Kimchi Tuna Stew
1 to 2 cups of well fermented kimchi (Read label carefully to find
one gluten free or make your own)
1 can of tuna
2 green onions(slim, or 1 if very large)
1Tbs of chopped garlic
1 Tbs of sesame oil (flavorful japanese or korean variety)
1 Tbs of fish sauce (check for wheat on label)
10-20 small korean oval mochi chips (for use as stew)

between 1 tsp to 1 1/2 Tbs cayenne pepper (or more to taste)
1/2 tbsp paprika
1 tsp of chopped garlic
1/2 tsp of chopped ginger (See if you
can find prepared bottles of this stuff at a korean market- it’s
awesome for flavor and time saving!!!)

Cut kimchi into desirable size.(about 2 inch length)
Cut green onion into 2-3 inch length pieces.
Open tuna can and drain oil (or water) well.
Mix ground red pepper, chopped garlic, chopped ginger to make
In a pot, stir kimchi, seasoning, chopped garlic, sesame seed oil,
and tuna over high heat for about five minutes.
Pour 1 1/2 cups of water over it and boil. When in starts to boil,
add fish sauce and boil over medium heat for 15 minutes. Add white
rice mochi chips and boil for 5 more minutes (or follow instructions
on package for length of heating)- they should become soft and
tender, like dumplings. Add green onion before turn off the heat.

I served this with white sushi rice sprinkled with furikake, a black
sesame seed/salt garnish, and a simple blanched spinach in a tamari,
sesame oil, garlic powder sauce- sprinkled with sesame seeds.

When I use this as onigiri filling, after the stew is made I pick out the mochi chips from the part I plan to use as filling.