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.

Servings

1

Preparation Time

30 minutes

Ingredients

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)

Tofu (100g)

Water 300 (ml)


https://www.cardifffoodanddrinkfestival.com/producers/MAMA-HALLA

How to make

  1. While boiling rice, slice onion, spring onion, and cut tofu into bitesize chunks, then set aside. 

  2. Heat 1 TBSP cooking oil and fry kimchi and sliced onion for 2 min.

  3. Add water followed by tofu, tuna, and soy sauce (or fish sauce / miso paste). 

  4. Bring to boil and cook for around 20 min in low-medium heat. 

  5. Turn off heat, sprinkle with spring onion, plate-up, and serve with cooked rice.

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