Kimchi Stew with Tuna

Basic Sunday

Kimchi Stew with Tuna is a delightful Korean dish that combines the bold flavors of fermented cabbage with the savory goodness of tuna. Try the recipe

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Servings: 4

Course: Main Course, Soup

Cuisine: Korean

Ingredients Method

Ingredients

1 tbsp cooking oil
1 tbsp unsalted butter
2 cups kimchi, chopped if whole cabbage leaves
2 3/4 cups water Add more if needed
1 tsp sugar
2 tbsp kimchi juice optional
1-2 cans tuna, water or oil drained
1 anchovy kelp broth tablet, tea bag, or powder pack Can substitute with chicken broth
1 tbsp soy sauce
1 tsp dashida (Korean beef bone powder)
pinch of salt, if needed
2-3 tsp gochugaru or course Korean red pepper powder Make sure it's course, not ground powder. It will taste differently.
3-5 cloves garlic, minced
3 green onions, chopped
1 pack firm tofu, sliced

Method

In a shallow pot, heat cooking oil and butter
1 tbsp cooking oil, 1 tbsp unsalted butter
Saute kimchi with sugar and minced garlic on medium-heat for 5 minutes, or until cabbage is slightly soft
2 cups kimchi, chopped if whole cabbage leaves, 1 tsp sugar, 3-5 cloves garlic, minced
Sprinkle gochugaru and mix for 3 minutes
2-3 tsp gochugaru or course Korean red pepper powder
Pour water, stock powder, soy sauce, dashida, and kimchi juice
2 3/4 cups water, 2 tbsp kimchi juice, 1 anchovy kelp broth tablet, tea bag, or powder pack, 1 tsp dashida (Korean beef bone powder), 1 tbsp soy sauce
Combine ingredients together and bring it to a boil. Simmer for 20 minutes, lid closed. If the stew boils over, leave the lid slightly opened
After 15 minutes, try the soup and adjust seasoning as needed
pinch of salt, if needed
Add sliced tofu, green onions, and tuna
1-2 cans tuna, water or oil drained , 3 green onions, chopped, 1 pack firm tofu, sliced
Cook for another 5-8 minutes and enjoy!