Tuna Kimchi Stew
Tuna Kimchi Stew. It's bubbling, hot kimchi stew with tuna (called chamchi-kimchi-jjigae in Korean, 참치김치찌개), so easy to make, satisfying, and delicious. Kimchi For good kimchi jjigae, you need over fermented (sour) kimchi. Tofu Another great use of kimchi is this beloved Kimchi Jjigae (stew).
Ingredients
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You need 350 g of Kimchi
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You need 1 can of canned tuna
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Prepare 1 tbs of butter
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It’s 2 1/2 cups of water
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It’s 1/2 cup of kimchi juice
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You need 1 tbs of korean chili powder
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Prepare 1/2 pack of tofu, soft or regular tofu
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It’s 1 tbs of salt
Steps
- Saute canned tuna with butter on high heat for 2 minutes.
- Cut kimchi into 2 inches long or bite size and add to the pot with the tuna. Saute for 7 minutes. If start to stick to the pot, add abit of kimchi juice or water.
- Add water and kimchi juice. Add korean chili powder for color and spice. Bring to boil and let simmer for 10-15 minutes on medium heat. Add salt to season.
- Add tofu and boil for another 2 minutes..
- Ready to be serve. Can add chopped spring onion for garnish..
Traditionally kimchi jjigae is made with canned tuna as its flavors are intensified and its firmer, packed consistency holds well during the cooking. Spread the onion on the bottom of a shallow pan. Add half of the sliced green chili peppers over top. To make kimchi jjigae with no meat, follow the same steps leaving out the pork. It may not seem like breakfast food, but this salty, flavorful meal tasted so good in the morning.
