Another great use of kimchi is this beloved Kimchi Jjigae (stew). This modern twist on a traditional dish uses good-quality canned tuna in place of meat or fresh seafood and is ready in 30 minutes. It’s a great way to get authentic Korean flavor on the table fast.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 clove garlic, coarsely chopped
- 1/4 onion, chopped
- One 2-pound container prepared kimchi, roughly chopped and juice reserved
- One 7-ounce can good-quality tuna packed in oil, such as A’s do Mar
- 8 ounces firm tofu, cut into 1-inch cubes
- 2 teaspoons fish sauce
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- White rice, for serving
- 2 scallions, roughly chopped
- Nori, thinly sliced, for garnish
- Sesame seeds, for garnish
Instructions
- Melt the butter in a medium saucepan over medium heat, add the garlic and cook for 30 seconds. Add the onions and cook until softened, about 4 minutes.
- Add the prepared kimchi and juice and 3 cups of water. Bring to a boil, reduce the heat and simmer for 10 minutes.
- Meanwhile, drain the tuna, breaking it into chunks. Add the tuna, tofu, fish sauce, sesame oil and soy sauce and simmer until heated through, for 3 minutes.
- Serve over rice and top with scallions, nori and sesame seeds.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 211 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 6 g |
| Sugar | 2 g |
| Protein | 19 g |
| Cholesterol | 16 mg |
| Sodium | 769 mg |
| Serving Size | 1 of 6 servings |
| Calories | 211 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 6 g |
| Sugar | 2 g |
| Protein | 19 g |
| Cholesterol | 16 mg |
| Sodium | 769 mg |
Reviews
Simply fantastic!!!