Hearty and Delicious Kimchi Jjigae Udon
Super Easy Kimchi Jjigae Udon with Tuna Can
After hearing a colleague talk about having kimchi jjigae udon for lunch, I craved it so much that I decided to make it myself. I even added tuna for an extra savory touch! Enjoy the fantastic combination of spicy kimchi stew and chewy udon noodles conveniently at home.
Main Ingredients- 1 can Tuna (with oil)
- 1 bowlful Fermented Kimchi (well-aged)
- A little Green Onion
- 1 cup Water (200ml)
- 1 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Sugar
- 1/2 block Tofu
- 1 serving Udon Noodles
Cooking Instructions
Step 1
First, pour all the oil from the tuna can into a heated pot. The tuna oil will add a rich flavor to the kimchi jjigae.
Step 2
Add the chopped kimchi to the pot and stir-fry over medium heat until softened. Stir-frying the kimchi sufficiently will bring out its deep flavor.
Step 3
Once the kimchi is softened, pour in 1 cup (about 200ml) of water. This forms the base for a clear and refreshing broth.
Step 4
Add kimchi juice and kimchi in a 1:1 ratio. Well-fermented kimchi juice is key to the jjigae’s taste, so don’t be shy with it.
Step 5
Add 1 tablespoon of gochugaru for a spicy kick. If you prefer more heat, you can add a little extra.
Step 6
Next, add the entire can of tuna. Once the broth starts to boil vigorously, reduce the heat slightly and let it simmer until the ingredients meld together.
Step 7
While the soup is boiling, cut the tofu into bite-sized pieces and add it to the pot. Tofu adds a soft texture.
Step 8
Finally, add the udon noodles and cook for another 1-2 minutes until the noodles are tender. Be careful not to overcook the udon. Finish by adding some diagonally sliced green onions and boiling for a moment longer. Your delicious Kimchi Jjigae Udon is ready!
