Assalamualaikum………. Sbb lunch time dh nak hbs, tak yah entry mengarut panjang2. Straight to the point. Selepas usaha membuat kimchi berjalan dgn lancar w/pun kadar kejayaannya hanya 80% saje (pendapat aku la), kini diikuti dgn resepi yg menggunakan kimchi yg dah diperam. Kimchi jjigae ni buat beberapa hari yg lepas. Tak tahu dh bape hari terperap kat post draft tu. Tadi baru terperasan entry masih pending. Resepi ikut exactly resepi aeri's kitchen kat sini. Sila pergi sana untuk gambaran yg lebih jelas dan menarik :P

Kimchi stew ni rasa dia lebih kurang mcm kita punya masak asam. Yg bg masam, kimchi tu la. Klu ikut aku yg tak tahan benda masam2 ni, next time kena kurangkan sukatan kimchi. Pastu tukar tuna dgn ikan. Lain mcm lak rasa tuna bila msk mcm ni. Dan aku rasa klu letak bhn2 yg biasa kita letak tuk buat msk asam mesti lagi best. Mcm daun kesum ke, bunga kantan ke atau daun limau purut. Asam keping atau asam jawa, mmg tak payah letak dh. Dh cukup rasa msmnya. Dan tidak lupa kena tambah cili. Letak lici api lagi bagus. Aku tambah serbuk cili byk2 pun tak pedas2. Color dia je yg makin merah, pedasnya tidak. Aku suka kuah stew ni tp tak larat nak mkn kimchi tu sbb masam >_<

Sblm ni aku ada bg kimchi yg aku buat tu kat boss aku, allan. Rupa2nya dia pun suka. Dia kata wife dia buat sup, mcm sup ayam tapi tambah kimchi. Sekejap je licin katanya. Dengan besar hati aku bg lagi satu tupperware kat dia semalam^^. Seronok bila apa yg kita buat, ada org suka. Bertambah semangat nak msk. Lepas ni nak try buat kimchi pancake plak.

Tuna Kimchi JjiGae

Main Ingredients

  • 1½ Cups Kimchi
  • 2 Cups Water
  • 1 Cup Tuna
  • ½ Tofu
  • ¼ Onion
  • 1 Green Onion - tak letak, tak de stock plak masa tu
  • ½ Green Hot Pepper - pun tak letak
  • ½ Red Hot Pepper 
  • aku tambah enoki mushroom

Seasoning Ingredients

  • ⅛ Cup Kimchi Broth
  • ½ to 1 Tbsp Red Pepper Powder
  • 1 tsp Minced Garlic
  • 1 tsp Salt

Directions

1. Cut 1½ cups of kimchi into 1-inch pieces. It is important to use well-fermented kimchi for kimchi soup. Sour (old) kimchi works good also.

2. Slice ½ of a pack of tofu and ¼ of an onion into ½-inch pieces. Cut 1 green onion and the chilly peppers into 1-inch pieces. 

3. Prepare 1 cup of tuna. I recommend tuna packaged in oil instead of water. If you get a Korean tuna can, 1 medium sized can will be enough. Use all of the oil and tuna from the can for the soup. 

4. In a pan, add the kimchi and 2 cups of water. Boil it on high. 

5. Once the soup starts to boil, add the tuna. 

6. Add the onion. 

7. Then add ⅛ cup of kimchi broth, ½ to 1 Tbsp of red pepper powder (depending on your tastes), 1 tsp of minced garlic, and 1 tsp of salt. Adjust the amount of salt depending on the saltiness on your kimchi. If you use tuna packaged in water instead of oil, add 1 Tbsp of vegetable or canola oil, and slap your fingers because I told you to use tuna packed in oil! =P 

8. Cover the lid, and cook for 15 to 20 minutes until the kimchi is cooked. 

9. 15 minutes later, add the tofu, green onion, and hot peppers. 

10. Cook for 5 more minutes and turn off the heat. Enjoy!


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