dinner · dairy-free
Tuna kimchi stew
A quick, tangy Korean-style stew of aged kimchi, canned tuna and soft tofu, served over rice. The kimchi juice flavors the broth.
- Time
- 25min
- Steps
- 5
Ingredients
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Allergens
Contains soy and fish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Chop the kimchi into bite-size pieces, keeping its juices. Mince the garlic and slice the scallions.
-
2
Warm 2 teaspoons of the oil from the tuna can in a small saucepan. Cook the kimchi for 4 minutes, then stir in the garlic and gochugaru for 30 seconds.
-
3
Pour in 400 ml water and the saved kimchi juice and simmer for 8 minutes.
-
4
Spoon in the tofu and add the drained tuna in large chunks. Simmer gently for 4 more minutes, until everything is hot throughout.
-
5
Top with the scallions and serve with warm rice.
