Tuna Kimchi Stew recipe - ingredients, nutrition and when to eat it
This familiar stew combines the clean savory flavor of tuna with the spicy kick of kimchi.
This familiar stew combines the clean savory flavor of tuna with the spicy kick of kimchi. Add tofu for a hearty one-bowl meal that works well for a busy evening or a simple lunch.
Seafood · 25 minutes to cook
Nutrition (per 696g serving): 266.6 kcal · protein 28.8g · carbohydrate 19.7g · fat 8.9g · sodium 860.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain off a little of the oil from the canned tuna before adding it to keep the broth clean and light.
Tips: Stir-fry the kimchi thoroughly before adding water for a deeper broth.
Tips: Add the tofu at the end rather than too early so it keeps its shape.
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Ingredients (1 serving)
- Napa cabbage kimchi — 100 g
- Canned tuna — 70 g
- Tofu — 100 g
- Onion — 40 g
- Green onion — 15 g
- Garlic — 1 pc
- Korean red pepper flakes — 1 tsp
- Kelp — 3 g
- Dried anchovies — 5 g
- Water — 350 ml
- Cooking oil — 1 tsp
- Sugar — 0.5 tsp