Spicy Korean Tuna Kimchi Stew (Chamchi Kimchi Jjigae)

A bubbling pot of comfort—tangy sour kimchi, rich canned tuna, and tender tofu simmered in a vibrant red broth. Paired perfectly with a savory tuna soy sauce rice.

Ingredients

• 1 can canned tuna (divided use)
• 1 cup sour kimchi
• 1 block firm tofu
• 1 green onion
• 1 Cheongyang chili pepper
• 1/2 onion
• 3 tbsp regular soy sauce (divided use)
• 3 tbsp coarse chili powder (divided use)
• 1.2 tbsp minced garlic (divided use)
• 3/4 tbsp sugar (white and brown, divided use)
• 1/3 tbsp sesame oil
• 400 ml water
• to taste MSG or anchovy seasoning

Instructions

1. 1Finely chop the vegetables

   

   Place green onions, Cheongyang chili peppers, and onions on a green cutting board and chop them finely using a cleaver.

   Tip: Chop the vegetables uniformly to ensure an even distribution of textures and flavors in the sauce.
2. 2Mix the sauce ingredients

   

   Pour soy sauce into a small glass bowl containing the chopped green onions and chili peppers. Add coarse chili powder, minced garlic, sugar, and sesame oil, then mix well.

   Tip: Mix thoroughly so the sugar dissolves and the seasonings blend evenly before combining with rice and tuna.
3. 3Portion the tuna

   

   Scoop out half a can of tuna using chopsticks and place it into an empty bowl to prepare for the tuna soy sauce rice.

   Tip: Use half the can for the rice dish and reserve the remaining half with its broth for the kimchi stew.
4. 4Add sour kimchi to the pot

   

   Transfer one cup of sour kimchi from a plastic container directly into a black cooking pot to start building the stew base.

   Tip: Well-fermented sour kimchi provides the essential tangy flavor profile needed for a delicious tuna kimchi stew.
5. 5Layer vegetables over kimchi

   

   Place thinly sliced green onions, sliced Cheongyang chili peppers, and fine onion strips into the pot directly over the layer of sour kimchi.

   Tip: Layering the vegetables with the kimchi allows them to infuse their flavors into the stew as it simmers.
6. 6Pour water into the pot

   

   Pour clean water into the black cooking pot over the arranged kimchi, vegetables, and remaining tuna to create the cooking liquid.

   Tip: Measure the water correctly to achieve the right consistency and flavor concentration for the stew.
7. 7Add coarse chili powder to the pot

   

   Add 2 tablespoons of coarse chili powder into the pot containing sour kimchi, chopped vegetables, and tuna.

   Tip: Adjust the amount of chili powder depending on your preferred level of spiciness.

Storage & Reheating

Burn It Off

Frequently Asked Questions