Single Tuna Tofu Kimchi Jjigae with Rice

Rinse and drain all the rice. Put it in a very small covered saucepan with 85 ml water. Bring to a boil, cover and simmer on low for 15-18 minutes until tender and the water is absorbed; stand covered off the heat for 5 minutes. While it cooks, start the stew.

Cut all the kimchi into 2 cm pieces and slice all the onion and green onion. Put the kimchi, onion, half the green onion, all the chili flakes, sugar, sesame oil and remaining 150 ml water in a small heavy saucepan. Cover and simmer gently for 25 minutes until the kimchi is tender and sour-savory; retain all liquid and do not boil dry.

Gently add all the drained canned tuna and all the firm tofu cut into bite-size pieces. Simmer for 5 minutes until piping hot, then scatter the remaining green onion and taste before adding salt. Serve the whole stew with all the rice in a small separate bowl as one light lunch portion; no extra rice or side dishes.