Kimchi Stew

This is a great way to use up all of your leftover kimchi that's gone
slightly sour.

3 cups kimchi
8 ounces or 1 cup pork, beef, or canned tuna
2 teaspoons chopped garlic
1 teaspoon crushed ginger
2 tablespoons cooking oil
1 tablespoon soy sauce
beef or anchovy broth to cover

Cut meat and kimchi to 1-inch lengths. Heat a pan. Fry chopped
garlic and crushed ginger with oil. Add meat. When the meat is half
cooked, add soy sauce. Stir-fry some more, and add kimchi. Stir.
Pour beef or anchovy broth to cover the kimchi. Bring to a boil and
simmer for 40 minutes.
Cooking Notes

When kimchi has gone sour, or just not tasty, rinse it in water.
Season the meat as you would to barbecue it (with bulgogi sauce), plus
a generous amount of red pepper paste. Fry it and add kimchi, then
add to soup stock and boil.

If you want to use canned tuna instead of pork, fry the kimchi first
in salad oil. Drain the tuna well before adding it to the kimchi.

Article from http://www.5stardreams.com/kimchi-stew/
http://www.koreandiary.com

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