Tuesday, August 12, 2008

Tuna Kimchi Stew

김치찌게 [Kimchi-Soon-Tofu-Jjigye]

Considering Kimchi stew is one of the most popular Korean soups, maybe next to Soybean Paste Soup, this first-time post on kimchi-stew is quite overdue here.

Kimchi (stew) goes very well with pork or tuna. Here, I present Tuna Kimchi Stew for dinner because my picky husband can't eat pork, unfortunately.

Kimchi stews are generally very easy to make, because kimchi does all the cooking for you. No extra seasoning or anything is really needed. You just need to cook for a long time. If you are a working woman like me, it's understood that we don't get enough time to cook after work on weekdays. So, when I want to have kimchi stew, I usually cook alot of them, have about half on the first day, and then the real good stuff comes out on the second day when you reheat the left-overs from the previous day. Other than pork or tuna, I usually add to kimchi stew some onions for sweetness and/or vegetables and tofu.

For 3 servings

Soup Broth:

dry anchovies (6-8)
water (2-3 cup, thin or thick)

Main Ingredients:
kimchi (3 cup, cut 2", preferably aged kimchi)
tuna (1 can, in oil or spring water)
canola oil (1 T)
zucchini (1/4, sliced)
shitake or white mushroom (4, sliced)
medium firm tofu (1 pack, diced)

Bring dry anchovies to boil over high heat.

Fish out anchovies shortly after the broth starts boiling.

Cut kimchi bundle to bite-size or a little longer.

Add kimchi into anchovy broth in high heat for at least 20 minutes. Longer you cook, the softer kimchi will get. Add a spoonful of canola oil to make it even softer.

Add a can of tuna (in oil or in spring water) into the stew, and cook over medium heat.

Add vegetables (zucchini, mushrooms, etc), and cook for another 10-20 minutes over medium heat.

Add tofu cubes or slices and cook for another 5 minutes. And serve.


Anonymous said...

Hi Migi, it's nice to see you're back with some new recipes, I was already thinking you'd given up posting. I've been following your tips and recipes for some time and when I tried them they also turned out well. You're a good teacher in that, thanks!And I've got a request/question? Could you show some more recipes for banchan? for example gamja jourim (I don't know if the spelling's right... sorry) That would be great, I love banchan! Thanks again, Bine

Migi said...

Hi Bine,
Thanks for your comment. Comments like yours really make me come back to my blog in the midst of my crazy schedule these days... :D To be honest with you, I haven't had much chance to make banchans myself because my mother-in-law usually prepares them for us when we visit her. In that way, I've been spoiled I guess... Gamaja jourim is one of my favorite banchans, and I'll try to give a try soon and post here. Check back again later~

Kyle said...

This one was great! Thanks!

Anonymous said...
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Anonymous said...

its katrina
thank you very much for youre recipe. its great and easy to learn

Migi said...

You are all very welcome!

suzelle said...

Hello, I don't know if you're still active here, but I want to ask. If we want to use pork instead of tuna, what kind of pork should we use? Pork belly? Or other parts?
Thanks ^^

Migi said...

@Suzelle-pork ribs are the best

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