Easy Authentic Korean Tuna Kimchi Jjigae (Kimchi Stew with Tuna)
Easy Authentic Korean Tuna Kimchi Jjigae (Kimchi Stew with Tuna)
👨🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
────────────────────
🇪🇸 Spanish Version:
Auténtico Jjigae Coreano de Kimchi con Atún (Estofado de Kimchi con Atún)
https://tysoonkorea.blogspot.com/2026/08/jjigae-coreano-de-kimchi-con-atun.html
────────────────────
What Is This Korean Dish?
Tuna Kimchi Jjigae is a comforting Korean stew made with well-fermented kimchi, canned tuna, tofu, and a spicy, savory broth. Kimchi jjigae is one of Korea’s most familiar home-style dishes, often served bubbling hot with a bowl of steamed rice. This tuna version is especially convenient because canned tuna adds richness and savory flavor without requiring lengthy preparation. Aged kimchi gives the broth its characteristic tangy depth, while gochugaru adds warmth and color. Tofu absorbs the flavorful broth, and onion, green onion, garlic, and Cheongyang chili add sweetness, aroma, and a fresh spicy kick. The result is a hearty stew with a balance of spicy, sour, savory, and slightly sweet flavors—an easy way to enjoy the comforting taste of a Korean home meal.
Why You'll Love This Recipe?
This Tuna Kimchi Jjigae is quick and straightforward while still delivering the bold flavor expected from traditional Korean kimchi stew. Canned tuna makes it convenient for busy days, and using the oil from the tuna adds extra richness to the kimchi as it cooks.
It is also a practical one-pot dish made with ingredients that can be stored easily at home. Serve it hot with steamed rice for a satisfying Korean meal.
Ingredients
- Aged Kimchi (Sour Kimchi) — 2 cups
- Canned Tuna (in oil) — 1 can (approx. 100g–150g, keep the oil)
- Tofu — 150g (approx. 5.3 oz), sliced into bite-sized pieces
- Onion — 1/2 medium, thinly sliced
- Green Onion (Scallion) — 1/2 stalk (approx. 60g / 2 oz), chopped
- Cheongyang Chili Pepper (or Jalapeño) — 1, chopped
- Minced Garlic — 1/2 tsp
- Gochugaru (Korean Chili Flakes) — 1 tsp
- Sugar — 1/2 tsp
- Tuna Fish Sauce (Tuna Liquid/Sauce) — 1 tsp
- Dasida (Korean Beef/Anchovy Bouillon Powder) — 1/2 tsp
- Water — 500 ml (approx. 16.9 fl oz / 2.1 cups)
Step 1
Thinly slice the onion. Place the kimchi into a mixing bowl and cut it into bite-sized pieces using kitchen scissors. Chop the green onion and chili pepper.
Step 2
Add the sliced kimchi, 1/2 tsp sugar, and the oil drained from the canned tuna into a pot. Sauté over medium heat for about 1 minute.
Step 3
Pour in 500 ml of water. Add the tofu, sliced onion, tuna meat, minced garlic, gochugaru, green onion, and chopped chili pepper. Bring to a boil and let it simmer for 8 to 10 minutes.
Step 4
Add 1 tsp of tuna fish sauce and 1/2 tsp of Dasida to season. Stir gently, simmer for another minute, and serve hot!
▶️ Watch how to make this recipe step by step
Storage
Store leftover Tuna Kimchi Jjigae in an airtight container in the refrigerator. It keeps well for up to 3 days.
When reheating, heat the stew thoroughly until it is steaming hot. Because tofu can become softer after repeated reheating, reheating only the portion you plan to eat will help maintain a better texture.
Ingredient Substitutions for International Readers
Tuna Fish Sauce: If tuna fish sauce is difficult to find, use guk-ganjang (Korean soup soy sauce) or anchovy fish sauce.
Cheongyang Chili Pepper: Jalapeño or serrano pepper can be used when Cheongyang chili peppers are unavailable. Adjust the amount according to your preferred spice level.
Dasida: Korean soup stock powder or a small amount of chicken bouillon can be used as an alternative.
Tofu: Use firm or medium-firm tofu so the pieces hold their shape while simmering.
Frequently Asked Questions (FAQ)
What if my kimchi is overly fermented and too sour?
Add a little bit of sugar (about 1/2 tsp) and toss it with the kimchi before cooking to neutralize the excessive acidity.
What if my kimchi is fresh and not sour enough?
Add a splash of vinegar (about 1 tsp) and mix it well with the kimchi to mimic the tangy flavor of aged kimchi.
Can I use tuna packed in water instead of oil?
The original recipe uses canned tuna in oil and uses the drained oil when sautéing the kimchi. Tuna packed in water will not provide the same richness, so canned tuna in oil is preferable for this recipe.
What should I serve with Tuna Kimchi Jjigae?
Steamed white rice is the classic accompaniment. The mild rice balances the spicy, savory, and tangy broth.
🍲 Related Korean Recipes
Enjoy your Korean cooking! 👨🍳
Comments
Post a Comment