It would be weird to hear that somebody doesn’t like kimchi or kimchi soup in Korea, except for maybe young kids. Of course once they grow up, they like it. Kimchi is the most famous Korean food. It is thought to be one of the healthiest foods in the world. Like some other Korean food, there are different types of kimchi soup, depending on the ingredients: tofu, tuna, pork, bean sprout, etc. Today, I will post one of them, tuna kimchi soup.
Yield: 3 Servings
Short Korean Lesson: *^^*
- ChamChi (참치) = Tuna
- JjiGae (찌개) = A way to cook: it is a type of stew, but it has more broth than stew and less broth than soup.
- 1½ Cups Kimchi
- 2 Cups Water
- 1 Cup Tuna
- ½ Tofu
- ¼ Onion
- 1 Green Onion
- ½ Green Hot Pepper
- ½ Red Hot Pepper
- ⅛ Cup Kimchi Broth
- ½ to 1 Tbsp Red Pepper Powder
- 1 tsp Minced Garlic
- 1 tsp Salt
Cut 1½ cups of kimchi into 1-inch pieces. It is important to use well-fermented kimchi for kimchi soup. Sour (old) kimchi works good also.
Slice ½ of a pack of tofu, ¼ of an onion, and the chilly peppers into ½-inch pieces. Cut 1 green onion into 1-inch pieces.
Prepare 1 cup of tuna. I recommend tuna packaged in oil instead of water. If you get a Korean tuna can, 1 medium sized can will be enough. Use all of the oil and tuna from the can for the soup.
In a pan, add the kimchi and 2 cups of water. Boil it on high.
Once the soup starts to boil, add the tuna.
Add the onion.
Then add ⅛ cup of kimchi broth, ½ to 1 Tbsp of red pepper powder (depending on your tastes), 1 tsp of minced garlic, and 1 tsp of salt. Adjust the amount of salt depending on the saltiness on your kimchi. If you use tuna packaged in water instead of oil, add 1 Tbsp of vegetable or canola oil, and slap your fingers because I told you to use tuna packed in oil! =P
Cover the lid, and cook for 15 to 20 minutes until the kimchi is cooked.
15 minutes later, add the tofu, green onion, and hot peppers.
Cook for 5 more minutes and turn off the heat. Enjoy!