Korean Napa Leaf & Tuna Stew
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
This home-style Korean stew combines blanched napa cabbage outer leaves and canned tuna in a savory doenjang broth.
Read more
Before cooking, the cabbage leaves are massaged with doenjang and garlic to eliminate grassy flavors. An anchovy stock forms the soup base, which is simmered with the seasoned leaves for ten minutes to soften their fibrous texture. Onion slices and gochugaru are added next to contribute sweetness and a light spicy note. Only half of the canned tuna oil is used to keep the broth savory yet light. Canned tuna chunks and firm tofu slices are introduced near the end and cooked gently over low heat for seven minutes to prevent the tofu from breaking. The stew is completed with fresh green onions and simmered for one more minute. It is a comforting dish with a deep flavor, served hot alongside steamed rice.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Lightly squeeze 300 g blanched napa outer leaves, then cut them into 4 cm lengths.
Leave a little moisture in the leaves, because squeezing them completely dry makes the stew taste thinner.
- 2Prep
Drain the 150 g canned tuna, keeping only about half of its oil for flavor.
Cut 250 g firm tofu into 2 cm pieces, slice the onion thickly, and cut the green onion on the bias.
- 3Step
Put the ugeoji, 1.5 tablespoons doenjang, and 1 tablespoon minced garlic in the pot.
Massage for about 2 minutes so the paste coats the folds of the leaves instead of staying in clumps.
- 4Control
Pour in 900 ml anchovy stock and bring it to a boil over medium heat.
Once bubbling, simmer for 10 minutes until the leaves soften and the broth turns cloudy with doenjang.
- 5Control
If the leaves still feel tough, simmer them 5 extra minutes before adding the onion.
Add the onion and 1 tablespoon gochugaru, then cook 5 minutes until the onion edges look translucent.
- 6Finish
Add the tuna and tofu, then simmer gently over low heat for 7 minutes.
Do not stir hard, or the tofu will break. Add the green onion, cook 1 more minute, taste, and serve hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Ugeoji-chamchi-jjigae balances the rough, hearty texture of seasoned napa cabbage leaves with the savory richness of canned tuna in a comforting soybean paste soup.
- Finish cue
- Add the onion and 1 tablespoon gochugaru, then cook 5 minutes until the onion edges look translucent.
- Avoid this
- If leaves are tough, pre-simmer them 5 extra minutes before adding others.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 9 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
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