Tuna Kimchi Stew
If you’re craving something warm, spicy, and comforting, this Tuna Kimchi Stew is the perfect quick meal. This Korean-inspired stew is packed with bold umami flavor from fermented kimchi, savory tuna, and soft tofu. It comes together in one pot and takes less than 20 minutes to make, making it perfect for busy weeknights.
Kimchi stews are a staple in Korean home cooking and are known for their rich, spicy, and slightly sour flavor from fermented kimchi. The addition of tuna adds extra depth and protein while keeping the dish simple and affordable
Substitutions & Variations
Tuna - You can swap tuna for canned salmon, pork belly, spam, or even mushrooms for a vegetarian version.
Gochujang - You can increase gochugaru and add a small pinch of sugar for balance.
Vegetables - This soup works well with mushrooms, napa cabbage, or soft potatoes.
Broth options - Anchovy broth gives the soup a traditional Korean flavor, but chicken broth or even water works just fine.
Storage & Reheating
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. I think it even tastes better the following day after all the flavors infuse.
Reheating: Reheat on the stove over medium heat until warmed through. Add a splash of water or broth if the soup thickens too much. Can microwave for 1-2 mins.
Freezing: This soup can be frozen, but the tofu texture may change slightly after thawing.
Ingredients:
Kimchi - Kimchi is the heart of this soup. Fermented kimchi adds tanginess, spice, and deep umami flavor to the broth.
Kimchi Juice - The brine from kimchi intensifies the soup’s flavor and gives the broth a richer fermented taste.
Tuna - Canned tuna adds savory richness and protein. It’s a pantry-friendly ingredient that blends beautifully with the spicy kimchi broth.
Tofu - Tofu softens the spice and absorbs the broth’s flavor. Soft tofu creates a silky texture, while firm tofu gives the soup more bite.
Gochujang & Gochugaru - Gochujang adds depth and slight sweetness, while gochugaru contributes smoky heat and vibrant color.
Fish Sauce & Soy Sauce - These seasonings add saltiness and extra umami to balance the sourness of the kimchi.
Zucchini - Zucchini adds freshness and texture while soaking up the broth’s flavors.
Ingredients:
1 cup kimchi (cut into bite size pieces)
1/2 cup kimchi juice
1 tbsp garlic (diced)
1/2 onion (sliced)
6-9 oz tuna
1 cup zucchini (diced)
9 oz tofu (soft or firm works, your preference)
1-2 tbsp fish sauce
1-2 tbsp soy sauce
1/2 tbsp gochujang
1-2 tbsp gochugaru
sesame or perilla oil
water or chicken/anchovy broth
Directions:
Sauté onion and garlic in perilla oil on medium low heat until fragrant (about 2-3 mins).
Add kimchi and kimchi juice, cook for about 2 mins.
Season with fish sauce, soy sauce, gochujang, and gochugaru (add 1 tbsp first).
Add in zucchini and mix.
Pour in water or broth and let it come to a boil.
Taste test and season more if needed.
Drain tuna and add in tuna and slice tofu.
Cover with lid and let it simmer on low for 2-3 mins.
Garnish with a dash of sesame oil and green onions.
