- Hi, everybody!

Blue gloves!

These days, blue gloves a trend!

Have you ever known about that? (laughs)

I have a reason why I'm wearing these.

We are going to make kimchi-jjigae,

with a can of tuna.

Tuna kimchi stew,

in Korean, chamchi-kimchi-jjigae.

We never use fresh tuna,

we use only canned tuna, here you go.

You can find canned tuna everywhere,

but this is made in Korea.

Usually, canned tuna is five ounce,

but this is eight ounce.

You can use a small or this size, it doesn't matter.

So today, really simple recipe, but delicious.

Actually, I made my multi-grain rice,

I'm so hungry, I like to eat just quickly.

Let's make tuna kimchi-jjigae! (laughs)

You need fermented kimchi,

which means, sour tasting kimchi.

This kimchi, I made about two months ago,

and now well fermented, very sour, so perfect,

perfect to make kimchi stew.

And we need one pound of fermented kimchi.

I think, this amount.

Around, cut into two inches long.

And here,

I'm using my shallow pot.

The core part, I always use.

Slice thinly,

and kimchi brine, about quarter cup.

See, that's why I'm wearing these gloves, they are useful.

Let's wash.

I'm going to add one onion, it's a medium size.

I prepare two green onions, one green onion right now.

Just cut,

like this.

One teaspoon salt.

This is sugar in the raw,

and you guys can use also white sugar.

One, two teaspoons.

Hot pepper flakes, two teaspoons of gochugaru.

Sesame oil, two teaspoons.

Easy, isn't it? (laughing)

Just put the kimchi and all these ingredients all together,

and then, add two and a half cups water,

and cover it, let's cook over medium high heat.

I'm going to cook 25 minutes.

25 minutes later, I will just add canned tuna and tofu,

and that's it!

Meanwhile, I'm going to make my side dishes.

This is a mung bean sprout side dish.

Sukju-namul in Korean.

Blanched these mung bean sprouts and all the seasonings are here

and I like to add this,

cucumber,

cucumber matchsticks.

I mixed them with salt. Lots of water came out. Squeeze out.

Sesame oil,

and mix.

I seasoned with fish sauce

but sometimes I just season with salt.

Wow, smells good!

It's garlicky,

My favorite sukju-namul.

My stew is bubbling now,

I'm going to stir it a little bit.

Nice smell!

I will just cover half.

I just made this sukju-namul,

I'll just cover this.

Another side dish I made, it goes well with this,

yang-baechu-jjim, very easy!

This is ssamjang.

Really delicious.

So, I just steamed this and

okay!

So, two side dishes are already waiting

until my kimchi stew is done.

(upbeat music)

I cooked this for 25 minutes.

Let's check it out.

Wow, nice!

If this water is not enough,

add some water.

All kimchi should be submerged comfortably.

And, let's add tofu.

I'm going to use a half package of tofu, eight ounces.

I need half.

Keep in the refrigerator.

Slice.

Let's add tuna.

Put it here.

Close.

Almost done!

Five to seven minutes, I will just cook this more.

Last one is a chopped green onion.

One green onion, let's chop it up.

I'm just preparing my lunch now.

Let's open all my side dishes.

Just five more minutes I cooked.

So,

green onion.

This is my rice.

Wow!

It's done!

Let's turn off.

I think this is for four servings.

So when you serve this,

always prepare individual bowls.

Let me taste!

Mm. Delicious.

"Where is tuna in the kimchi-jjiggae?"

You may be wondering,

so I just put the tuna in the center

so that the tuna is not going to spread around.

Rice.

Mm.

Mm!

I want some kimchi!

Mm.

And this is

cabbage, steamed cabbage.

I like to wrap this with a little bit of rice,

and my homemade doenjang.

Really delicious.

Wrap this.

Mm.

Steamed cabbage is so sweet.

Sweet and crispy.

Mung bean sprouts.

Mm!

Everything is crispy, and soft.

I'm so familiar with this kimchi stew taste.

Kimchi gets softened because we cooked for a long time

and also a little bit crispy

and sweet, spicy, and sour.

with delicious broth and flaky canned tuna.

It's a perfect match!

It's very easy and quick,

so you saw how easy it is.

You only need fermented kimchi, tofu, and canned tuna.

Even you can skip tofu!

Today, we made chamchi-kimchi-jjiggae.

Kimchi stew with tuna.

Enjoy my recipe,

see you next time, bye!

(upbeat music)