Kimchi Stew is one of the most loved dishes in Korea. No appetite? This sure will fix it. No problem finishing a big bowl of rice with Kimchi Stew! As long as you have nice fermented Kimchi, you can't go wrong with this one.
Stews are supposed to be a salty dish you eat little by little with rice. It's usually placed in the middle of the table and shared with a few people. Soups are more of an individual dish that is less salty and usually larger quantity is served in individual bowls.
4 Gram (1 - 2 Cans, 2 Grams each)
3 Cup (48 tbs), cut into about 2 inches long pieces
1 Cup (16 tbs)
2 1⁄2 Cup (40 tbs)
Red chili pepper flakes
2 Tablespoon (Optional)
1. Place a stone bowl on the stove, to preheat it. (Kimchi stew would be served in a stone bowl)
2. In a pot, saute 1 can of tuna (you can add another can if desired) with 1 tablespoon of butter on high heat. Stir fry the tuna for about 3 minutes, making sure it does not stick to the bottom of the pot.
3. Add kimchi to the pot. Saute for another 10 minutes. If it starts to stick to the bottom, add a little bit of kimchi juice or water.
4. Add water and kimchi juice. Stir and let it cook for a few minutes.
5. Add some chili pepper flakes if you like it spicier. Bring into boil and boil for another 10-15 minutes.
6. Season with salt (Add gradually as you taste it).
7. Transfer into the preheated stone bowl and the stew is ready to serve.