Kimchi Jjigae (Beef or Tuna)

Method

Tap a step when it's done.

1. 1Heat the oil in a pot over medium heat and cook the beef for 3-4 minutes until it changes color. If using tuna, skip this step; it goes in at the end.
2. 2Add the kimchi, onion and garlic and cook for 5 minutes until the kimchi softens and its edges look slightly translucent.
3. 3Stir in the gochugaru, gochujang, soy sauce and sugar for 1 minute, then pour in the kimchi juice and water.
4. 4Bring to a boil, then lower the heat and simmer, lid ajar, for 15-20 minutes until the broth is deep red and the kimchi very tender.
5. 5Lay the tofu and drained tuna (if using) on top and simmer for 5 more minutes until the tofu is heated through.
6. 6Taste and add a splash of soy sauce if needed. Scatter with scallions and serve bubbling hot in the pot, with plain rice.