Claire Corlett

Fish Food, Fish Tanks, and More

Tuna Kimchi stew (Cham-chi Kimchi Jjigae) | Korean food | 참치 김치 찌개


hi everyone welcome back to another
episode today I’m going to show you how to make Tuna Kimchi Jjigae. When you
first made or bought the kimchi, the taste is quite fresh but after some time
it will become more sour and sour and that’s the perfect time to make Kimch stew or
Kimchi pancake. Okay let’s go. Half an onion, a bit of spring onion and 200
grams of tofu. Chop the onion, spring onion and slice tofu for later use.
I used Cray pot but any kind of pot should be fine. I almost forgot but you
will also need about 200 grams of canned tuna and I also used about 200 grams of
kimchi and fry the kimchi well before adding
any water. If you have sesame oil it’s the best but if you don’t have like me
1/2 tablespoon of any kind of oil should be fine. and add an half tablespoon of sugar. This
will balance out the sourness. Once is almost cooked, add the onions and add about a cup of water by the way if you liked this video
please give thumbs up. To me, the taste was a little bit plain so I added a
little bit more kimchi sauce. Once it starts to boil again add all the tuna and
tofu and boil for another five minutes. And finally add the spring onions. All
done. Let’s try. It looks so yummy. It’s not spicy at all. It’s more like a bit sweet and sour and I love this taste. It’s such a warming food to me. Thank you very much for watching and
I’ll see you next week

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