My Korean KitchenKimchi Soup
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Ingredients
Serves 3- 10 g green onion ((0.4 ounces), thinly sliced)
- 1/2 Tbsp Korean fish sauce
- 185 g canned tuna ((6.5 ounces), chunk style)
- 1/2 Tbsp kimchi juice (, this liquid is from the bottom of the kimchi container)
- 1/2 Tbsp Korean soup soy sauce (or regular kikkoman soy sauce)
- 3 cups water
- 3 Tbsp water (, drained from canned tuna)
- 1 Tbsp Korean chili powder
- 1/2 Tbsp raw sugar
- fine sea salt (, to taste)
- 1/2 cup kimchi (, at least 2 to 3 weeks old, cut into bite size pieces if not already)
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Steps
- Step 1
Pre heat a medium pot over medium heat (about 20 seconds). Add the kimchi and tuna drained water. Stir them well until the kimchi is partly cooked (about 2 mins).
- Step 2
Add the water and the sauce. Cover the pot and boil over medium high heat. When the water is rolling boil, add the tuna without stirring it too much so as to not to break up the tuna. (It presents better when the tuna isn’t flaked off too much when you serve.)
- Step 3
Reduce the heat to medium low, cover the pot and boil for a further 15-20 minutes.
- Step 4
Garnish with green onions and season with salt, if required. Serve with a bowl of rice, kimchi and other Korean side dishes.
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Pre heat a medium pot over medium heat (about 20 seconds). Add the kimchi and tuna drained water. Stir them well until the kimchi is partly cooked (about 2 mins).
Source: My Korean Kitchen
