Kimchi Soup

Method6 steps · about 30 min

1. 1

   Step 1: Open the 185 g can of chunk tuna. Reserve 3 Tbsp of its packing liquid in a small bowl, then drain off the rest. Keep the drained tuna chunks separate. Water-packed tuna gives a lighter soup; oil-packed tuna can also be used.

   Uses 185 g canned chunk tuna · 3 Tbsp liquid reserved from the tuna can

2. 2

   Step 2: Mix the soup soy sauce, fish sauce, raw sugar (1/2 Tbsp), Korean chili powder (1 Tbsp) and kimchi juice (1/2 Tbsp) in a small bowl.

   Uses 1/2 Tbsp Korean soup soy sauce or regular soy sauce · 1/2 Tbsp Korean fish sauce · 1/2 Tbsp raw sugar · 1 Tbsp Korean chili powder · 1/2 Tbsp kimchi juice

3. 3

   Step 3: Preheat a medium pot over medium heat for about 20 seconds. Add the chopped kimchi (1/2 cup) and the 3 Tbsp reserved tuna packing liquid. Stir for about 2 minutes, until the kimchi is partly cooked. Keep the drained tuna aside.

   Fry kimchi after preheating · 2 minUses 1/2 cup kimchi, at least 2–3 weeks old, cut into bite-size pieces · 3 Tbsp reserved tuna packing liquid

4. 4

   Step 4: Add the 3 cups fresh water and all the prepared sauce to the partly cooked kimchi. Cover and bring to a rolling boil over medium-high heat. Add the drained tuna chunks, stirring only gently so they do not break up too much.

   Uses Partly cooked kimchi with tuna packing liquid · 3 cups water · Mixed kimchi soup sauce · Drained tuna chunks

5. 5

   Step 5: Reduce the heat to medium-low, cover and simmer for a further 15–20 minutes to develop the kimchi flavor.

   Simmer Soup · 20 minUses Boiling tuna kimchi soup

6. 6

   Step 6: Garnish the finished soup with optional thinly sliced green onion (10 g) and season with optional salt to taste. Serve hot. Rice and Korean side dishes are optional accompaniments. Refrigerate leftovers airtight for 2–3 days or portion and freeze for up to 3 months; reheat until hot throughout.

   Uses Finished tuna kimchi soup · 10 g green onion, thinly sliced (optional) · Fine sea salt, to taste (optional)