tuna kimchi - jjigae

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a delicious comforting dish that hits all the right spots.


the classic korean kimchi-jjigae is made with pork belly,

but as i am not allowed to eat pork,

(i tell a lie, i always say that.
i am allowed to eat pork,
i just do not fancy writhing in pain at all)

i tried cooking it with tuna instead,

and it was phenomenal. 🔥

and i use water instead of anchovy stock
so it's easier, faster to make,

and here's how:

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i. mise en place:

kimchi | 500g | fully fermented / the oldest i've got
tuna | one 450g tin | century tuna, flakes in oil

spring onions | tstl or 5 stalks | cut into 1-inch strips
garlic | tstl or 3 tablespoons | minced
onions | tstl or 3 bulbs | sliced

gochujang | 2 tablespoons
soy sauce | half a cup
brown sugar | 2 tablespoons

water | 6 - 8 cups

sesame oil | 1 - 2 tablespoons

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ii. i just dump them all in to a saucepan,
boil it for maybe thirty minutes,

until the soup has somehow thickened or has been reduced
or until it tastes as i want it to.

every now again i stir it
making sure nothing's sticking to the bottom of the pan.

iii.
i then finish it with a splash of sesame oil.

it is deeply satisfying on its own,
even more so when paired with kimbap
or really... anything!

..

..

thank god for farmers.

xx