The name of kimchi soup can vary based on other ingredients you put in the soup. Today’s kimchi soup recipe includes canned tuna, making this soup’s name tuna kimchi soup
Ingredients:
- 1/2 cup kimchi , at least 2 to 3 weeks old, cut into bite size pieces if not already
- 3 Tbsp water , drained from canned tuna
- 3 cups water
- 185 g canned tuna (6.5 ounces), chunk style
For Sauce:
- 1/2 Tbsp Korean soup soy sauce or regular kikkoman soy sauce
- 1/2 Tbsp Korean fish sauce
- 1/2 Tbsp raw sugar
- 1 Tbsp Korean chili powder
- 1/2 Tbsp kimchi juice , this liquid is from the bottom of the kimchi container
For Garnish:
- 10 g green onion (0.4 ounces), thinly sliced
- Fine sea salt , to taste
Instructions:
- Pre heat a medium pot over medium heat (about 20 seconds). Add the kimchi and tuna drained water. Stir them well until the kimchi is partly cooked (about 2 mins).
- Add the water and the sauce. Cover the pot and boil over medium high heat. When the water is rolling boil, add the tuna without stirring it too much so as to not to break up the tuna. (It presents better when the tuna isn’t flaked off too much when you serve.)
- Reduce the heat to medium low, cover the pot and boil for a further 15-20 minutes.
- Garnish with green onions and season with salt, if required. Serve with a bowl of rice, kimchi and other Korean side dishes.
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