Tuna Kimchi Stew (Chamchi-kimchi-jjigae)

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

455 g

Kimchi

cut into bite-size pieces

1 can
(10 oz)

Canned Tuna in Olive Oil

1/2

Medium Yellow Onion , sliced

2 stalks

Scallions , divided

one diagonally sliced and one thinly chopped

1

Green Chili Pepper , chopped

(optional)

170 g

Firm Tofu , sliced

540 mL

Water

7 g

Brown Sugar

5 mL

Anchovy Sauce

3 g

Korean Chili Powder

250 g

White Rice

4 cups cooked rice per 4 servings

Cooking Instructions

HIDE IMAGES

Step 1

Add the oil from Canned Tuna in Olive Oil (1 can) , Kimchi (455 g) , Yellow Onion (1/2) , and diagonally sliced Scallions (1 stalk) into a pot over medium-high heat. Sautee for about 3- 5 minutes. Keep stirring to prevent it from burning.

Step 2

Add Water (540 mL) , kimchi brine, Brown Sugar (7 g) , Anchovy Sauce (5 mL) , and Korean Chili Powder (3 g) . Bring to a boil then bring the heat to a simmer and cover with a lid. Cook for about 30 minutes.

Step 3

Add Green Chili Pepper (1) , Firm Tofu (170 g) , and tuna. Scoop some broth on top of them. Continue to cook for 5 more minutes.

Step 4

Sprinkle Scallions (1 stalk) on top. Serve with cooked White Rice (250 g) .