Hearty and Spicy Ham and Tuna Kimchi Stew
Hearty and Spicy Ham and Tuna Kimchi Stew
Creative Ways to Use Aged Kimchi! The Golden Recipe for Kimchi Stew Enhanced with Ham and Tuna, a Perfect Winter Delicacy
Kimchi stew is a timeless Korean comfort food that never gets old! Especially when you have plenty of aged kimchi from the kimchi-making season, creating a delicious stew from it is a special treat. We’re introducing a ham and tuna kimchi stew where the tangy flavor of aged kimchi harmonizes beautifully with the savory richness of ham and the nutty taste of tuna. This hearty and spicy stew is perfect for warming you up on a cold winter day. This recipe yields a generous portion, allowing you to store leftovers in the refrigerator for 2-3 days, making it an excellent time-saver for busy days. Since one batch can provide multiple meals, let’s get started on making this satisfying winter staple, the ham and tuna kimchi stew!
Basic Ingredients- 4 cups aged kimchi (approx. 600g)
- 1 can tuna (135g)
- 3 frankfurter sausages (approx. 200g)
- 1 medium onion
- 1 large green onion
- 2 tablespoons minced garlic
- 2L anchovy and kelp broth (or 2L water)
Seasoning Ingredients- 2 tablespoons soy sauce for soup (guk-ganjang)
- 1/3 tablespoon salt (adjust to taste)
- Salted shrimp or fish sauce (optional, for added umami)
- 2 tablespoons soy sauce for soup (guk-ganjang)
- 1/3 tablespoon salt (adjust to taste)
- Salted shrimp or fish sauce (optional, for added umami)
Cooking Instructions
Step 1
First, prepare the broth that will form the deep flavor base of your kimchi stew. Prepare 2L of rich broth by simmering anchovies and kelp. If you plan to make a large batch to enjoy over several days, use this amount. For a smaller portion serving 2-3 people, 1L of broth or water is sufficient. Using broth rather than plain water is recommended for a clear and refreshing soup base.
Step 2
Next, prepare the vegetables. Peel the medium onion and cut it into quarters, then slice it into bite-sized pieces. For the large green onion, separate the white and green parts and chop them finely. The white part adds a refreshing flavor to the broth, while the green part is added at the end for aromatic freshness.
Step 3
Now, get your ham and tuna ready. Drain most of the oil from 1 can of tuna (135g). Slice the 3 frankfurter sausages into rounds, about 0.5cm thick, so they don’t break apart too much in the stew. Cut the 4 cups of aged kimchi into bite-sized pieces, using scissors if needed. You can adjust the amount of kimchi depending on how sour it is.
Step 4
It’s time to assemble the stew in the pot. Add the 4 cups of sliced aged kimchi and 1 can of drained tuna to the pot. Including the sliced frankfurter sausages adds another layer of flavor, complementing the spicy kimchi with the savory notes of the ham. Add a generous 2 tablespoons of minced garlic, followed by the sliced onion and the white parts of the green onion.
Step 5
Pour the prepared 2L of broth (or water) over all the ingredients in the pot and bring to a boil over high heat. While some recipes suggest sautéing the kimchi first, I prefer adding all ingredients directly to the broth. This method simplifies the cooking process significantly, and it allows the flavors of the kimchi, ham, and tuna to meld naturally into the soup, creating a deep and rich taste. Let the stew simmer gently over medium heat for about 15-20 minutes, or until the kimchi is tender and the flavors from the ham and tuna have fully infused the broth. Taste the stew and adjust the seasoning. It’s best to add 2 tablespoons of soy sauce for soup first, then use salt to reach your desired level of saltiness for a clean flavor. If you like, a little salted shrimp or fish sauce can be added for an extra boost of umami.
Step 6
And there you have it – a delicious Ham and Tuna Kimchi Stew! The combination of well-fermented kimchi with savory tuna and flavorful ham creates the perfect hearty soup to warm you up on a chilly winter day. Its simple, one-pot cooking method makes it easy for anyone to prepare, and the taste is guaranteed to be satisfying. Kimchi stew, along with doenjang jjigae (soybean paste stew), is one of the most frequently enjoyed stews in Korea. Making a large batch like this is great because you can enjoy it for 2-3 days, providing a hearty meal without constant cooking. As the winter gets colder, complete your dining table with a warm and comforting meal of this delicious Ham and Tuna Kimchi Stew made with your flavorful aged kimchi!
