Korean Tuna Kimchi Stew
Quick answer
- Total time
- 23 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Aged kimchi and canned tuna are cooked together in this streamlined version of kimchi jjigae that skips the traditional pork.
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The tuna's oil enriches the broth quickly without a long simmer, while the well-fermented kimchi provides a deep sourness that anchors the stew's flavor. Firm tofu, onion, and green onion fill out the pot, and a spoonful of chili flakes keeps the heat assertive. Draining most of the oil from the canned tuna before adding it prevents the broth from becoming too greasy. Using thoroughly aged kimchi with a pronounced sour tang is what gives the broth its depth, and simmering uncovered over high heat for two to three minutes at the end thickens the liquid to a consistency that coats rice well.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 220g aged kimchi into bite-size pieces and slice 80g onion thinly.
Slice 160g firm tofu about 1cm thick, cut 35g green onion on a diagonal, and drain most of the oil from the tuna.
- 2Control
Heat the pot over medium heat, then add the kimchi and 1 tablespoon Korean chili flakes.
Stir-fry for about 2 minutes, stirring often, until the kimchi softens and the chili color stains the surface without scorching.
- 3Control
Pour in 500ml water and add the sliced onion, then raise the heat to high.
When the broth boils hard, lower to medium-low and simmer for 7 minutes so the kimchi sourness and onion sweetness season the liquid.
- 4Control
Add 150g canned tuna with most of its oil drained and 1 teaspoon minced garlic.
Stir only once or twice to keep the tuna in pieces, then simmer for 3 minutes until the garlic smell softens.
- 5Control
Lay the tofu on top of the broth and spoon hot liquid over it instead of stirring hard.
Keep the pot uncovered over high heat for 2-3 minutes, reducing the broth until it looks slightly thicker.
- 6Finish
Scatter the green onion over the stew and boil for about 30 seconds to release its aroma.
If the surface looks too oily, skim a little from the top, then serve the stew very hot with rice.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Aged kimchi and canned tuna pair for quick umami in this chamchi kimchi jjigae.
- Finish cue
- Scatter the green onion over the stew and boil for about 30 seconds to release its aroma.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
23min, 8 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
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