Hearty and Flavorful Tuna Kimchi Stew (Kimchi Jjigae)
A Go-To Comfort Food: Simple and Delicious Tuna Kimchi Stew Recipe
This is a simple recipe for kimchi stew, a staple in our home, made with canned tuna and spicy tuna. (Tablespoon measurements are based on a standard Korean rice spoon.)
Ingredients- 175g well-fermented aged kimchi
- 1 can (85g) spicy tuna
- 146g tofu
- 85g onion (approx. 1/4 medium)
- 1 red or green chili pepper (11g)
- 13g scallion (approx. 1/4 stalk)
- 1 Tbsp minced garlic
- 1 pack (500g) beef bone broth (or anchovy broth)
- 100ml water
Seasonings- 1 Tbsp sesame oil
- 0.8 Tbsp red pepper flakes (approx. 1 Tbsp)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp sesame oil
- 0.8 Tbsp red pepper flakes (approx. 1 Tbsp)
- 1 Tbsp soy sauce for soup (guk-ganjang)
Cooking Instructions
Step 1
First, cut the aged kimchi into bite-sized pieces (about 2-3 cm) using scissors. Prepare the can of spicy tuna (85g). (Note: For a 2-3 serving portion, you can also use a larger 150g can of regular or spicy tuna.)
Step 2
Thinly slice the onion into strips about 3mm thick. Measure out 1 tablespoon of minced garlic. Finely chop the chili pepper(s) and slice the scallion diagonally. Cut the tofu into rectangular pieces, about 5-6mm thick.
Step 3
Now, transfer all the prepared aged kimchi into a pot. If there’s kimchi juice, pour it in along with the kimchi, as it adds depth to the stew’s flavor.
Step 4
Add 1 tablespoon of sesame oil and 0.8 tablespoon of red pepper flakes (about 1 tablespoon). Sauté the kimchi over medium heat until it becomes tender and soft, stirring occasionally to prevent burning.
Step 5
Once the kimchi is sautéed, pour in 1 pack (500g) of beef bone broth and 100ml of water, stirring well. (Adding a bit of water helps ensure there’s enough broth, as using only bone broth might result in a concentrated flavor and less liquid.)
Step 6
Add the sliced onions and the entire can of spicy tuna (85g) to the kimchi broth.
Step 7
Add 1 tablespoon of soy sauce for soup (guk-ganjang) and stir with a spoon to combine the ingredients.
Step 8
Turn the heat up to high and bring the stew to a boil. Once it starts bubbling vigorously, give it a gentle stir with a spoon to help the ingredients cook evenly.
Step 9
When the stew is boiling, slightly open the lid and reduce the heat to medium. Let it simmer for about 10 minutes. (Simmering for a good amount of time allows the deep flavors of the kimchi and bone broth to meld, resulting in a richer, more complex broth.)
Step 10
After 10 minutes, taste the broth and adjust the seasoning. If it tastes too bland, add another 0.5 to 1 tablespoon of soy sauce for soup (guk-ganjang) to your preference. (If the broth has reduced too much, you can add a small amount of water and simmer briefly before adjusting the seasoning.)
Step 11
Finally, add the cubed tofu, sliced scallions, chopped chili pepper, and minced garlic.
Step 12
Gently stir the stew with a spoon, being careful not to break the tofu, to incorporate the final ingredients.
Step 13
Finally, turn the heat back up to high and let the stew come to a brief boil. Your delicious Tuna Kimchi Stew is ready! Enjoy it with a warm bowl of rice.
