Gluten Free Kimchi Jigae
Author: Unconventional Cooks
Serves: 2
- ¼ white onion, chopped
- ¾ cup kimchi, roughly chopped (make sure it is gluten-free)
- 1 tbsp low sodium soy sauce (GF)
- 2 tsp garlic, minced
- 1 tbsp gochugaru (korean chili flakes)
- 6 oz Tuna, drained from a can (~1½ cans of tuna)
- 2 cups water or stock
- Pinch of sugar
- 8 oz silken tofu
- Over medium heat, stir fry onion for 1-2 minutes.
- Add the kimchi and cook for 2-3 minutes.
- Add the soy sauce, garlic, chili flakes, water and tuna.
- Cover and bring the mixture to boil and then lower heat to simmer for 10 minutes.
- Add the sugar, taste and adjust seasonings.
- Add the silken tofu (the easiest way is to use a spoon to scoop out large chunks into the stew).
- Cook for another 5-10 minutes.
Serving size: 2 Calories: 183.3 Fat: 3.8g Carbohydrates: 10g Sugar: 3.8g Protein: 27.4g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2018/12/03/easy-kimchi-tuna-stew-jjigae-gf/
3.5.3251