Everyone who tastes it loves this dish of sweet, sour, slightly crispy cabbage in a savory broth perfumed with sesame oil. A can of tuna adds flavor and protein, but you can substitute 8 ounces pork belly, chopped into bite-size pieces, for a meaty version. Add it along with the kimchi and other ingredients to give it time to cook through. This recipe calls for a pound of well-fermented kimchi, which may seem like a lot, but it’s a reflection of the quantities of kimchi we Koreans consume—and why we make it huge batches. Not only do we eat it as a side dish, but we also use it as a prime ingredient in many traditional dishes, including this one.
SERVES: 3 or 4
INGREDIENTS:
- 1 pound Napa Cabbage Kimchi, cut into 2-inch pieces, plus ¼ cup of the brine
- 1 medium onion, sliced (about ¾ cup)
- 2 tablespoons Korean hot pepper flakes (gochu-garu)
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 2 teaspoons toasted sesame oil
- 3 scallions, 2 sliced into 1-inch pieces, 1 chopped
- 2 1/2 cups water
- 1 (5-ounce) can chunk light tuna packed in oil, drained
- 8 ounces medium-firm tofu, cut into ½-inch slices and then into bite-size pieces. You can either use a can of tuna or substitute it with 8 ounces of chopped pork belly for a meaty version of the dish.
INSTRUCTIONS:
- In a large skillet, combine the kimchi, kimchi brine, onion, hot pepper flakes, sugar, salt, sesame oil, and sliced scallions.
- Add the water, cover, and cook over medium-high heat for 25 minutes.
- After 25 minutes, stir the stew well with a spoon.
- Add the drained tuna and tofu to the skillet, stirring gently so as not to break up the tofu.
- Cover and cook until the kimchi is softened but still a little crisp, and the tofu is soft, fluffy, and hot. This should take around 5 to 7 minutes.
- Sprinkle the chopped scallion on top of the stew and serve.
That’s it! Enjoy your delicious sweet, sour, and slightly crispy cabbage in a savory broth perfumed with sesame oil
