Tuna Kimchi Jjigae

INGREDIENTS 

• 5.29 oz canned tuna in oil (or canned tuna in water), strained
• 1 cup kimchi roughly chopped
• 1 ½ cup anchovy stock or dashi stock/chicken stock
• ½ cup onion julienned
• 2 green onion cut into 1 inch long pieces
• 1 clove garlic minced
• ¼ cup kimchi juice from the kimchi package
• 2 teaspoon vegetable oil or any neutral oil
• 1 tsp sesame oil
• ½ teaspoon gochugaru aka Korean red chili flakes

INSTRUCTIONS 

1. Heat vegetable oil in a small pot on medium heat. Sauté garlic and onions until onions are softened and translucent.
2. Add chopped kimchi to the pot and sauté for 1-2 minutes or until some of the juices release.
3. Then mix in in anchovy stock, kimchi juice, gochugaru, and half of the green onions to the pot. Bring to a boil on high heat and reduce to a rolling simmer on low medium-heat for 10 minutes, covered with a lid.
4. Finally add sesame oil, remaining green onions and top off with strained canned tuna. Enjoy hot with steamed rice!