Kim Chi Tang Recipe

Kim Chi Tang


  • Kim Chi
  • Tuna
  • Onion
  • Tofu
  • Meat Stock
  • Water
  • Rice
  • Seasoned Roasted Seaweed

How to make Kim Chi Tang

More of a soup than a traditional kim chi stew, this stuff kept me going for a large part of my batchelor years.

Cook up some kim chi in a pan until it softens up a bit.
Add tuna and water, and some kim chi juice.
Bring to the boil, stir in a little salt and stock.
Add onion and your tofu (firm).

Taste, and serve with rice and seaweed!

Question from the Chef

“Favourite Korean Recipes?”

  • Jaylene
    Jaylene says

    Love this. You always seem to bring yummy Korean recipes. My favourite Korean recipe has got to be Doenjang Chigae. It's so easy and versatile. However, my favourite Korean dish has got to be Gopchang Geongol. (Spicy intestine and innards stew.) It's hearty and great. I LOVE OFFAL.

  • Larph
    Larph says

    Thanks Jaylene. Somewhere along the line this pasty English dude from London ended up with some Korean DNA inside him :D I just found a store not far from where I live that sell Doenjang paste (unusual for London), can't wait to have a go. LOVE that stuff, too. As for Gopchang Geongol, I think I may have tried it as a street snack years ago, but not as a stew...

  • iconsam
    iconsam says

    ... I think you're more Korean than I am! This is perfect for a cold day.

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