Monday, January 19, 2009

Kim Chi Stew


Boil for 10 minutes:

2 c. Water
2 c. Kim chi
1 tbs. red pepper flakes
1/2 tbs. fish salt
1 can of tuna fish (drained)
1 tbs. sesame oil

Last couple of minutes drop in:
1 package tofu cut up into big chunks.

Serve warm over rice.

Haylee’s Note:
This is one of our absolute favorites! I love this because there are so many variations that you can do with Kim chi stew! We like to make a pot of the kimchi and put it in the middle of the table, and everyone gets a bowl of rice. Then, you pick up a piece of Kim chi from the pot, and fill each piece with rice.

Darin has also made a yummy kim chi soup with coke and brown sugar. You can also try adding other veggies in if you’d like. Play around with it! Yum!

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