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Cook With Dana

Tuna Kimchi Jjigae

October 1, 2021

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tofu with tuna in a kimchi stew broth known as kimchi jjigae with purple rice on the side

Tuna Kimchi Jjigae is the perfect comfort food when it is a cold day and you want to stay in and binge your favorite tv shows! The soup broth is made from super fermented kimchi which adds a nice sweet and acidic flavor. The funkier the kimchi, the more flavor the soup has! If you have more time, I recommend adding anchovy stock vegetable broth or chicken broth for an extra flavorful broth. Tofu is also added to the kimchi jjigae which soaks up the delicious sauce. At the end of cooking, canned tuna (the korean brand!) is added with green onions for protein and umami flavor.

Serve the tuna kimchi jjigae with some hot white rice and korean side dishes like bean sprouts, stir fried fish cakes, and roasted seaweed.

tofu with tuna in a kimchi stew broth known as kimchi jjigae

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.

This recipe only takes 15 minutes, but you can cook this up to 30 minutes to get the kimchi very soft (the flavor develops over more cooking time)! Depending on the kimchi you get the acidity profile will change. I would recommend to taste the broth after 15 minutes and adjust according to your own preferences. If the broth is too sour, add sugar. If you want it to be more sour, add more kimchi juice at the end of cooking. The reason for adding acid at the end of cooking is because cooking can turn the acid a different flavor.

Ingredients you need for your tuna kimchi jjigae:

  • ½ tablespoon oil – neutral oil works best to fry the onions and kimchi
  • ½ cup kimchi – use extra fermented or sour kimchi for extra tasty broth!
  • ¼ white onion sliced
  • ½ tablespoon gochugaru, korean red pepper flakes
  • 2 cups water (can also use broth of choice like anchovy, vegetable, or chicken)
  • ½ box firm tofu sliced
  • ½ tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons kimchi juice, alter based on how sour you like it – Add this last to get the original acidic taste
  • ½ can 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.
  • 1 green onion, sliced

What Kimchi Should I Use?

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 (get this at whole foods!) kimchi is super fermented and would work for this recipe.

kimchi fermented

Using older (or more fermented kimchi) kimchi is perfect for this recipe. If you don’t have super fermented kimchi, don’t worry! All kimchi works for this recipe ◡̈

tofu with tuna in a kimchi stew broth known as kimchi jjigae

Steps to make tuna kimchi jjigae:

  • Step 1. 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.
  • Step 2. Add 1/2 tablespoon gochugaru and 2 cups of water or broth of choice in the pot. Cook for 10 minutes (if you have more time, cook for another 10 minutes for more flavor!).
  • Step 3. Add sliced tofu in the soup and then add 2 tablespoons of kimchi juice, 1/2 tablespoon soy sauce, and 1 tablespoon of fish sauce. Cook soup for 3 minutes.
  • Step 4. Add 1/2 can of tuna and sliced green onions and cook for 1 minute and you have delicious tuna kimchi jjigae! Hope you enjoy ◡̈

Looking for more delicious korean stews and soups?

  • Doenjang jjigae (Korean fermented tofu soup) – Doenjang jjigae is a savory stew filled with tofu, vegetables, and seafood! 
  • Soondubu jjigae (Korean tofu soup) – super soft tofu in a spicy seafood broth is perfect with rice and korean bbq
Doenjang jjigae fermented soybean paste stew with white rice, kimchi and spoon
Doenjang jjigae fermented soybean paste stew with rice and kimchi for lunch or dinner

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kimchi jjigae tuna with tofu purple rice green onions
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5 from 1 vote

Tuna Kimchi Jjigae

Kimchi Jjigae is cooked with fermented kimchi and tofu. The stew tastes sweet, sour, spicy, savory and umami.
Prep Time5 mins
Cook Time15 mins
Course: Main Course
Keyword: kimchi jjigae, korean kimchi stew

Ingredients

  • ½ tablespoon oil
  • ½ cup kimchi fermented
  • ¼ white onion sliced
  • 2 cups water or broth of choice
  • ½ tablespoon gochugaru korean red pepper powder
  • 2 tablespoons kimchi juice alter based on how sour you like it
  • ½ tablespoon soy sauce
  • 1 tablespoon fish sauce
  • ½ box firm tofu sliced
  • ½ can korean tuna
  • 1 green onion sliced

Instructions

  • 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.
    ½ tablespoon oil, ½ cup kimchi, ¼ white onion
  • Add 1/2 tablespoon gochugaru and 2 cups of water or broth of choice in the pot. Cook for 10 minutes (if you have more time, cook for another 10 minutes for more flavor!).
    ½ tablespoon gochugaru
  • Add sliced tofu in the soup and then add 2 tablespoons of kimchi juice, 1/2 tablespoon soy sauce, and 1 tablespoon of fish sauce. Cook soup for 3 minutes.
    2 cups water, 2 tablespoons kimchi juice, 1 tablespoon fish sauce, ½ box firm tofu, ½ tablespoon soy sauce
  • Add 1/2 can of tuna and sliced green onions and cook for 1 minute and you have delicious tuna kimchi jjigae! Hope you enjoy ◡̈
    ½ can korean tuna, 1 green onion

Video

@cookwithdana

Welcome back to part 3 of #mukbang food recipes: 15 minute tuna kimchi jjigae (stew)! full recipe on my ig: cookwithdanaa 🔥 #kimchi #stew #koreanfood

♬ オリジナル楽曲 – ゆいほぷ – Uihei🍊

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in Main Dishes, Meals Under 30 Minutes, Recipes # kimchi jjigae, kimchi stew, soup, tuna kimchi

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Comments

  1. Alana says

    January 16, 2023 at 12:40 am

    5 stars
    Dana you are the jjigae queen! Just made this tonight and it’s fantastic!

    Reply
    • Cook With Dana says

      January 18, 2023 at 12:16 am

      Haha! Yay, happy you liked it!

      Reply

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