WHAT'S IN IT?
Kimchi (sour and fermented for a while) 3 cups
Tuna 1-2 cans
Butter 1 tablespoon
Water 2 to 2.5 cups
Kimchi juice (as much as you can get)
Salt
How Do I MAKE IT?
1. oh high heat saute tuna with better for 5 minutes.
2. Add kimchi and saute for at least 10 minutes.
(if it starts to stick to the bottom, add a little bit of kimchi juice or water)
3. Add kimchi juice and water (add some chili pepper flakes if you like it spicy)
4. boil for 10 minutes
5. Season with salt.
( You can add tofu if you like.)
ENJOY
*** If you want to use pork, it's pretty much the same except in the beginning you saute pork with a bit of vegetable oil.
How well will this keep in the fridge if I make extra? And how do I know what kimchi to buy? I live in Korea, but I've never actually bought kimchi.....
ReplyDeleteHey Jo-Anna,
ReplyDeleteYou can probably keep it for 2-3 days but the best thing is to actually freeze it. Then, you can keep it for a longer time and tastes better when you actually eat it. I heard Nong-Hyup (농협) kimchi is pretty good. If you go to a big mart they would have kimchi as well.. just regular cabbage kimchi (배추 김치) will work. Just make sure they are fermented enough and sour. Let me know how it goes.
Cheers!
Grace
Bah fridge. I used to make a big pot, let it just sit on the stove, and reheat at each meal. It's good for ... a week?
ReplyDeleteFor the readers, I wouldn't even bother getting a premium white albacore tuna for this. Get the cheapest one but not so cheap that it's not deboned.
I only had about a cup and a half of kimchi so I made half the recipe. I wanted something quick and didn't want to wait for some rice to cook (which I assume is the traditional way to eat this stew, with rice) so I cut up three small potatoes and boiled them in water while preparing the stew, and added the potatoes to the stew when I added the kimchi juice and water.
ReplyDelete