Rich Tuna Kimchi Jjigae (Kimchi Stew with Tuna)
A hearty stew made by simmering well-fermented kimchi and drained canned tuna in anchovy broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This 3 to 4-serving stew is simmered over low heat until the kimchi turns tender, creating a deep, rich broth. Draining the oil from the tuna keeps the flavor clean, making it wonderful as a dinner main or alongside drinks.
- Servings
- 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Canned tuna1 can, 150 g (small can)
- Kimchi1/4 head (about 1 quarter head of winter kimchi)
- Tofu1/2 block
- Squasha little
- Onion1/2
- Large green onion (daepa)1/2 stalks
- Chili pepper1 (Cheongyang)
- Anchovy broth3 cups
- Kimchi brine1/2 cup
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1/2 tbsp
- Ground black peppera little
- Salta little
- Drain some of the oil from the tuna using a sieve.
- If you have mushrooms, prepare them as well.
Steps
1. The kimchi is 1/4 head of napa cabbage, which is the amount in 1 quarter head of winter kimchi.
Prepare well-aged or nicely fermented kimchi, 1 small can of tuna, kimchi brine, and anchovy broth.
Drain some of the oil from the tuna using a sieve.
2. Cut the tofu and vegetables into large chunks as shown in the picture.
If you have mushrooms, prepare them as well.
3. Place the onion and squash in the bottom of the pot...
4. Spread the kimchi over them.
5. Top with the large green onion and chili pepper, then pour in the kimchi brine and anchovy broth...
How to make anchovy broth is here ⇒ http://blog.naver.com/ppunwife/140090439314
6. Once it begins boiling over high heat, simmer over low heat for about 20 minutes.
Kimchi jjigae tastes best when simmered for a long time so the kimchi softens and all the flavors infuse into the broth.
7. Once the kimchi turns tender, add the tofu, tuna, and all the seasoning ingredients...
If the sourness of the kimchi and kimchi brine is too strong, add a little sugar to balance it.
8. Simmer for a little longer, adjust the seasoning with salt or soup soy sauce if it tastes bland, and it is done.
Ppunwife's tips
- Kimchi jjigae tastes best when simmered for a long time so the kimchi softens and all the flavors infuse into the broth.
- If the sourness of the kimchi and kimchi brine is too strong, add a little sugar to balance it.
- Adding rice cakes or sweet potato glass noodles makes it fun to scoop up and eat.
FAQ
What should I do if the kimchi stew is too sour?
If the acidity of the kimchi or kimchi brine is too strong, adding a little sugar gently mellows out the sourness.
How should I prep the canned tuna before cooking?
It is best to set it in a sieve to drain an appropriate amount of oil before using it in the stew.
Are there any additional toppings or mix-ins that go well with the stew?
You can add mushrooms to your liking, or drop in rice cakes or sweet potato glass noodles.
Can I use another broth or plain water instead of anchovy broth? AI-generated
Dried kelp broth or plain water works fine, and you can adjust the taste with soup soy sauce or salt if needed.
