Kimchi Stew by MAMA HALLA
MAMA HALLA is a purveyor of natural Korean condiments. All our recipes and values originate from the founder’s home island of Jeju, a part of Korea famous for its unique natural landscape and spirit.
Take a look at our classic flavour-packed Korean Kimchi Stew.
Basmati/Sushi rice (1 portion)
Cooking oil (2 TBSP)
Vegan kimchi (100g)
Tinned tuna or pork (70g)
Yellow onion (medium ½)
Spring onion (½)
Soy sauce, fish sauce or miso paste (1 TBSP)
Water 300 (ml)
How to make
While boiling rice, slice onion, spring onion, and cut tofu into bitesize chunks, then set aside.
Heat 1 TBSP cooking oil and fry kimchi and sliced onion for 2 min.
Add water followed by tofu, tuna, and soy sauce (or fish sauce / miso paste).
Bring to boil and cook for around 20 min in low-medium heat.
Turn off heat, sprinkle with spring onion, plate-up, and serve with cooked rice.