Chamchi Kimchi Jigae (Tuna Kimchi Stew)

The rain keeps pouring recently and the weather is a bit cold..... A bowl of kimchi stew would be great to warm the stomach :)
Tonight's dinner - Tuna Kimchi Stew (Chamchi Kimchi Jigae)!

 

Ingredients:

 

Kimchi                               1&1/2 cup
Kimchi juice                       5 tbsp
Can tuna                             1 can (Preferable can tuna in oil)
Onion (medium size)         1/4
Leek                                   1/2 stalk
Tofu (soft)                          1/2 pack
Green chilli                         1
Minced garlic                      1 tsp
sesame oil                           1 tsp
Water                                  400ml
* It's highly recommended to use well fermented old (sour) kimchi.



Step by step photos:

 



 

Prepare a pan, put in the kimchi and its juice.  Add in tuna, sliced onion and water.  Turn on the fire and boil over medium heat for 15 minutes.  After 15 minutes, add in chopped leek, green chilli, sliced tofu and minced garlic.  Let it boil for another 10 minutes over medium heat.  After 10 minutes, off the fire and drizzle the sesame oil over the stew and serve with rice! Enjoy~ ^^

 

*Tips:

1. It's recommended to use yuksu (Anchovy Kelp soup stock/broth) to make this stew.  The yuksu will help to enhance the stew flavor.
2. If time allow, let the stew boil for around 1 hour over low fire.  The longer the stew boil, the better the taste because the oil from the tuna and the sourish taste from kimchi blends well in this process :).