Ugeoji Chamchi Jjigae (Napa Leaf & Tuna Stew)
Serves 4 ugeoji tuna stew, with easy auto-scaling for any portion.
Instructions
- 1
Cut the napa leaves into 4 cm pieces and lightly drain the tuna.
- 2
In a pot, season napa leaves with doenjang and garlic, mixing for 2 minutes.
- 3
Add anchovy stock and simmer for 10 minutes over medium heat to draw flavor.
- 4
Add onion and chili flakes, cook 5 more minutes, then add tuna and tofu.
- 5
Simmer on low for 7 minutes, then finish with green onion for 1 minute.
Tips
Nutrition (per serving)
Adjust Servings
More Recipes
Doenjang Jjigae (Soybean Paste Stew)
Doenjang jjigae is a home-style stew built on earthy fermented soybean paste. Tofu and vegetables create a gentle, savory depth.
Zucchini Pork Stew
Aehobak-jjigae is a spicy Korean zucchini and pork stew with a savory-red broth and sweet vegetable aroma.
Monkfish Spicy Stew
Agwi-tang-jjigae is a spicy Korean monkfish stew with radish and bean sprouts in a refreshing seafood broth.