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(upbeat music)
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- Hi, everybody!
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Blue gloves!
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These days, blue gloves a trend!
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Have you ever known about that? (laughs)
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I have a reason why I'm wearing these.
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We are going to make kimchi-jjigae,
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with a can of tuna.
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Tuna kimchi stew,
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in Korean, chamchi-kimchi-jjigae.
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We never use fresh tuna,
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we use only canned tuna, here you go.
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You can find canned tuna everywhere,
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but this is made in Korea.
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Usually, canned tuna is five ounce,
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but this is eight ounce.
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You can use a small or this size, it doesn't matter.
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So today, really simple recipe, but delicious.
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Actually, I made my multi-grain rice,
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I'm so hungry, I like to eat just quickly.
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Let's make tuna kimchi-jjigae! (laughs)
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You need fermented kimchi,
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which means, sour tasting kimchi.
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This kimchi, I made about two months ago,
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and now well fermented, very sour, so perfect,
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perfect to make kimchi stew.
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And we need one pound of fermented kimchi.
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I think, this amount.
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Around, cut into two inches long.
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And here,
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I'm using my shallow pot.
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The core part, I always use.
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Slice thinly,
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and kimchi brine, about quarter cup.
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See, that's why I'm wearing these gloves, they are useful.
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Let's wash.
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I'm going to add one onion, it's a medium size.
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I prepare two green onions, one green onion right now.
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Just cut,
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like this.
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One teaspoon salt.
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This is sugar in the raw,
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and you guys can use also white sugar.
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One, two teaspoons.
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Hot pepper flakes, two teaspoons of gochugaru.
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Sesame oil, two teaspoons.
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Easy, isn't it? (laughing)
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Just put the kimchi and all these ingredients all together,
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and then, add two and a half cups water,
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and cover it, let's cook over medium high heat.
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I'm going to cook 25 minutes.
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25 minutes later, I will just add canned tuna and tofu,
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and that's it!
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Meanwhile, I'm going to make my side dishes.
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This is a mung bean sprout side dish.
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Sukju-namul in Korean.
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Blanched these mung bean sprouts and all the seasonings are here
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and I like to add this,
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cucumber,
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cucumber matchsticks.
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I mixed them with salt. Lots of water came out. Squeeze out.
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Sesame oil,
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and mix.
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I seasoned with fish sauce
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but sometimes I just season with salt.
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Wow, smells good!
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It's garlicky,
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My favorite sukju-namul.
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My stew is bubbling now,
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I'm going to stir it a little bit.
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Nice smell!
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I will just cover half.
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I just made this sukju-namul,
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I'll just cover this.
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Another side dish I made, it goes well with this,
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yang-baechu-jjim, very easy!
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This is ssamjang.
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Really delicious.
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So, I just steamed this and
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okay!
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So, two side dishes are already waiting
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until my kimchi stew is done.
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(upbeat music)
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I cooked this for 25 minutes.
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Let's check it out.
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Wow, nice!
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If this water is not enough,
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add some water.
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All kimchi should be submerged comfortably.
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And, let's add tofu.
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I'm going to use a half package of tofu, eight ounces.
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I need half.
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Keep in the refrigerator.
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Slice.
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Let's add tuna.
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Put it here.
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Close.
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Almost done!
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Five to seven minutes, I will just cook this more.
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Last one is a chopped green onion.
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One green onion, let's chop it up.
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I'm just preparing my lunch now.
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Let's open all my side dishes.
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Just five more minutes I cooked.
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So,
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green onion.
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This is my rice.
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Wow!
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It's done!
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Let's turn off.
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I think this is for four servings.
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So when you serve this,
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always prepare individual bowls.
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Let me taste!
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Mm. Delicious.
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"Where is tuna in the kimchi-jjiggae?"
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You may be wondering,
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so I just put the tuna in the center
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so that the tuna is not going to spread around.
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Rice.
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Mm.
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Mm!
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I want some kimchi!
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Mm.
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And this is
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cabbage, steamed cabbage.
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I like to wrap this with a little bit of rice,
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and my homemade doenjang.
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Really delicious.
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Wrap this.
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Mm.
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Steamed cabbage is so sweet.
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Sweet and crispy.
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Mung bean sprouts.
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Mm!
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Everything is crispy, and soft.
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I'm so familiar with this kimchi stew taste.
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Kimchi gets softened because we cooked for a long time
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and also a little bit crispy
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and sweet, spicy, and sour.
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with delicious broth and flaky canned tuna.
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It's a perfect match!
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It's very easy and quick,
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so you saw how easy it is.
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You only need fermented kimchi, tofu, and canned tuna.
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Even you can skip tofu!
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Today, we made chamchi-kimchi-jjiggae.
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Kimchi stew with tuna.
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Enjoy my recipe,
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see you next time, bye!
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(upbeat music)