1. First cut the Korean spicy cabbage (Korean spicy dish) into small pieces.
2.
Then put
1 onion
3 red/green pointed chili peppers
2 spring onions
Cut 1 garlic clove into small pieces.
3. Add 2 tablespoons of oil to the wok, heat the oil on high heat, add the chopped onions, red/green pointed peppers, green onions, garlic and Korean spicy cabbage and stir-fry for 5 minutes.
4.
After the stir-fry, add
3 tablespoons Korean chili paste
1 tablespoon rice vinegar
2 tablespoons light soy sauce
2 tablespoons of fragrant sesame oil continue to sauté for 3 minutes.
5.
Then, add 1 liter of cold water;
Cover and simmer for 5 minutes.
6.
When the water is boiling, add 2 cans of canned tuna.
Continue to simmer for 2 minutes with the lid on.
7. While simmering, cut the tofu into slices.
8.
Pour the cooked soup into a stone pot (or casserole);
Add the chopped tofu and shallots;
Continue to cook for 5 minutes before serving.
9. Korean-style tuna kimchi soup can be eaten with rice!
