Spicy Tuna and Kimchi Stew Recipe
Spicy Tuna and Kimchi Stew Recipe
A Delicious Meal Using Aged Kimchi: The Foolproof Tuna Kimchi Stew Secret Revealed!
Create a fantastic meal using everyday pantry staples like canned tuna and aged kimchi. By adding a whole can of tuna, including its oil, along with 1/4 head of aged kimchi and seasoning vegetables, you can achieve a deep and refreshing flavor. Once the stew simmers down, it becomes a perfect rice thief when spooned over warm rice. Enjoy this comforting and flavorful dish! #KimchiStew #SideDish #CannedTuna #AgedKimchiRecipe #HomeCooking
Main Ingredients- 1/4 head aged kimchi (approx. 300g)
- 1 can (150g) canned tuna (use entire can with oil)
- 1/2 onion
- 3 cups anchovy-kelp broth (or water)
- 1 stalk green onion (scallion)
- 2 Korean chili peppers (cheongyang peppers)
Cooking Instructions
Step 1
Place the 1/4 head of aged kimchi into a deep pot. If the kimchi is too large, you can cut it into bite-sized pieces. Then, add the entire 150g can of tuna, including all of its oil. This oil will add richness to the stew.
Step 2
Slice the 1/2 onion into thick strips and spread them evenly over the kimchi and tuna. Pour in 3 cups of anchovy-kelp broth, enough to cover the ingredients. If you don’t have broth, water works just fine.
Step 3
Bring the pot to a rolling boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer gently for about 20-30 minutes, or until the kimchi is tender and soft. Spooning some of the broth over the kimchi occasionally will enhance the flavor.
Step 4
When the kimchi is cooked through and the broth has thickened slightly, add 1 stalk of green onion and 2 Korean chili peppers, thinly sliced diagonally. Feel free to add more chili peppers if you prefer it spicier. Simmer for a few more minutes until the flavors meld and the aroma of the onion and chili peppers is released. Serve hot with steamed rice!
