Korean Tuna Kimchi Stew
A brisk, savory Korean stew that softens aged kimchi first, then simmers tuna and tofu into a deeply satisfying meal in under 20 minutes.
Servings Ingredient Calculator
Default: 2–3 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Aged kimchi300g
- Canned tuna, drained150g
- Firm tofu300g
- Onion½개
- Scallion1대
- Water or anchovy stock500ml
🥣 Sauce & Seasoning
- Neutral cooking oil1큰술 (1 tbsp)
- Korean chili flakes1큰술 (1 tbsp)
- Minced garlic1작은술 (1 tsp)
- Soup soy sauce1작은술 (1 tsp)
👨🍳 Cooking Steps
Cut 300 g kimchi into bite-size pieces, thickly slice the onion, and cut 300 g tofu into 2 cm pieces.
Heat 1 tablespoon oil in a pot and sauté the kimchi over medium heat for 4 minutes, until its edges look translucent.
Add 1 tablespoon chili flakes and 1 teaspoon garlic; stir for only 20 seconds, then pour in 500 ml water or stock.
When boiling, add 150 g tuna and onion; simmer 7 minutes, then add tofu and simmer 3 minutes more.
Season with 1 teaspoon soup soy sauce, add scallion, turn off the heat, and rest 2 minutes before serving.
🌟 Pro Chef Tips
- • Sautéing kimchi thoroughly softens sharp acidity and balances tuna’s rich aroma.
- • Add tofu only for the final 3 minutes so it stays intact when you move the pot.
⚠️ Avoid Common Pitfalls
- ❌ If the stew is too sour, add ½ teaspoon sugar and simmer just 1 minute.
- ❌ If it is thin, simmer uncovered for 3 more minutes, then recheck seasoning.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.
