Hongkimina Recipe for Love's Edition Volume 6 | Page 20

Volume 6

AUGUST 2014

Tuna Stew
Directions

Korean Tuna Stew (Kimchi Chamchi Jigae)
Submitted by: AMILEEGIRL

Prepare all ingredients. I recommend a garlic
press for the garlic and a small grater for the
fresh ginger (you can keep a small peice of
ginger root in the freezer so it keeps and easily
grates whenever you need it).

Introduction
Minutes to Prepare: 10
Minutes to Cook: 20
Number of Servings: 2
Ingredients
1 can Tuna in water (if vegetarian leave it out)
1 jar Kimchi (Korean fermented cabbage) 14oz
1 med-large scallion (green onion) minced
1 block soft tofu cut into small cubes (optional)
1 tbsp FRESH Garlic, finely minced or pressed
1 tbsp FRESH Ginger, finely minced or grated
1 tbsp Paprika
1 tbsp Fish Sauce (can be left out if desired)
1 tsp red pepper flakes or cayenne
2 tsp Sesame Oil
2 cups water
**Substitution: Use Gochujang (Korean Hot Red
Pepper Paste) as an option instead of the red pepper
flakes. Add as much as desired 1/8 up to 1/4 cup or
more depending on how hot you want it.

In a pot, deep pan, or crock over medium heat
add the oil, garlic, ginger, green onion, spices,
and kimchi. Stir for 2 minutes. Add the fish
sauce (if using), tuna, tofu (if using) and water.
Simmer 20 minutes. Serve immediately. Serves
2.
This dish is pescetarian but can easily be made
vegan or vegetarian by not using the fish sauce
or tuna. If you are vegetarian or vegan read the
label on the kimchi. Some brands use a fish
sauce and some don’t. I used a brand called
“King’s Kimchi” which is vegan friendly. You can
also make it yourself.
If you do not wat the dish so spicy then buy
MILD instead of HOT kimchi, reduce or eliminate
the red pepper flakes or cayenne pepper. If you
intend to use gochujuang be aware that it is very
hot and spicy so add a little at a time until you
get the heat index you like.
Adapt the recipe to your own tastes.
Number of Servings: 2

Credit : http://recipes.sparkpeople.com/recipe-detail.asp?recipe=204001

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