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  • (upbeat music)

  • - Hi, everybody!

  • Blue gloves!

  • These days, blue gloves a trend!

  • Have you ever known about that? (laughs)

  • I have a reason why I'm wearing these.

  • We are going to make kimchi-jjigae,

  • with a can of tuna.

  • Tuna kimchi stew,

  • in Korean, chamchi-kimchi-jjigae.

  • We never use fresh tuna,

  • we use only canned tuna, here you go.

  • You can find canned tuna everywhere,

  • but this is made in Korea.

  • Usually, canned tuna is five ounce,

  • but this is eight ounce.

  • You can use a small or this size, it doesn't matter.

  • So today, really simple recipe, but delicious.

  • Actually, I made my multi-grain rice,

  • I'm so hungry, I like to eat just quickly.

  • Let's make tuna kimchi-jjigae! (laughs)

  • You need fermented kimchi,

  • which means, sour tasting kimchi.

  • This kimchi, I made about two months ago,

  • and now well fermented, very sour, so perfect,

  • perfect to make kimchi stew.

  • And we need one pound of fermented kimchi.

  • I think, this amount.

  • Around, cut into two inches long.

  • And here,

  • I'm using my shallow pot.

  • The core part, I always use.

  • Slice thinly,

  • and kimchi brine, about quarter cup.

  • See, that's why I'm wearing these gloves, they are useful.

  • Let's wash.

  • I'm going to add one onion, it's a medium size.

  • I prepare two green onions, one green onion right now.

  • Just cut,

  • like this.

  • One teaspoon salt.

  • This is sugar in the raw,

  • and you guys can use also white sugar.

  • One, two teaspoons.

  • Hot pepper flakes, two teaspoons of gochugaru.

  • Sesame oil, two teaspoons.

  • Easy, isn't it? (laughing)

  • Just put the kimchi and all these ingredients all together,

  • and then, add two and a half cups water,

  • and cover it, let's cook over medium high heat.

  • I'm going to cook 25 minutes.

  • 25 minutes later, I will just add canned tuna and tofu,

  • and that's it!

  • Meanwhile, I'm going to make my side dishes.

  • This is a mung bean sprout side dish.

  • Sukju-namul in Korean.

  • Blanched these mung bean sprouts and all the seasonings are here

  • and I like to add this,

  • cucumber,

  • cucumber matchsticks.

  • I mixed them with salt. Lots of water came out. Squeeze out.

  • Sesame oil,

  • and mix.

  • I seasoned with fish sauce

  • but sometimes I just season with salt.

  • Wow, smells good!

  • It's garlicky,

  • My favorite sukju-namul.

  • My stew is bubbling now,

  • I'm going to stir it a little bit.

  • Nice smell!

  • I will just cover half.

  • I just made this sukju-namul,

  • I'll just cover this.

  • Another side dish I made, it goes well with this,

  • yang-baechu-jjim, very easy!

  • This is ssamjang.

  • Really delicious.

  • So, I just steamed this and

  • okay!

  • So, two side dishes are already waiting

  • until my kimchi stew is done.

  • (upbeat music)

  • I cooked this for 25 minutes.

  • Let's check it out.

  • Wow, nice!

  • If this water is not enough,

  • add some water.

  • All kimchi should be submerged comfortably.

  • And, let's add tofu.

  • I'm going to use a half package of tofu, eight ounces.

  • I need half.

  • Keep in the refrigerator.

  • Slice.

  • Let's add tuna.

  • Put it here.

  • Close.

  • Almost done!

  • Five to seven minutes, I will just cook this more.

  • Last one is a chopped green onion.

  • One green onion, let's chop it up.

  • I'm just preparing my lunch now.

  • Let's open all my side dishes.

  • Just five more minutes I cooked.

  • So,

  • green onion.

  • This is my rice.

  • Wow!

  • It's done!

  • Let's turn off.

  • I think this is for four servings.

  • So when you serve this,

  • always prepare individual bowls.

  • Let me taste!

  • Mm. Delicious.

  • "Where is tuna in the kimchi-jjiggae?"

  • You may be wondering,

  • so I just put the tuna in the center

  • so that the tuna is not going to spread around.

  • Rice.

  • Mm.

  • Mm!

  • I want some kimchi!

  • Mm.

  • And this is

  • cabbage, steamed cabbage.

  • I like to wrap this with a little bit of rice,

  • and my homemade doenjang.

  • Really delicious.

  • Wrap this.

  • Mm.

  • Steamed cabbage is so sweet.

  • Sweet and crispy.

  • Mung bean sprouts.

  • Mm!

  • Everything is crispy, and soft.

  • I'm so familiar with this kimchi stew taste.

  • Kimchi gets softened because we cooked for a long time

  • and also a little bit crispy

  • and sweet, spicy, and sour.

  • with delicious broth and flaky canned tuna.

  • It's a perfect match!

  • It's very easy and quick,

  • so you saw how easy it is.

  • You only need fermented kimchi, tofu, and canned tuna.

  • Even you can skip tofu!

  • Today, we made chamchi-kimchi-jjiggae.

  • Kimchi stew with tuna.

  • Enjoy my recipe,

  • see you next time, bye!

  • (upbeat music)

(upbeat music)

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B2 kimchi tuna stew canned tofu jjigae

Kimchi stew with tuna (Chamchi-kimchi-jjigae: 참치김치찌개)

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    林宜悉 posted on 2020/04/06
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