Korean Tuna Kimchi Stew

Cut 220g aged kimchi into bite-size pieces and slice 80g onion thinly.

Slice 160g firm tofu about 1cm thick, cut 35g green onion on a diagonal, and drain most of the oil from the tuna.

Heat the pot over medium heat, then add the kimchi and 1 tablespoon Korean chili flakes.

Stir-fry for about 2 minutes, stirring often, until the kimchi softens and the chili color stains the surface without scorching.

Pour in 500ml water and add the sliced onion, then raise the heat to high.

When the broth boils hard, lower to medium-low and simmer for 7 minutes so the kimchi sourness and onion sweetness season the liquid.

Add 150g canned tuna with most of its oil drained and 1 teaspoon minced garlic.

Stir only once or twice to keep the tuna in pieces, then simmer for 3 minutes until the garlic smell softens.

Lay the tofu on top of the broth and spoon hot liquid over it instead of stirring hard.

Keep the pot uncovered over high heat for 2-3 minutes, reducing the broth until it looks slightly thicker.

Scatter the green onion over the stew and boil for about 30 seconds to release its aroma.

If the surface looks too oily, skim a little from the top, then serve the stew very hot with rice.