On the Cheap: Chamchi Kimchi Jjigae

I just couldn't wait any more and I broke into my kimchi tonight. First of all, it's good. Much better than the store bought stuff I'd been eating before. Second, I made it into soup that costs almost nothing. Rejoice!

A friend (the one who's getting the small jar of kimchi) passed along this website to me: a recipe for kimchi jjigae, or spicy kimchi stew. I made it a few weeks ago with the last of my store-bought kimchi and squid. She's since told me that her favourite incarnation of the stew is chamchi kimchi jjigae, made with canned tuna. I was skeptical, but curious. I'm not always a fan of canned tuna.

I was making my skeptical face as I surveyed that can of tuna, that's for sure.

It's a simple recipe. The only ingredients not  pictured here are one medium yellow onion, four green onions and hot pepper flakes.

I like things burn-your-face hot, but you could cut back on the pepper flakes or use more mild kimchi. You could also cut back on the gochujang, but that will change the taste along with reducing the spice.

And this is super cheap, since it's basically cabbage and canned tuna soup. But it's very tasty. Serve it with steamed rice topped with scallions and gaeran jim (Korean steamed eggs) to round out the meal.

Chamchi Kimchi Jjigae (Spicy Kimchi and Tuna Stew)
to serve two

1 cup kimchi
1 can water-packed white tuna, drained
1 medium onion, sliced
4 green onions, chopped into 2cm pieces
1 tbsp gochujang
1 tbsp hot pepper flakes (or to taste)
water
2 tsp sesame oil
additional scallions for garnish

Put everything into the pot except for the sesame oil and garnish scallions (if using). Saute for five minutes, cover with water, bring to a boil for five minutes and then simmer for 30 minutes.

Add sesame oil just before serving. Spoon into two bowls and top with scallions.