Korean tuna and kimchi soup
Korean tuna fish and kimchi soup is a common soup dish in Korean restaurants. Generally, this dish is eaten individually and with rice.
Recipe Recommendations
- medium spice
- cook
- half an hour
- simple
Steps for Korean tuna and kimchi soup
1
First cut Korean spicy cabbage (Korean spicy dish) into small pieces.
2
Then cut 1 onion, 3 red/green pointed peppers, 2 onions and 1 garlic into small pieces.
3
Add 2 tablespoons of oil in a wok, heat the oil over high heat, add the chopped onions, red/green pointed peppers, green onions, garlic and Korean spicy cabbage and stir fry for 5 minutes.
4
After saut-frying, add 3 tablespoons Korean chili sauce, 1 tablespoons rice vinegar, 2 tablespoons soy sauce and 2 tablespoons fragrant sesame oil, and continue saut-frying for 3 minutes.
5
Next, add 1 liter of cold water; cover and simmer for 5 minutes.
6
When the water is boiled, add 2 cans of canned tuna fish. Continue to cover and simmer for 2 minutes.
7
While simmering, cut the tofu into slices.
8
Pour the cooked soup into a stone pot (or casserole); add the chopped tofu and scallions; continue to cook for 5 minutes before serving.
9
Korean tuna fish and kimchi soup can be eaten with rice!