Spicy and Flavorful Tuna Kimchi Stew: Easy Homemade Recipe
Spicy and Flavorful Tuna Kimchi Stew: Easy Homemade Recipe
[Parents’ Day Special] An Easy Tuna Kimchi Stew Perfect for Gifting to Your Parents
Learn how to easily make delicious Tuna Kimchi Stew with this step-by-step recipe. Discover the secrets to a rich broth!
Main Ingredients- 1/2 head of well-fermented Kimchi (approx. 500g)
- 1 Onion (medium size)
- 1/2 stalk of Green Onion (Scallion)
- 4 Cheongyang peppers (adjust to your spice preference)
- 3 cans of Tuna (150g each, drained)
- 1.5 liters of Rice Water (approx. 7.5 cups)
- 1 block of Tofu (firm or stewing type)
Seasonings- 3 Tbsp Soy Sauce (Guk-ganjang or regular)
- 2 Tbsp Sugar
- 2 Tbsp Perilla Oil
- 1 Tbsp Minced Garlic
- 3 Tbsp Red Pepper Flakes (Gochugaru)
- 5 Tbsp Kimchi Brine
- 3 Tbsp Soy Sauce (Guk-ganjang or regular)
- 2 Tbsp Sugar
- 2 Tbsp Perilla Oil
- 1 Tbsp Minced Garlic
- 3 Tbsp Red Pepper Flakes (Gochugaru)
- 5 Tbsp Kimchi Brine
Cooking Instructions
Step 1
First, prepare the vegetables and tofu for the stew. Cut the block of tofu into 1.5-2cm thick slices. Slice the onion into strips. Chop the green onion diagonally and the Cheongyang peppers finely. If you prefer it spicier, add more peppers; if you want it milder, reduce the amount.
Step 2
Cut the well-fermented kimchi into bite-sized pieces (about 2-3cm) and place it in a pot. If your kimchi is very sour, you might want to slightly increase the sugar. Using aged kimchi will add a deeper flavor.
Step 3
To the kimchi in the pot, add 2 Tbsp of sugar, 2 Tbsp of perilla oil, and 5 Tbsp of kimchi brine. The nutty aroma of perilla oil enhances the kimchi’s flavor. Sauté this mixture over medium-low heat for about 3-5 minutes until the kimchi softens and its savory taste develops.
Step 4
Once the kimchi is sufficiently sautéed, add the sliced onion and 1 Tbsp of minced garlic. Continue to sauté until the onions become translucent and release their sweet fragrance. This step adds a refreshing sweetness to the broth.
Step 5
When the onions are well-cooked, pour in 1.5 liters of rice water and bring it to a boil over high heat. Using rice water makes the broth less cloudy and smoother. Once the broth is boiling, carefully add the drained tuna cans (3 cans) and the sliced tofu (1 block). Add the tuna after the broth starts boiling to prevent it from breaking apart too much.
Step 6
As the stew returns to a boil, stir in 3 Tbsp of red pepper flakes (gochugaru) to dissolve. This adds a pleasant spiciness and a vibrant color to the stew.
Step 7
Finally, add 3 Tbsp of soy sauce to season. Guk-ganjang (soup soy sauce) adds more umami, but regular soy sauce can be used as a substitute. Taste and adjust seasoning; add more soy sauce if needed, or leave as is if the flavor is balanced.
Step 8
Once the stew is vigorously boiling, add the prepared green onion and Cheongyang peppers. Let it simmer for a little longer. The aromatic vegetables will further enhance the stew’s flavor, creating a delicious Tuna Kimchi Stew. You can serve it immediately after turning off the heat, or let it simmer for another 5 minutes for an even deeper flavor. Enjoy with a warm bowl of rice!
