Prepare the following ingredients:- 2 cans of chunked light tuna (chamchi)
- 1/2 cup of green onion, thinly sliced (pa)
- 3 cups of cabbage kimchi (baechu kimchi)
- 1 cup of kimchi broth (liquid from the jar)
- 6-8 cups of water (mul)
- sesame oil (chamgirum)
- Korean red chili pepper powder (gochu garu)
Add sesame oil to a hot frying pan, lightly coating the bottom. Add a layer of kimchi to the pan, frying for 5 minutes to dry the cabbage out and infuse with sesame flavour.
Remove the kimchi and add to a large pot. Repeat until all of the kimchi has been fried and put in the pot.
Add the kimchi broth, drained tuna, green onions, and 4 cups of water into the pot. Heat to boiling and then simmer for 10-15 minutes. Add sesame oil, red pepper powder, and water to taste.Enjoy with a side dish of steamed sticky rice!
1 comment:
Excellent post! Keep them coming.
I'm glad to see a post that includes cabbage, one of my favorite Cruciferous Vegetables :)
I recently created a post listing some healthy antioxidant-rich food choices. See Antioxidants, Big Guns In The Fight Against Unstable Radicals.
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