Korean Tuna Kimchi Stew
Aged kimchi and canned tuna replace the more traditional pork in this streamlined kimchi jjigae. 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 level assertive.
Adjust Servings
Instructions
- 1
Stir-fry kimchi with chili flakes for 2 minutes.
- 2
Add water and onion, then boil for 7 minutes.
- 3
Add tuna and minced garlic, then simmer 3 more minutes.
- 4
Add tofu and gently boil for 2 minutes.
- 5
Finish with green onion and serve immediately.
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