Tuna Kimchi Stew
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.
- 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