Maangchi: Kimchi Stew with Tuna
The original recipe page links this specific cooking video
Official cooking video · Maangchi · YOUTUBEEasy Canned Tuna and Sour Kimchi Stew (2 servings)
A homestyle kimchi jjigae made with sour kimchi, canned tuna and tofu, with no raw pork to handle.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Cut 300 g sour kimchi into bites, slice 80 g onion, chop 30 g green onion and cube 150 g tofu.
- 02
Put kimchi, onion, garlic and sesame oil in a pot. Mix briefly over low heat without scorching.
- 03
Add 400 mL water. Optionally add 30 mL kimchi brine and 1 tsp gochugaru; omit brine if the kimchi is salty.
- 04
Bring to a boil, lower to medium-low, cover and simmer about 25 minutes until the kimchi softens. Add a little water if needed.
- 05
Add 135 g canned tuna and 150 g tofu. Stir gently and simmer about 5 more minutes. Do not use a damaged, swollen or abnormal-smelling can.
- 06
Add green onion and bring just back to a simmer. Check saltiness before considering extra salt; serve with rice.
Helpful source links
Before you cook
Use an intact canned tuna product. Check tuna, soy, sesame and possible shrimp/fish allergens in kimchi. Refrigerate leftovers promptly and reheat thoroughly.
Allergens: 생선(참치), 대두(두부), 참깨(참기름), 김치에 사용된 새우젓·액젓에 따른 갑각류/생선 알레르기, 가공 김치의 기타 원재료 표시 확인
Image & source credits
These illustrations stand in for food photos.
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