Tuna Kimchi Stew, Adding Glutinous Rice Flour Makes the Broth Amazing

Steps

1. 1

   Drain the oil from the canned tuna and set aside.

2. 2

   Cut the kimchi into large pieces, slice the onion, thinly slice the green onion into rounds, and cut the tofu into bite-sized pieces.

3. 3

   In a pot, add the sour kimchi and onion, then add 2 tbsp canola oil and 1 tbsp tuna sauce and stir-fry.

4. 4

   Once the kimchi turns translucent, add 600ml water, 1 tbsp glutinous rice flour, 5 tbsp kimchi brine, 2 tbsp red pepper flakes, 1 tbsp soup soy sauce, and 1 tbsp minced garlic, bring to a full boil then cover and simmer on medium-low heat for 10 minutes.

5. 5

   Add 500ml water, then add the tuna, tofu, and green onion and simmer for 5 more minutes.