Korean Napa Leaf & Tuna Stew
Blanched napa cabbage outer leaves and canned tuna come together in this doenjang-based stew. The ugeoji leaves have a rough, hearty texture that soaks up the salty richness of the tuna and fermented soybean paste. Tofu and onion round out the stew with mild sweetness, while gochugaru adds a gentle kick. Built on anchovy stock with garlic and green onion, this is a quick, home-style stew meant to be eaten over a bowl of steamed rice.
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Instructions
- 1
Cut the napa leaves into 4 cm pieces and lightly drain the tuna.
- 2
In a pot, season napa leaves with doenjang and garlic, mixing for 2 minutes.
- 3
Add anchovy stock and simmer for 10 minutes over medium heat to draw flavor.
- 4
Add onion and chili flakes, cook 5 more minutes, then add tuna and tofu.
- 5
Simmer on low for 7 minutes, then finish with green onion for 1 minute.
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