Tuna Kimchi Stew

Updated: Apr 20


 

CHEF'S TIP

▪ Level : Easy

▪ Cooking : 15 minutes

▪ Serves 2

Ham or meat instead of tuna is also a great substitution!

 

INGREDIENTS

▪ 240 Gr | Jongga® kimchi.

▪ 6 Ml | Vegetable oil.

▪ 800 Ml | Boiling stock of kelp and dry anchovies .

▪ 20 Ml | Korean soy sauce.

▪ 16 Gr | Garlic, chopped.

▪ 8 Gr | Sugar.

▪ 10 Gr | Anchovy fish sauce.

▪ 200 Gr | Drained canned tuna.

▪ 160 Gr | Tofu, diced.

▪ 60 Gr | Leeks, sliced.

 

DIRECTION


① Heat oil in large pot at medium heat and stir fry kimchi for 1 minute, add the stock and bring to boil.


② Add soy sauce, chopped garlic, and sugar, anchovy fish sauce and simmer for 3 minutes.


③ Add tuna and tofu and remove from the heat and add leek.




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