1

If serving this dish with rice, prepare your rice per package instructions. In a small soup pot on medium heat. Add the sesame oil and tuna oil if using. Add the white parts of the scallion, minced garlic, ginger and sliced onion, and cook until fragrant (about 2 minutes).

2

Stir in the chopped kimchi, zucchini and gochugaru. Sauté for 3-4 minutes to release the flavours.

3

Pour in the kimchi juice water or broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes.

4

Gently stir in the tinned tuna and tofu cubes and enoki mushrooms. Let the stew simmer for another 5 minutes to heat through.

5

Add soy sauce and adjust seasoning as needed. Sprinkle with chopped green onion (green part) and sesame seeds and serve hot with steamed rice.

6

Notes: This dish is naturally high in protein and low in carbs when eaten without rice. You can omit rice or use higher in fiber brown rice to help keep blood sugar balanced. To make this dish vegetarian, make sure to use vegetarian kimchi and remove the tuna.