Korean Napa Leaf & Tuna Stew
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
A can of tuna stands in for meat and gives the doenjang broth its savory depth, with plenty of ugeoji, blanched outer napa cabbage leaves.
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Use only half the oil from the can; all of it makes the broth greasy.
Ingredients
Instructions
- 1
Lightly squeeze 300 g blanched napa outer leaves, then cut them into 4 cm lengths.
Leave a little moisture in the leaves, because squeezing them completely dry makes the stew taste thinner.
- 2
Drain the 150 g canned tuna, keeping only about half of its oil for flavor.
Cut 250 g firm tofu into 2 cm pieces, slice the onion thickly, and cut the green onion on the bias.
- 3
Put the ugeoji, 1.5 tablespoons doenjang, and 1 tablespoon minced garlic in the pot.
Massage for about 2 minutes so the paste coats the folds of the leaves instead of staying in clumps.
- 4
Pour in 900 ml anchovy stock and bring it to a boil over medium heat.
Once bubbling, simmer for 10 minutes until the leaves soften and the broth turns cloudy with doenjang.
- 5
If the leaves still feel tough, simmer them 5 extra minutes before adding the onion.
Add the onion and 1 tablespoon gochugaru, then cook 5 minutes until the onion edges look translucent.
- 6
Add the tuna and tofu, then simmer gently over low heat for 7 minutes.
- 7
Do not stir hard, or the tofu will break.
Add the green onion, cook 1 more minute, taste, and serve hot.
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