Tuna kimchi jjigae with tofu and spring onion

Ingredients

For 1 serving

• Kimchi150 g
• Canned tuna in water80 g
• Tofu100 g
• Onion50 g
• Gochujang1 teaspoon
• Vegetable broth300 ml
• Sesame oil1 teaspoon
• Spring onions1
• White rice65 g
• Saltto taste

Contains: gluten, shellfish, soy, fish, sesame, celery,

Method

1. Rinse the rice, put it in a small pan with 1.5 times its volume of water and a pinch of salt, bring to the boil, turn the heat right down, cover and cook for 12–15 minutes without lifting the lid, until the water is absorbed; turn off and leave to rest, covered.
2. Meanwhile cut the kimchi into pieces of about 2 cm, peel and slice the onion, cut the tofu into cubes of about 2 cm and drain the tuna well.
3. Heat the sesame oil in a saucepan over medium heat and stir-fry the kimchi and onion for 4 minutes, until the onion is soft and the kimchi lightly caramelised.
4. Add the gochujang and vegetable stock, bring to the boil, then add the tofu and tuna.
5. Simmer for 8 minutes over medium-low heat, until the broth is full-flavoured and the tofu heated through; trim and slice the spring onion and scatter it over the stew. Serve with the rice.