Description
A hearty Korean‑style stew featuring tangy kimchi, tuna, tofu and green onions simmered in a spicy, flavour‑packed broth—perfect for a comforting meal in minutes.
Ingredients
- ½ onion, sliced
- 2 cloves garlic, minced
- 2 stalks green onions (white & green parts separated)
- 1 cup kimchi (ripe/fermented preferred), chopped
- ½ cup kimchi brine
- 2 cups chicken broth or water
- 1 can tuna in water (5 oz), drained
- ½ block firm tofu (16 oz), sliced
- Seasonings:
- 2 tsp fish sauce
- 1½ tsp sugar
- 1 Tbsp gochujang (Korean chili paste)
Instructions
- Slice the green onion stalks into thirds; reserve the green tops for garnish.
- Heat a bit of oil in a pot over medium heat. Add the sliced onion and cook until translucent (~2‑3 mins). Add garlic and cook ~1 minute until fragrant.
- Add the chopped kimchi and sauté for 3‑4 minutes. Add the white parts of the green onion.
- Pour in the broth or water and the kimchi brine. Stir in fish sauce, sugar and gochujang. Bring to a boil, then reduce to low heat and simmer for 10 minutes.
- Gently add the drained tuna (without stirring if you prefer larger pieces) and layer the tofu slices on top. Cover and continue simmering 10 more minutes.
- Finish by garnishing with the green onion tops and sesame seeds if desired. Serve with steamed rice.
Notes
- Use well‑fermented kimchi for the best depth of flavour rather than fresh kimchi. :contentReference[oaicite:0]{index=0}
- Swap the tuna for mushrooms, extra tofu or another protein for a meat‑free version.
- Adjust the spice level by varying how much gochujang or chilli you use.
- If your kimchi isn’t very sour, add a splash of rice vinegar or additional kimchi brine to brighten the flavour.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 980mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 40mg
