TUNA AND KIMCHEE STEW (KIMCHI JJIGAE)

Tuna and Kimchee Stew (Kimchi Jjigae) image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

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2 tablespoons unsalted butter
1 clove garlic, coarsely chopped
1/4 onion, chopped
One 2-pound container prepared kimchi, roughly chopped and juice reserved
One 7-ounce can good-quality tuna packed in oil, such as A's do Mar
8 ounces firm tofu, cut into 1-inch cubes
2 teaspoons fish sauce
1 teaspoon sesame oil
1 teaspoon soy sauce
White rice, for serving
2 scallions, roughly chopped
Nori, thinly sliced, for garnish
Sesame seeds, for garnish

Steps:

Melt the butter in a medium saucepan over medium heat, add the garlic and cook for 30 seconds. Add the onions and cook until softened, about 4 minutes.
Add the prepared kimchi and juice and 3 cups of water. Bring to a boil, reduce the heat and simmer for 10 minutes.
Meanwhile, drain the tuna, breaking it into chunks. Add the tuna, tofu, fish sauce, sesame oil and soy sauce and simmer until heated through, for 3 minutes.
Serve over rice and top with scallions, nori and sesame seeds.