Kimchi stew is a staple of Korean cuisine. It is a perfect comfort food that takes only half an hour to make and can be customized depending if you are vegan or carnivore. This stew can be prepared with your choice of fish or meat. As an alternative, you can skip meat and add tofu at the very end of the cooking process.
I got this recipe from Joohee, my South Korean friend. While I used home-made kimchi that I prepared some time ago, you can use its store-bought version. As for tuna, I like it chunky. Therefore, I used the type that is not too processed so that the fish remains relatively firm even once cooked.
Kimchi Stew with Tuna
Cooking time: 30 minutes
- 300 g Kimchi, chopped
- 2 cups of water
- 1 can tuna in spring water (125 grams)
- 1 tsp rice bran oil
- 1 cup of white rice, short grain
- Cook rice as per the instructions on the package.
- Cut Kimchi is small pieces (my friend Joohee insists that it is best done with scissors).
- Heat oil in a small pot and stir-fry Kimchi for about 3-5 minutes.
- Add tuna (with water) and 2 cups of water.
- Simmer on medium fire for 30 minutes. Depending on the type of Kimchi you have, you may not need to add any spices. Kimchi is pretty flavorsome. Therefore, I suggest leaving seasoning until the very end.
- After 30 minutes, the stew should be thick. If you are making the vegan version, this is the time to finish it with tofu.
- Serve with a small bowl of plain rice.