Tuna Kimchi Stew

Directions

  • Heat oil in a large pot at medium heat and stir fry kimchi for 1 minute.  Add the stock and bring it to a boil.

  • Add soy sauce, chopped garlic, sugar, and anchovy fish sauce and simmer for 3 minutes.

  • Add tuna and tofu and remove from the heat. Lastly, add the leek.

Ingredients

  • Jongga Napa Cabbage Kimchi 240 g
  • Vegetable oil 6 ml
  • Stock of kelp and dry anchovies 800 ml
  • O’Food Naturally Brewed Soy Sauce 20 ml
  • Chopped garlic 16 g
  • Sugar 8 g
  • Anchovy fish sauce 10 g
  • Drained canned tuna 200 g
  • Diced tofu 160 g
  • Sliced leeks 60 g

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