How to make tuna kimchi stew Simple tuna kimchi stew recipe Soft
Kimchi stew is the soul food of Koreans! It's a representative rice thief that tastes good with pork, tofu, tuna, and kimchi.
2 serving
Within 30 minutes
생활연구소
Ingredients
  • ripe kimchi
    1/2ea
  • Tuna
    1can
  • soft tofu
    1/2ea
  • crushed garlic
    1TS
  • Sugar
    1TS
  • Red pepper powder
    1TS
  • leek
    little
  • onion
    1/2ea
  • anchovy broth
    1piece
  • Kimchi
    1ladle
Cooking Steps
STEP 1/8
Chop green onions and onions and cut soft tofu into appropriate sizes. Remove the oil from the tuna can and leave it for a while without throwing it away! I'm going to use it to fry kimchi
STEP 2/8
Put 1 tablespoon of tuna oil and sesame oil in a pot
STEP 3/8
Add chopped kimchi and sliced onions.
STEP 4/8
I put a tablespoon of sugar in it. Stir-fry the onions and kimchi thoroughly so that they are well cooked.
STEP 5/8
Pour in the coin broth and water until the onion is clear and the kimchi is soft. The amount of water depends on the amount of kimchi, so pour it so that it is soaked. Add 1 tablespoon of minced garlic and boil it over high heat.
STEP 6/8
When it boils up, add 1 ladle of kimchi soup and boil it on medium-low heat for more than 5 minutes.
STEP 7/8
Add sliced soft tofu so that it doesn't overlap, put canned tuna on top, and boil it for a bit more
STEP 8/8
Add 1 tablespoon of red pepper powder and chopped green onions and boil them for a while.
If you add soft tofu, the softness comes alive when you mix it with rice, so it's a combination that I personally like. If you mash soft tofu in the soup and mix it with tuna on top of white rice, it'll be a bowl of rice, right? A simple stew recipe that only needs kimchi to boil well! I hope you make it deliciously and eat it
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