In my own family, there are Korean-American, Korean-Japanese, Korean-Jewish, Korean-Southern American, and Korean-Chinese households. Whether your holiday is Christmas, Hanukkah, Kwanzaa, or New Year’s Day, this is the season of…
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It will be weird to hear that somebody doesn’t like kimchi or kimchi soup in Korea, except maybe young kids. Of course once they grow up, they like it. Kimchi is the most famous Korean food. It is thought to be one of the most healthy foods in the world. Like some other Korean food, there are different types of kimchi soup, depending on the ingredients: Tofu kimchi soup, Tuna kimchi soup, Pork kimchi soup, Bean sprouts kimchi soup, etc. Today, I will post one of them, tuna kimchi soup. I will post different kinds of kimchi soups later.
Short Korean Lesson: *^^*
- ChamChi = Tuna
- KimChi = Kimchi
- JjiGae = Name for one way to cook. It’s a kind of stew, but has more broth than stew and less broth than soup.
Main Ingredients:
- 1½ Cups Kimchi
- 2 Cups Water
- 1 Cup Tuna
- ½ Tofu
- 1/4 Onion
- 1 Green Onion
- ½ Green Chilly Pepper and ½ Red Chilly Pepper
Seasoning Ingredients:
- 1/8 Cup Kimchi Broth
- ½ to 1 Tbsp Red Pepper Powder
- 1 tsp Minced Garlic
- 1 tsp Salt
Yield: 3 Servings
Cut 1½ cups of kimchi into 1 inch pieces.
It’s important to use well fermented kimchi for kimchi soup.
Sour (old) kimchi works good also.
Slice ½ of a pack of tofu and ¼ of an onion into ½ inch pieces.
Cut 1 green onion and chilly peppers into 1 inch pieces.
Prepare 1 cup of tuna. I recommend you use tuna packaged in oil instead of water. If you get a Korean tuna can, 1 medium size will be enough. Use all of the oil and tuna from the can for the soup.
In a pan, add the kimchi and 2 cups of water. Boil it on high.
Once the soup starts to boil, add the tuna and onion.
Then add 1/8 cup of kimchi broth, ½ to 1 Tbsp of red pepper powder (depending on your taste), 1 tsp of minced garlic, and 1 tsp of salt. If you use tuna packaged in water instead of oil, add 1 Tbsp of oil (vegetable or canola oil) to it, and slap your fingers because I told you to only use tuna packed in oil! =P
Cover the lid, and cook for 15 to 20 minutes until the kimchi is cooked.
15 minutes later, add the tofu, green onion, and chilly peppers.
Cook for 5 more minutes and turn off the heat. Enjoy!! 
INGREDIENTS
Main:
1/4 Cup Ground Beef
1/4 Cup Korean Radish Side-dish
1/4 Cup Kimchi
2 Handful Bean Sprout
1 Handful Gosari
1/3 (Carrot, Zucchini, Cucumber, Onion)
2~3 Leaves Lettuce
1/2 Green Onion
1 Egg
1 Sheet Dried Seaweed
2 Bowls Cooked Rice
For the Beef:
1/2 tsp (Sugar, Cooking Wine, Soy Sauce, Sesame Oil)
1 clove Minced Garlic, 1 Pinch (Salt, Black Pepper)
For the Gosari:
1/4 Onion
2 tsp Soy Sauce
1 tsp Sesame Oil
1/2 Tbsp Olive Oil
1/2 tsp Minced Garlic
For the Bean Sprouts:
1/2 tsp Sesame Oil
1 Pinch Salt
For the Bibimbap Sauce:
3 Tbsp Red Pepper Paste
1/4 tsp Soy Sauce
1 tsp (Vinegar, Sugar)
3/4 tsp Sesame Seeds
1 tsp Sesame Oil
1/2 tsp Minced Garlic
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