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.