Print

Tuna Kimchi Jjigae (Tuna Kimchi Stew)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and flavorful Korean Tuna Kimchi Jjigae made with aged kimchi, canned tuna, tofu, and aromatics simmered in a rich, spicy broth. This hearty stew is quick to prepare and perfect for a cozy meal served with steamed rice.

Ingredients

  • 2 cups aged kimchi, chopped
  • 1 can (5–6 oz) tuna in oil, undrained
  • 1/2 small onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 teaspoon gochugaru (Korean chili flakes)
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 2 cups anchovy or vegetable broth
  • 1/2 block (about 7 oz) firm tofu, cubed
  • 1 green onion, sliced
  • 1 teaspoon sugar (optional)

Instructions

  1. Heat a pot over medium heat and add the chopped kimchi. Sauté for 2–3 minutes until slightly softened.
  2. Add onion, garlic, and ginger. Cook for another 1–2 minutes until fragrant.
  3. Stir in gochujang, gochugaru, soy sauce, and sesame oil, mixing well with the kimchi.
  4. Add the canned tuna with its oil and pour in the broth. Bring to a boil.
  5. Reduce heat to a simmer and cook for 10–15 minutes to allow flavors to develop.
  6. Add tofu cubes and simmer for an additional 5 minutes.
  7. Taste and adjust seasoning with sugar if desired.
  8. Garnish with sliced green onions and serve hot with steamed rice.

Notes

  • Use well-fermented kimchi for deeper flavor.
  • You can substitute vegetable broth for anchovy broth to keep it pescatarian-friendly.
  • Adjust spice level by adding more or less gochugaru.
  • This stew tastes even better the next day as flavors continue to develop.

Nutrition

Find it online: https://yumfamilyrecipes.com/tuna-kimchi-jjigae-tuna-kimchi-stew/