Name: Tuna Kimchi Jjigae
Prep time: 5 min
Cook time: 15 min
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 )

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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.

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 ◡̈

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 ½ 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, ½ tablespoon soy sauce, and 1 tablespoon of fish sauce. Cook soup for 3 minutes.
Step 4. Add ½ 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

kimchi jjigae tuna with tofu purple rice green onions

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