Tuna Kimchi Jjigae (Kimchi Stew)

Published: Oct 1, 2021 · Modified: Sep 13, 2023 by Dana · This post may contain affiliate links · 4 Comments

Why You Will Love This Korean Kimchi Stew with Tuna and Tofu

Easy and quick – add all your ingredients in the pot and wait for the soup to cook! The longer it’s cooked, the kimchi gets soft and the flavors become sweet.

SO flavorful! – when cooked down, the extra fermented kimchi is less sour and gives a spicy and umami flavor to the soup. With the tuna, it has so much seafood flavor.

Uses a lot of pantry ingredients. I usually have all the sauces and canned tuna in my pantry. I love making recipes that doesn’t have an extensive grocery list!

What is Kimchi Jjigae?

Kimchi Jjigae is a Korean stew dish served at most Korean restaurants along with Korean side dishes. It is commonly made with fermented kimchi and pork or seafood, onions, tofu, and green onions. My recipe doesn’t include pork belly, but I highly recommend adding it if you have some in the fridge. It’s a beloved comfort food enjoyed by many Koreans, often shared with friends and family.

Ingredients:

Here’s a look at what you need to make this easy Kimchi Jjigae at home. The highlights are here but the full ingredient list and quantities of each are in the recipe card.

kimchi – use extra fermented or sour kimchi for extra tasty broth! The sourness of the kimchi gets cooked down in the broth and will end up making your soup sweet and sour.

white onion – adds extra sweetness to your soup.

gochugaru – as known as korean red pepper flakes. This adds spice to your soup.

anchovy stock or use vegetable or chicken broth. Flavorful base makes this kimchi jjigae extra fragrant and umami!

firm tofu – Tofu is also added to the kimchi jjigae which soaks up the delicious sauce.

soy sauce – adds saltiness to your soup. I recommend to use low sodium so your soup is not too salty. Adjust this depending on salty your kimchi is.

fish sauce – this gives your soup extra umami and savory flavor.

kimchi juice, alter based on how sour you like it – Add this last to get sour flavor to your soup.

canned korean tuna – Korean tuna is so delicious because it is extra flavorful and soft. I also think it doesn’t have a lot of fishy smell.

Steps to make tuna kimchi jjigae:

Boiling anchovy broth with seaweed in a pot.

Step 1. Make your broth by boiling anchovy packet with water and set aside.

Adding kimchi to sliced onions in a pot to fry.

Step 2. Heat pot to medium heat. Once the pot is hot, add ½ tablespoon of oil. Then add ½ cup of kimchi and add sliced white onions. Sauté for 2-3 minutes.

Adding anchovy broth is kimchi and red pepper flakes.

Step 3. Add ½ tablespoon gochugaru and 2 cups of anchovy broth in the pot. Cook for 10 minutes (if you have more time, cook for another 10 minutes for more flavor!).

Adding soy sauce to a pot of boiling tofu, kimchi and broth.

Step 4. Add sliced tofu in the soup and then add 2 tablespoons of kimchi juice, ½ tablespoon soy sauce, and 1 tablespoon of fish sauce. Cook soup for 3 minutes.

Step 5. Add ½ can of tuna and sliced green onions and cook for 1 minute and you have delicious tuna kimchi jjigae! Hope you enjoy ◡̈

Tofu with tuna in front of stew with green onions and rice on the side.

Recipe FAQs

What kimchi should I use?

Using older (or more fermented kimchi) kimchi is perfect for this recipe. I buy my kimchi at Hmart (korean grocery store) and I love the Jongga brand in the foil packaging or plastic tubs! I also think Mother in Law’s (sold at whole foods!) kimchi is super fermented and would work for this recipe. If you want to use up more of your old kimchi, make this Dubu Kimchi (Tofu with stir fried kimchi and Pork).

What should I serve this with?

I love serving the tuna kimchi jjigae with some hot white rice and Korean side dishes like bean sprouts, stir fried fish cakes, and roasted seaweed. If you want to have a Korean feast, serve with some LA Galbi (Korean Marinated Short Ribs), Grilled Pork Belly (Samgyeopsal), or Bossam (Pork Belly Wraps).

Expert Tips

Use extra fermented kimchi which gives your stew some depth (sour, sweet and savory). You will end up with a a sweet and sour flavor.

Anchovy broth gives you that authentic Korean flavor. I highly recommend using the packs. This gives that umami flavor that you get at Korean restaurants!

Add the Korean canned tuna at the end of cooking so you don’t overcook the tuna. The tuna should be soft and not dry!