Korean-style spicy tuna stew with rice

    Korean-style spicy tuna stew with rice


    7 people made this

    About this recipe: This is my favourite dish here in South Korea. It's cheap to make and creates a highly satisfying, flavour-packed meal. Feel free to add a fried egg on top and/or sprinkle with toasted sesame seeds.

    Serves: 2 

    • 185g uncooked white rice
    • 475ml water
    • 1 tablespoon olive oil
    • 3 cloves garlic, finely chopped
    • 1 (1cm) piece fresh ginger, finely chopped
    • 1/2 onion, coarsely chopped
    • 150g Korean kimchi
    • 75g cucumber, sliced
    • 30g carrots, sliced
    • 2 tablespoons soy sauce
    • 2 tablespoons rice vinegar
    • Salt and pepper to taste
    • 1 tablespoon chilli powder or to taste
    • 1 tablespoon water or as needed
    • 1 (200g) tin tuna, drained

    Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

    1. Bring the rice and 475ml water to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
    2. Heat the olive oil in a frying pan over medium heat. Stir in the garlic, ginger and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the kim chee, cucumber and carrots. Pour in the soy sauce and rice vinegar. Season with salt, pepper and chilli powder. If the mixture becomes too thick, add 1 tablespoon of water. Gently stir in the tuna and continue cooking until the fish is heated through. Serve with rice.

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