in Recipes

Tuna Kimchi Stew

updated

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Ingredients for 4 servings:

  • 300 g tuna with oil from the can
  • 400 g Chinese cabbage – kimchi
  • 3 large potatoes
  • 200 g tofu, cut into 0.5 cm thick slices
  • 1 stalk(s) leek, cut diagonally into approx. 1 cm thick rings
  • 1 chili pepper(s), green, cut diagonally into rings
  • 1 red chili pepper(s), diagonally sliced ​​into rings
  • 1 onion(s), quartered
  • 2 tbsp chili paste, Korean
  • Salt
  • n. B. water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Korean stew

In a large pot, briefly sauté the onions and garlic in the tuna oil. Add the chili paste, kimchi, and potatoes and sauté briefly. Then add the tofu, tuna, and enough water to cover all the ingredients. Cook until the potatoes are tender. Just before the end, add the leeks and chili rings. Season with salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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