Tuna And Kimchee Stew Kimchi Jjigae Recipes

TUNA AND KIMCHEE STEW (KIMCHI JJIGAE)

Steps:

• 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.

KIMCHI STEW (KIMCHI JJIGAE) RECIPE BY TASTY

Steps:

• Make the anchovy and kelp broth: In a medium pot, combine the water, dried anchovies, and kelp. Bring to a low boil, then reduce the heat to medium low, cover, and simmer for 25 minutes. Strain the broth and discard the solids. Set the broth aside until ready to use.
• Make the kimchi jjigae: Heat the vegetable oil in a medium pot over high heat. Add the onion, garlic, and pork belly and cook until the onions soften and the pork is lightly browned, about 5 minutes.
• Add the drained, chopped kimchi and cook for 2-3 minutes, until slightly darkened.
• Add the Korean chile flakes, sugar, salt, reserved kimchi juice, and anchovy and kelp broth and stir well to combine.
• Lay the tofu and mushrooms on top of the soup and gently stir to submerge in the broth (do not break up the tofu). Cover the pot, reduce the heat to low, and simmer for 30 minutes. Remove the pot from the heat and season the soup with more salt to taste.
• Ladle the soup into bowls and top with the green onion and sesame oil. Serve with white rice, if desired.
• Enjoy!