Rich Tuna Kimchi Jjigae (Kimchi Stew with Tuna)
A rich and refreshing stew made with savory canned tuna and tangy aged sour kimchi brine.
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 stew for 3 to 4 servings develops deep savoriness with kimchi brine and anchovy broth. Layer sliced onion on the bottom of the pot and use mirin to remove any stale kimchi smell for a clean flavor. Add tuna and tofu near the end so they stay tender.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Canned tuna2, 170 g
- Aged sour kimchi1 clove, 500 g
- Tofu1/2 block
- Onion1/2 (large)
- Large green onion (daepa)1/4 stalk
- Cheongyang chili pepper (hot green chili)1
- Kimchi brine1 cup
- Anchovy broth3 cups
Seasoning
- Mirin (cooking rice wine)2 tbsp
- Salta little
- Ground black peppera little
- I used 2 small cans of tuna, but you can also use 1 large can.
- Enoki mushrooms or Korean zucchini also work well.
- You can use canned saury instead of tuna.
- If you do not like the tuna oil, drain it through a fine strainer.
Steps
Prepare the ingredients
Shake off the seasonings from the kimchi and cut it into bite-sized pieces.
Take the tuna out of the cans into a bowl, and if you do not like the tuna oil, drain it through a fine strainer.
Slice the tofu into flat, thick pieces, thinly slice the onion, and slice the large green onion and Cheongyang chili pepper.
Add ingredients to the pot
Place all the sliced onion on the bottom so its sweetness infuses into the broth, then layer the kimchi on top.
Add 3 cups of anchovy broth, 1 cup of kimchi brine, and 2 tbsp of mirin.
Well-fermented old kimchi can develop a stale smell, so adding plenty of mirin helps remove it; because it adds sweetness as well, I did not add sugar.
Simmer
Bring to a boil over high heat, then reduce to a gentle simmer until the kimchi becomes tender.
Taste the broth; if it is bland, adjust with salt, and if the sourness is too strong, try adding some sugar.
Add the tuna, tofu, large green onion, and chili pepper, and simmer a little longer...
If you feel there is not enough chili powder, add gochugaru for extra spiciness and rich color.
If you prepared canned saury instead of tuna, add it at this point.
Just before turning off the heat, add ground black pepper to finish.
Complete
This is our national stew that often makes it to the table when there is no particular soup to make...
Depending on what ingredients you put in, you can enjoy all kinds of kimchi stew flavors, and because it is so versatile in kimchi dishes, kimchi is truly like a treasure.
Enjoy your meal by pairing the kimchi with tofu as you eat, and spooning the broth over your rice.
People around me have been catching colds, and I have caught one twice myself.
Dress warmly today, and be careful not to catch a cold.
Ppunwife's tips
- Adding kimchi brine packed with all the melted seasonings when boiling kimchi jjigae gives it a rich, refreshing flavor.
- Place all the sliced onion on the bottom so its sweetness infuses into the broth, then layer the kimchi on top.
- Well-fermented old kimchi can develop a stale smell, so adding plenty of mirin helps remove it; because it adds sweetness as well, I did not add sugar.
- Taste the broth; if it is bland, adjust with salt, and if the sourness is too strong, try adding some sugar.
FAQ
Can I use other ingredients instead of canned tuna?
You can use canned saury instead of tuna, or add Spam if you like.
How do I balance the broth if it is too sour or has a stale smell?
Add plenty of mirin to eliminate the stale smell from aged kimchi, and add a little sugar if the sourness is too strong.
Should I keep the tuna oil in the broth?
If you find it too oily, drain the tuna oil using a fine strainer before cooking.
