Tuna Kimchi Jjigae
Kimchi Jjigae is cooked with fermented kimchi and tofu. The stew tastes sweet, sour, spicy, savory and umami.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: korean
Servings: 2 people
Calories: 175kcal
- ½ tablespoon oil
- ½ cup kimchi fermented
- ¼ white onion sliced
- 2 cups anchovy broth 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 add to taste
- ½ box firm tofu sliced
- ½ can korean tuna
- 1 green onion sliced
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.
Add ½ tablespoon gochugaru and 2 cups of anchovy broth or broth of choice in the pot. Cook for 10 minutes (if you have more time, cook for another 10 minutes for more flavor!).
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.
Add ½ can of tuna and sliced green onions and cook for 1 minute and you have delicious tuna kimchi jjigae! Hope you enjoy ◡̈
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!
Calories: 175kcal | Carbohydrates: 6g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 1244mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 2mg | Calcium: 167mg | Iron: 3mg