I stumbled into this recipe
when trying to
ways to dispose
of a kilo
and it certainly is a creative thing to do to a can of tuna
Fortunately, it's pretty good student food
(at least if you love kimchi), so here is
the mildly tweaked recipe:
Kimchi Soup with Tuna (Kimchi Chamchi Chigae)
- Cut kimchi and green onion into 2-inch lengths.
- Open can of tuna and drain well.
- In a soup pot, fry kimchi, tuna, garlic and ginger in sesame oil
for around 5 minutes, or until "dry".
- Warning: Stir-fried kimchi smells seriously funky.
You have been warned.
- Add 1.5 cups of water. Bring to boil.
- Add fish sauce. Simmer for 20 minutes.
- Warning: Boiling fish sauce also smells pretty funky.
Ventilation is your friend.
- Add green onion and serve.
Serves 2 (at best). To add bulk to the meal, serve the soup with
plain white rice
and feel free to do as the Koreans do and spoon the rice into the
soup itself. The end result is supposed to be spicy, so add in
chili powder or paste if your kimchi isn't fiery
enough as is.
The base of the dish, kimchi chigae, is a well-known
Korean dish, so there are plenty of substitutes for
the canned tuna. Fresh fish might not be bad, although taste of the
kimchi is overpowering enough to make it a bit of a waste; more
traditional recipes tend to use meat and tofu.
(featuring lots of other variations on the kimchi-and-canned-tuna theme as well!)