Solo Cooking God's Richam Tuna Kimchi Jjigae
A spicy stew made by stir-frying leftover canned ham and tuna scraps with tangy, well-fermented kimchi, perfect for cutting through the greasiness of fried dishes.
Ingredients needed 2 servings
Recipe
Cooking tips
- Using the leftover scraps from making jeon and adding them to the pot lets the animal fat from the ham and the umami from the tuna deepen the broth.
- If the tangy kimchi you're using is overly sour, add about half a tablespoon of sugar to balance the sourness and enhance the savory flavor.
- At the final stage, check the seasoning: if it's too bland, add salt or soup soy sauce; for more heat, add a bit of spicy green pepper.
Recommended for
- For those who want a spicy and refreshing stew to settle the stomach after eating too many greasy fried dishes.
- For solo dwellers who want to use up awkward leftover canned ham and tuna without waste.
- For those who want to make a quick, hearty kimchi jjigae without the time to prepare a separate stock.
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