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kimchi-tuna-korean-stew
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Cook Time
30 mins
Prep Time
10 mins
Servings
3
Description
Korean kimchi tuna stew
Ingredients
- ~200g Kimchi (the more fermented the Kimchi is, the better)
- 1 small onion, sliced
- Green onions, chopped
- 1 pack of soft tofu (~400g), cut roughly into cubes
- 1 can of tuna (~150g)
- [Optional] Beef bone broth / vegetable stock
Instructions
- Begin by draining the tuna oil into a pot. This oil will be used to fry the food. You can skip this step if you want - instead use 1 tablespoon of cooking oil.
- Fry the onions and Kimchi in a pot until some of the moisture has evaporated. This will take around 5 minutes.
- Add around 2 cups (~500 mL) of water. You can also use beef bone broth or vegetable stock, although I wouldn't add too much as the kimchi adds quite a bit of salt already.
- Simmer for 10 - 15 minutes on low heat.
- Add the tofu, tuna, and green onions and mix well.
- Add water until it covers all the ingredients.
- Simmer for 2 - 3 minutes.
- Enjoy with rice!
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