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Kimchi stew is one of Korea's most beloved comfort foods, but this version offers something a little different. Instead of pork, it combines canned tuna with silky soft tofu for a lighter yet deeply satisfying meal that's packed with protein.
Inspired by Chef Kim Ho-yoon's popular recipe, this healthier adaptation replaces sugar with allulose while preserving the rich, spicy, and savory flavors that make Korean kimchi stew so comforting. It's an easy one-pot recipe that's perfect for busy weeknights and a great introduction to Korean home cooking.
If you'd like to compare this healthier version with the original, I also recommend watching Chef Kim Ho-yoon's YouTube recipe after reading this guide.
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| Soft Tofu Tuna Kimchi Stew |
Table of Contents
- Ingredients
- 🛒 Shop Ingredients
- Step-by-Step Instructions
- Nutrition Facts
- Healthy Changes
- Why Koreans Love Kimchi Stew
- About Chef Kim Ho-yoon
- FAQ
- Final Thoughts
Ingredients
Main Ingredients
- 1 (150 g) can tuna, including the oil
- 1 package soft tofu (sundubu)
- 450 g well-fermented kimchi
- 1/2 onion, sliced
- 1/2 green onion, sliced
- 1 shiitake mushroom, sliced
- 500 ml water
Seasonings
- 1/2 tablespoon liquid allulose
- 1 tablespoon Korean chili powder (gochugaru)
- 1 tablespoon soy sauce
- 1 tablespoon Korean tuna sauce
- 1/2 tablespoon minced garlic
- 2 pinches salt
- 1 pinch Dashida (optional)
🛒 Shop Ingredients
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- Korean Tuna Sauce 🔗
- Liquid Allulose 🔗
- Ganjang (Soy Sauce) 🔗
- Korean Gochugaru (Chili Powder For Paste) 🔗
- Chicken Stock 🔗
- Non-stick Saucepan 🔗
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Step-by-Step Instructions
- Pour the oil from the canned tuna into a saucepan and heat it over medium heat.
- Add the sliced green onion and onion. Sauté until the onion becomes soft and fragrant.
- Add the kimchi and continue cooking for several minutes until it begins to caramelize slightly.
- Stir in the liquid allulose and Korean chili powder, coating the kimchi evenly with the seasonings.
- While the kimchi cooks, thinly slice the shiitake mushroom.
- Pour in the kimchi juice and let it simmer until slightly reduced.
- Add 250 ml of water and bring the stew to a boil.
- Pour in the remaining 250 ml of water, then add the sliced shiitake mushroom.
- Season the stew with soy sauce, Korean tuna sauce, and minced garlic. If the stew has reduced too much, simply add a little more water.
- Gently add the bite-sized soft tofu and canned tuna to the stew. If you have Dashida, add a pinch now to deepen the flavor. Let the stew simmer for another 2–3 minutes, then serve while it's piping hot.
Nutrition Facts (Estimated)
Per Serving (1 of 4 servings)
- Calories: 300 kcal
- Protein: 24 g
- Fat: 18 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Sugars: 6 g
- Sodium: 980 mg
Nutrition information is an estimate and may vary depending on ingredients, brands, and portion sizes.
Healthy Changes from the Original Recipe
- Replaced sugar with allulose to reduce added sugar while keeping a balanced flavor.
- Soft tofu adds extra protein while creating a creamy, silky texture.
- Canned tuna provides lean protein, making this stew lighter than many pork-based kimchi stews.
- The optional Dashida is added only at the end, allowing you to adjust the level of umami to your preference.
- This recipe is naturally low in carbohydrates, making it a satisfying option for a Korean low-carb meal.
Why Koreans Love Kimchi Stew
Kimchi jjigae is one of Korea's most iconic comfort foods. Many Korean families prepare it several times a month, often using well-fermented kimchi that has developed a deeper, richer flavor.
While pork kimchi stew is the classic version, tuna kimchi stew has become just as popular because it's affordable, easy to prepare, and incredibly flavorful. Adding soft tofu makes the stew even heartier while boosting its protein content.
It's a dish that's simple enough for busy weeknights yet satisfying enough to serve as a complete meal with a bowl of steamed rice—or cauliflower rice if you're looking for a lower-carb alternative.
About Chef Kim Ho-yoon
Chef Kim Ho-yoon is known in Korea for creating approachable recipes that home cooks can confidently recreate. His cooking style focuses on practical techniques, reliable flavors, and everyday ingredients rather than complicated restaurant methods.
This soft tofu tuna kimchi stew is a great example of that philosophy. It transforms simple pantry staples into a deeply flavorful Korean comfort meal that anyone can make at home.
Frequently Asked Questions
Can I use fresh tuna instead of canned tuna?
Canned tuna is traditional for this recipe because it provides both flavor and richness from the tuna oil. Fresh tuna will create a different result.
Do I have to use Dashida?
No. The stew is delicious without it. Dashida simply adds an extra layer of savory umami if you have it available.
Which kimchi works best?
Well-fermented kimchi produces the richest flavor. Fresh kimchi tends to make a milder stew.
Can I make this recipe spicy?
Absolutely. Increase the amount of Korean chili powder or add fresh chili peppers if you enjoy more heat.
Can I store leftovers?
Yes. Refrigerate for up to three days. Many Koreans believe kimchi stew tastes even better the next day as the flavors continue to develop.
Final Thoughts
If you're looking for an easy, high-protein Korean comfort food, this Soft Tofu Tuna Kimchi Stew is an excellent recipe to try. It's packed with rich kimchi flavor, plenty of protein, and comes together with simple ingredients that are easy to find.
This version stays true to the spirit of Chef Kim Ho-yoon's original recipe while making a few healthier adjustments, such as replacing sugar with allulose and letting the natural flavors of kimchi, tuna, and soft tofu shine.
If you'd like to see how Chef Kim Ho-yoon prepares his original version, I also recommend watching his YouTube video for additional cooking tips and techniques.
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