Korean•comfort

Tuna Kimchi Jjigae (Stew)

Seonkyoung Longest recipe - Korean

Ingredients

Quantities are shown as originally provided.

2 tsp cooking oil
2 cups kimchi, cut into bite sizes if needed
1/2 large onion, sliced
1/2 block of medium soft tofu
4 green onions, cut into 2 inch long pieces
1/2 cup kimchi juice
3 cups Korean ultimate stock, chicken stock, beef stock or vegetable stock
1/2 to 2 tsp fish sauce (depending on how salty your kimchi is and if you are using homemade or store bought stock)
9 to 10 oz canned tuna in oil

1
Heat a pot over medium high heat; add oil and kimchi. Sauté the kimchi for 4 to 5 minutes, or until it’s soften. Stir occasionally.
2
Push the kimchi to a side and place onion, tofu and green onions. Pour kimchi juice and stock. Increase heat to high and bring it boil then cover, reduce heat to medium and simmer for 15 to 20 minutes.
3
Add tuna and simmer for additional 5 minutes. Serve with warm cooked rice and any Korean side dishes that you like and enjoy!