Kimchi jjigae

 From the kitchen of my brother and sister.   They are always teaching me delicious meals that I've never had.  This time, I sat back and watched as they put it together.  Here are my very vague notes*.

In a large pot, heat over medium high heat and add a little neutral oil

Stir fry the kimchi for a little bit, just to char in spots

Add in a small slivered onion and cook just until soft

Add in some minced garlic and cook again

Add in your dashi (two bags of dashi tea into a large coffee mug)

We used a little more to rinse the kimchi brine out of the container

Add in two cans of Korean tuna

add in 3-4 scallions cut on the bias into 2 inch strips

Add in almost all a container of cubed tofu (she used soft but we had firm tofu)

Add in bean sprouts and mix

Add in maybe a tbs of tuna sauce

Add in a tbs of soy sauce base

2 tsp of sesame oil

Just a little sugar

And then add some powdered Korean chiles as well as some paste (we might have taken out some broth to dissolve the paste a little, like you would do with miso)

Simmer with a lid on until its done and tasty

Serve with purple rice

*I'm getting more confident with vague amounts, the point is to taste as you go.  You can always add but you can't take away.