Kimchi jjigae (김치찌개) is a spicy fermented Chinese cabbage stew, called kimchi. It is the most consumed soup in South Korea.
It is generally prepared using tofu and pork belly, but you can also cook it with canned tuna (like I did).
You can adjust the spiciness according to your taste. INGREDIENTS
3 tablespoons chopped kimchi
1/2 onion coarsely chopped
1 clove garlic crushed
1 spring onion finely chopped (the green part)
1 tablespoon gochujang
1 tablespoon gochugaru
2 tablespoons soy sauce
1 firm tofu cut into pieces
1 portion steamed rice
1 can of tuna (optional)
Pour a spoonful of sesame oil into the pan and fry the garlic and onion.
Add kimchi and tuna (optional), then combine gochugaru, gochujang and soy sauce. Mix and leave to cook for a couple of minutes, then pour in some water to cover everything and bring to the boil. Cook for 30 minutes,
Add the tofu and continue cooking for 10 minutes.
Garnish with spring onion and serve with rice.