Kimchi Jjigae (Kimchi Stew)

Ingredients

Servings

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

US / METRIC

4 slices

Thick-Cut Bacon

2 cloves

Garlic , minced

1/2 Tbsp

Korean Chili Flakes

1/2

Onion , sliced

1 cup

Kimchi , roughly chopped

1 can
(5 oz)

Canned Tuna , drained

or Beef brisket

1/2 cup

Water

or Chicken Broth

1/4 block
(3.5 oz)

Tofu , cubed

to taste

Scallions

Cooking Instructions

HIDE IMAGES

Step 1

Roughly chop the Kimchi (1 cup) and set aside 1 cup of kimchi juice.

Step 2

Fry Thick-Cut Bacon (4 slices) strips in a large saucepan or pot over medium-high heat.

Step 3

Stir in the Onion (1/2) , Garlic (2 cloves) , and Korean Chili Flakes (1/2 Tbsp) until softened a bit.

Step 4

Add chopped kimchi and allow it to soften a bit.

Step 5

Add the Canned Tuna (1 can) .

Step 6

Pour in Water (1/2 cup) and 1 cup of kimchi juice. Allow mixture to come to a bubble.

Step 7

Add in the Tofu (1/4 block) .

Step 8

Just before serving, sprinkle with lots of thinly sliced green parts of the Scallions (to taste) and serve!