Tuna Kimchi Stew
A quick, spicy Korean-style stew made with pantry staples: tangy kimchi, canned tuna, and a savory broth. Ready in about 20 minutes, perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 180
- Protein
- 18g
Ingredients
- 1 cup kimchi
- 1 can (5 oz) canned tuna
- ½ medium onion
- 2 stalks green onions
- 1 tbsp gochugaru (Korean red pepper flakes)
- 2 cups water
Instructions
- 1
Thinly slice the 1/2 onion and 2 green onions, separating white and green parts. Drain the 1 can of tuna, flaking it lightly.
- 2
In a pot over medium heat, add the sliced onion and white parts of green onions with 1 tbsp gochugaru. Stir-fry until fragrant, about 2 minutes.
- 3
Add the 1 cup kimchi and 2 cups water. Bring to a boil, then reduce heat to low and simmer until kimchi is softened, about 10 minutes.
- 4
Stir in the drained tuna and simmer for 2 more minutes until heated through. Taste and add salt if needed.
- 5
Garnish with the remaining green onion tops and serve hot with rice.
Tools you’ll need
- pot
- knife
- cutting board
- can opener
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