Korean-style spicy tuna stew with rice

    1 hour 20 min

    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.

    8 people made this

    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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    Reviews in English (7)


    This recipe is awesome! It tastes just like Korea! We had it with fried dumplings and extra kim chee on the side. I didn't have Korean chile powder so I used plain, was not quite as spicy as Korean but the dish was excellent - my husband loved it!  -  30 Dec 2009  (Review from Allrecipes US | Canada)


    Good! I did not have Kimchi on hand, so I took a risk and used sauerkraut seasoned with cayenne pepper and mexican chili powder. Tasted awesome! Not a signature-Korean flavor, but still very good. I also added a boiled egg and a dash of sesame oil to add another dimension of more korean-style flavor.  -  11 Jul 2010  (Review from Allrecipes US | Canada)


    Being that "heat" is a personal taste, I was surprised that I didn't find this as hot as I expected. My husband, who usually adds hot sauce to EVERYTHING, thought it was great the way it was. My 7 yr old boys even ate it! As usual, I didn't have all of the specific ingredients on hand, so I used the basics of this recipe and used the veggies and meat we did have. We'll make this again.  -  13 Jan 2011  (Review from Allrecipes US | Canada)