This kimchi stew is the national food of Korea, and its taste varies depending on what ingredients it is cooked with. This tuna kimchi stew recipe has the lowest chance to fail and it’s guaranteed to succeed!
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Ingredients
400g or 14oz kimchi, that was in the refrigerator for over 2 weeks.
100g or 3.5oz canned tuna
1 tablespoon oil from the tuna can
1 tablespoon vegetable oil
2 stalks green onion
200g or 7oz tofu, soft type
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon gochujang
1/2 tablespoon Korean chili flakes, gochugaru
2 cups of water

Instructions
1. Thinly slice the green onion. Slice the tofu into half an inch thick. Open the tuna can.
2. Add the oil that it’s in the can and vegetable oil to the pot. Place sliced green onion into the pot, and heat it over medium heat. Stir fry the green onion until it becomes fragrant, approximately 2 minutes.
3. Add chopped kimchi and goghujang to the pot, and stir-fry for about 5 minutes, in medium-low heat.
4. Incorporate the soy sauce, and fish sauce, and continue to stir fry for additional 2 minutes. Keep stirring, making sure not to burn it.
5. Add water to the pot and bring it to a boil. Skim off any foam from the stew, and reduce the heat to low.
6. Place tofu, tuna, and green onion on the stew. Sprinkle Korean chili flakes on the top. Cover the pot and simmer it for 3 minutes.

More information
WebSite : www.ongofood.com
Instagram : www.instagram.com/ongofoodkorea

#kimchi #kimchi stew #kimchi jjigae #Korean spicy food

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