Tuna Kimchi JjiGae

Main Ingredients

• 1½ Cups Kimchi
• 2 Cups Water
• 1 Cup Tuna
• ½ Tofu
• ¼ Onion
• 1 Green Onion
• ½ Green Hot Pepper
• ½ Red Hot Pepper

Seasoning Ingredients

• ⅛ Cup Kimchi Broth
• ½ to 1 Tbsp Red Pepper Powder
• 1 tsp Minced Garlic
• 1 tsp Salt

Directions

Cut 1½ cups of kimchi into 1-inch pieces. It is important to use well-fermented kimchi for kimchi soup. Sour (old) kimchi works good also.

Slice ½ of a pack of tofu and ¼ of an onion into ½-inch pieces. Cut 1 green onion and the chilly peppers into 1-inch pieces.

Prepare 1 cup of tuna. I recommend tuna packaged in oil instead of water. If you get a Korean tuna can, 1 medium sized can will be enough. Use all of the oil and tuna from the can for the soup.

In a pan, add the kimchi and 2 cups of water. Boil it on high.

Once the soup starts to boil, add the tuna.

Add the onion.

Then add ⅛ cup of kimchi broth, ½ to 1 Tbsp of red pepper powder (depending on your tastes), 1 tsp of minced garlic, and 1 tsp of salt. Adjust the amount of salt depending on the saltiness on your kimchi. If you use tuna packaged in water instead of oil, add 1 Tbsp of vegetable or canola oil, and slap your fingers because I told you to use tuna packed in oil! =P

Cover the lid, and cook for 15 to 20 minutes until the kimchi is cooked.

15 minutes later, add the tofu, green onion, and hot peppers.

 Courtesy: Aeri's Kitchen