Kimchi Stew is far more flavorful than just kimchi alone, making it a frequent favorite. Experience the magic that will have you clearing your rice bowl in an instant.
Stew Ingredients- Well-fermented kimchi, 3 cups (paper cup measurement)
- Small can of tuna, 1 can
- Tofu, 1/2 block
- Minced garlic, 1/2 Tbsp
- Cheongyang pepper (Korean chili pepper), 1
- Onion, 1/2
- Green onion, 1/2 stalk
- Sesame oil, 1 Tbsp
- Sugar, 1/2 Tbsp
- Gochugaru (Korean chili powder), 1 Tbsp
- Soup soy sauce (Guk-ganjang), 1 Tbsp
- Water, 1000ml (approx. 5 cups)
Cooking Instructions
Step 1
First, prepare the vegetables for the stew. Slice the onion thinly, and cut the green onion and Cheongyang pepper diagonally. Be mindful not to use too much onion, as it can make the stew overly sweet. Prepping the ingredients like this will make the cooking process much smoother.
Step 2
The key to a delicious Tuna Kimchi Stew is well-fermented kimchi! Aged kimchi truly brings out the best flavor in stews. Prepare about 3 cups of well-fermented kimchi, measured with a paper cup. The more sour the kimchi, the deeper the umami flavor you’ll achieve.
Step 3
Heat 1 Tbsp of sesame oil in a pan over medium heat. Add the prepared kimchi and stir-fry until it begins to soften. Once the kimchi is lightly cooked, add 1/2 Tbsp of sugar. This helps to balance the sourness of the kimchi and adds a touch of sweetness, enhancing the overall flavor. Stir-frying the kimchi well is crucial for a deep broth.
Step 4
After stir-frying the kimchi until it’s lightly browned, add the sliced onion and sauté until it becomes translucent. Sautéing the onions allows their natural sweetness to develop. As mentioned before, using too much onion can make the stew taste too sweet, so it’s best to use a moderate amount.
Step 5
Once the onions are translucent, it’s time to boil the stew. Transfer the stir-fried kimchi and onions to a pot. Pour in 1000ml (about 5 cups) of water, ensuring the ingredients are well submerged. Add 1 Tbsp of gochugaru for a pleasant spice and 1 Tbsp of soup soy sauce to build the foundational flavor. Bring to a boil over high heat. You can adjust the amount of soup soy sauce later based on taste.
Step 6
When the stew comes to a boil, reduce the heat to medium and let it simmer until the ingredients are tender. Taste the broth periodically and adjust the seasoning with more soup soy sauce or salt if needed. Once the broth reaches a pleasant salty balance, add the drained tuna (including its oil from the can) to the pot.
Step 7
For a kick of spiciness, add 1 chopped Cheongyang pepper and 1/2 Tbsp of minced garlic. Adding minced garlic towards the end of the cooking process helps to preserve its aromatic flavor. This ensures you get the full fragrance of the garlic in your stew.
Step 8
Finally, add the cubed tofu and chopped green onions. Gently stir to incorporate without breaking the tofu. Increase the heat to high and boil vigorously for about 5 minutes, until the tofu is cooked through and the flavors meld together. Turn off the heat and serve hot. This stew pairs perfectly with a bowl of steamed rice!
