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kimchi stew with tuna and tofu

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
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Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course, Soup
Cuisine Korean
Servings 4

Ingredients
  

  • 2 cups kimchi, chopped if whole cabbage leaves
  • 2 tbsp kimchi juice optional
  • 1-2 cans tuna, water or oil drained  I like to use Dong Won Hot Pepper tuna
  • 1/2 onion, thinly sliced
  • 2 1/2 cups anchovy kelp broth Can use chicken broth or water or use 6 dried anchovies, guts removed with 4 small sheets of dried kelp if not using a tea bag option.
  • 1-3 tsp soy sauce season to taste
  • 3 green onions, chopped
  • 1 pack firm tofu, sliced
  • 1-2 tsp cooking oil

Seasoning paste

  • 2 tbsp gochujang or Korean red pepper paste
  • 3 tsp gochugaru or Korean red pepper flakes Make sure it's course, not ground powder. It will taste differently.
  • 1 tsp sesame seed oil
  • 3 cloves garlic, minced
  • 1-2 tsp brown sugar can use other types of sweeteners

Instructions
 

  • In a medium-sized pot, add 3-4 cups of water and 1 tea bag of dried anchovies, and kelp.
    2 1/2 cups anchovy kelp broth
  • Close it with a lid and bring it to a boil
  • In the meantime, mix the ingredietns for the seasoning paste in a small bowl.
    2 tbsp gochujang or Korean red pepper paste, 3 tsp gochugaru or Korean red pepper flakes, 1 tsp sesame seed oil, 3 cloves garlic, minced, 1-2 tsp brown sugar
  • When the broth boils, turn off the heat and keep the pot on the stove with the lid covered.
  • In a shallow pot, drizzle some oil
    1-2 tsp cooking oil
  • Sautee green onions, kimchi, and onions until slightly translucent on medium heat
    2 cups kimchi, chopped if whole cabbage leaves, 1/2 onion, thinly sliced, 3 green onions, chopped
  • Create a center space on the pot and add the seasoning paste
  • Sautee with the vegetables for 1 minute, constantly mixing to prevent burning
  • Pour in broth, kimchi juice (optional), and soy sauce. Save the remaining broth in the refrigerator to use for other Korean dishes.
    2 tbsp kimchi juice, 1-3 tsp soy sauce
  • Combine ingredients together and simmer on medium-low heat for 30 minutes, lid closed. If the stew boils over, leave the lid slightly opened
  • Add drained and sliced tofu and tuna
    1-2 cans tuna, water or oil drained , 1 pack firm tofu, sliced
  • Cook for another 5 minutes
  • And enjoy with a bowl of rice