Easy Kimchi Jjigae (Kimchi Stew)

Ingredients

• 1 tbsp sesame oil
• 1/2 yellow onion (sliced)
• 2 cloves garlic (minced)
• 1 cup aged kimchi (cut into bite-sized pieces, see ingredient notes below)
• 1 tsp sugar
• 2 1/2 cups water (anchovy stock, dashi, low-sodium chicken stock or rice water (see notes below))
• 1/4 cup kimchi juice (from the kimchi)
• 1-2 tbsp Gochugaru (Korean red chili flakes) (to taste)
• 1 tbsp Doenjang (Korean soybean paste) (or soy sauce)
• 1 can tuna (drained, can be skipped or subbed with pork or spam)
• 1/2 container tofu (soft or medium, cut into small cubes)
• 1 tsp Dashida (Korean soup stock) (optional, to enhance flavor)
• 1 green onion, chili pepper (optional, for garnish)

Instructions

1. 1

   Add sesame oil to a pot over medium heat. Add onion, garlic, kimchi, and sugar, and cook for about 3-4 minutes, stirring often to ensure even cooking. Add rice water and bring to a boil.

2. 2

   When the stew starts boiling, add kimchi juice, Gochugaru, and Doenjang (or soy sauce). Cook for about 8 minutes, or to your desired consistency.

3. 3

   Add tuna and tofu and cook for another 2 minutes, and season with salt to taste, and add in Dashida if using. Garnish to your preference and enjoy!