This column contains easy recipes that even beginners can easily make with not hard-to-find but common ingredients that will always exist when you open your refrigerator, and it will be a great culinary guide to convey sophisticated taste of home-made meals.<Editor's note>
150g ripe kimchi
1 canned tuna
2 green peppers
1 green onion
1 tablespoon soy sauce for soup
1 tablespoon sugar
1 teaspoon chopped garlic
1 teaspoon red pepper powder
Salt, cooking oil
3 cups of water
How to Cook
1. Cut tofu into 2×3cm squares, and cut on ions into 0.5cm w idth. Cut green pepper and green onion diagonally.
2. After roughly brushing off the kimchi seasoning, cut kimchi into 4cm wide.
3. Pour the tuna through a sieve to drain the oil.
4. When the pot gets hot, add cooking oil and kimchi, sugar and fry enough. Pour
water and boil them together, and when the kimchi is soft, add tuna, chopped
garlic, red pepper powder, tofu, onion, green onion, and red pepper to boil for
a while, then season with soy sauce (for soup) and salt.
Cooking Master's Secret
- The kimchi stew is delicious when the kimchi is slightly riped. The stronger the sour taste, the more sugar is added.
- Instead of canned tuna, add pork, anchovies, etc. for a different taste.
- Ingredients may include mushrooms, pumpkin, spam, canned saury, or canned mackerel.
- You can boil them all at once without roasting them.
- Instead of fresh water, you can boil the ingredients by putting rice-washed water in it.
Mi Ran Park: Korean cooking master(대한민국 한식대가), DaeBok company vice president