Kimchi and Tuna Stew recipe - ingredients, nutrition and when to eat it
This familiar home-style stew is made with well-fermented kimchi and canned tuna, simmered until the broth is rich and concentrated.
This familiar home-style stew is made with well-fermented kimchi and canned tuna, simmered until the broth is rich and concentrated. The kimchi’s tangy heat pairs well with the tuna’s savory flavor and a bowl of rice. It’s an easy choice when you want to put together dinner.
Soups & stews · 20 minutes to cook
Tips: After adding the tuna, gently shake the pot instead of stirring vigorously so the pieces stay intact.
Tips: If the kimchi is salty and well seasoned, taste the stew before adding any extra salt or soy sauce.
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Ingredients (1 serving)
- Well-fermented napa cabbage kimchi — 120 g
- Canned tuna — 0.5 can
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Korean red pepper flakes — 0.5 tsp
- Cooking oil — 1 tsp
- Water — 300 ml