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I stumbled upon this tuna kimchi stew recipe during a chilly evening, craving something warm and comforting. Let me tell you, this dish hits all the right notes! Spicy, tangy kimchi mingles perfectly with tender tuna, creating a stew that's both satisfying and easy to make. My family loves how quickly dinner comes together with this recipe. Plus, leftover kimchi finds new life in this hearty meal. Trust me, you'll want seconds of this flavorful Korean-inspired dish!
Ingredients for Tuna Kimchi Stew
- Tuna: Adds protein and a savory flavor to the stew, complementing the tangy kimchi and creating a hearty dish.
- Kimchi: Provides a spicy, tangy kick to the stew, infusing it with depth of flavor and a hint of fermentation.
- Water: Forms the base of the stew, allowing the flavors of the tuna and kimchi to meld together beautifully.
- Gochujang: Adds heat and depth to the stew, enhancing the overall flavor profile with its spicy and slightly sweet notes.
- Soy sauce: Brings a savory umami flavor to the stew, balancing the tanginess of the kimchi and enhancing the overall taste.
- Sesame oil: Infuses the stew with a nutty aroma and flavor, elevating the dish with its rich and toasty notes.
- Garlic: Provides a pungent kick to the stew, adding depth of flavor and aroma to the overall dish.
- Sugar: Balances out the spiciness and acidity of the stew, adding a touch of sweetness to harmonize the flavors.
- Green onions: Adds freshness and a pop of color to the stew, enhancing the visual appeal and providing a mild onion flavor.
Kitchen Tools Required
- Pot: Essential for cooking the stew and simmering the ingredients together.
- Spatula: Needed for stirring and mixing the ingredients in the pot effectively.
Tuna Kimchi Stew Recipe
A spicy and savory stew combining tuna and kimchi, perfect for a cozy meal.
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Equipment
- Pot
- Stove
- Ladle
Ingredients:
Main Ingredients
- 1 can Tuna drained
- 1 cup Kimchi chopped
- 2 cups Water
- 1 tbsp Gochujang
- 1 tsp Soy Sauce
- 1 tsp Sesame Oil
- 2 cloves Garlic minced
- 1 tsp Sugar
- 2 stalks Green Onions chopped
Instructions:
- 1. In a pot, add water, kimchi, gochujang, soy sauce, sesame oil, garlic, and sugar. Bring to a boil.
- 2. Add the drained tuna and continue to cook for another 10 minutes.
- 3. Add the chopped green onions and cook for another 2 minutes.
- 4. Serve hot with rice or as desired.
Notes:
Adjust the spice level by adding more or less gochujang.
Nutrition value:
Calories: 150kcalCarbohydrates: 10gProtein: 15gFat: 5gSaturated Fat: 1gCholesterol: 20mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg
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Preparing Tuna Kimchi Stew in Advance
Make Ahead Instructions
- Cook the stew as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container, leaving some space for expansion.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
Adding a splash of apple cider vinegar to this stew can enhance the tanginess and depth of flavor.
Common Questions About This Flavorful Dish
FAQ:
Can I use fresh tuna instead of canned tuna?
Yes, you can use fresh tuna in this recipe. Just make sure to cook it thoroughly before adding it to the stew.
How spicy is this stew with the addition of kimchi and gochujang?
The stew has a medium level of spiciness due to the kimchi and gochujang. Adjust the amount of gochujang to suit your spice preference.
Is this stew suitable for vegetarians?
This stew is not suitable for vegetarians as it contains tuna. However, you can omit the tuna and add more vegetables or tofu for a vegetarian version.
Can I make this stew in advance and reheat it later?
Yes, you can make this stew in advance and reheat it later. Just store it in an airtight container in the refrigerator and reheat it on the stovetop or in the microwave.
What can I serve with this tuna kimchi stew?
You can serve this stew with steamed rice or noodles. It also pairs well with a side of pickled vegetables or a simple green salad.
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