3-Minute Tuna Kimchi Stew (3분 참치김치찌개)
A lightning-fast, ultra-flavorful Korean tuna kimchi stew inspired by Hong Jin-kyung's secret recipe, featuring rich canned tuna and seasoned Dasida broth.
When you need a deep, comforting bowl of kimchi stew in minutes, this shortcut recipe delivers maximum flavor with minimal effort. By seasoning the kimchi directly with Dasida before simmering it with savory canned tuna, you capture the authentic taste of a traditional Korean snack house right at home.
Ingredients
- 300 g mature kimchi
- 1 can (150 g) canned tuna
- 1 tsp Dasida beef seasoning powder
- 2 cups water
- 1 pinch salt
- 1 bowl cooked white rice
Instructions
- 1Add seasoning directly to kimchi
Place the whole piece of kimchi into a traditional metal pot on the stove. Spoon seasoned Dasida directly onto the kimchi without hesitation to build an instant, savory flavor foundation before adding any liquid.
Tip: Adding the seasoning directly onto the kimchi before adding water allows it to absorb deeply during the light stir-fry. - 2Lightly stir-fry the seasoned kimchi
Using a dark wooden spoon, gently stir-fry the seasoned kimchi in the pot over moderate heat for a brief moment until the edges soften and absorb the spices without burning.
Tip: Keep the heat moderate during this quick stir-fry phase so the spices bloom without burning. - 3Pour water and add canned tuna
Pour water into the pot after stir-frying, bring it to a rolling boil, then open a can of tuna and empty all of its contents directly into the bubbling broth. Finish with a touch of salt to taste.
Tip: Pouring the entire can of tuna including its juices adds essential body and richness to the soup base.
