Aromatic Aged Kimchi Stew with Tuna (Mugeunji Kimchi Jjigae)
Perfectly Aged Kimchi Stew Without the Funk: A Detailed Recipe
Craving a comforting bowl of kimchi stew for dinner tonight? Even without fresh pork, you can create a wonderfully rich and flavorful stew using canned tuna and well-fermented kimchi (mugeunji). This recipe focuses on bringing out the delicious tang of the aged kimchi while eliminating any unpleasant fermented odor, resulting in a deeply satisfying dish perfect for a cold evening. It’s a delightful twist that pairs beautifully with a steaming bowl of rice.
Ingredients- 1/8 head of aged kimchi (Mugeunji), chopped into bite-sized pieces
- 1 can (approx. 150g) of tuna, drained
- 1 tablespoon butter
- 1 stalk of green onion, thinly sliced
- 2 Korean green chilies (Cheongyang peppers), thinly sliced
Cooking Instructions
Step 1
Melt 1 tablespoon of butter in a pot over medium heat. Add the chopped aged kimchi and sauté for about 3-4 minutes until it softens and the distinct fermented smell starts to dissipate. This step is crucial for a clean flavor. Next, drain most of the oil from the canned tuna (leaving a little for flavor) and add the tuna chunks to the pot. Gently sauté the tuna with the kimchi, being careful not to break it up too much.
Step 2
Pour 3 cups (about 600ml) of water into the pot with the sautéed kimchi and tuna. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 10-15 minutes, allowing the flavors to meld and deepen. Once the stew has simmered and the kimchi is tender, add all of the sliced green onions and Korean green chilies. Let it simmer for another minute or two until the aromatics release their fragrance into the stew.
Step 3
Carefully transfer the finished kimchi stew into a ttukbaegi (Korean earthenware pot) for serving. Garnish the top with the remaining half of the sliced green onion. Serve piping hot, perhaps with a side of fluffy rice, for a truly comforting and delicious meal.
