Easy Korean Tuna Kimchi Stew (Chamchi Kimchi Jjigae)

A quick and comforting Korean pantry stew featuring savory canned tuna, aged kimchi, and a fragrant green onion oil base enhanced with a touch of chicken stock.

Ingredients

• 1 small can tuna
• 150 g kimchi
• 0.5 stalk green onion
• 0.5 onion
• 1 tbsp minced garlic
• 1 tbsp cooking oil
• 1 small spoonful chicken stock
• 350 ml water
• to taste Cheongyang chili peppers

Instructions

1. 1Open the canned tuna

   

   Place a small can of tuna safely on a wooden cutting board and open the lid completely, taking care around the sharp edges.

   Tip: Be careful with the sharp edge of the can lid while opening.
2. 2Drain the tuna oil

   

   Empty the contents of the canned tuna into a fine metal strainer placed securely over a bowl to drain away excess oil completely.

   Tip: Drain the oil thoroughly so the stew doesnt become overly greasy.
3. 3Prepare the green onions

   

   Place green onion stalks on a wooden cutting board and slice them using a knife.

   Tip: Finely chop the green onions to distribute the flavor evenly.
4. 4Dice the onion

   

   Cut half an onion into small, uniform diced pieces on the cutting board.

   Tip: Dice the onion evenly to ensure it cooks at the same rate.
5. 5Cut the kimchi

   

   Use kitchen scissors to cut 150g of kimchi into bite-sized pieces directly inside a glass bowl.

   Tip: Cutting kimchi with scissors is quick and avoids dirtying an extra cutting board.
6. 6Make Green Onion Oil

   

   Place an earthenware pot over heat, add a spoonful of cooking oil, and incorporate half of the chopped green onions to sizzle and release their aromatic oils.

   Tip: Sauté the green onions on medium heat until fragrant without burning them.
7. 7Stir-Fry the Kimchi

   

   Add 150g of kimchi cut into bite-sized pieces into the pot with the green onion oil, and stir-fry for about 3 minutes until the rich aroma of the stir-fried kimchi emerges.

   Tip: Stir-frying the kimchi beforehand deepens the flavor of the stew significantly.
8. 8Stir-Fry Kimchi Thoroughly

   

   Continue stir-frying the kimchi thoroughly using a wooden spoon to evenly coat it with the oil and aromatics.

   Tip: Make sure to scrape the bottom gently so the kimchi doesnt stick while frying.
9. 9Pour Water and Add Aromatics

   

   Pour 350ml of water into the pot and bring it to a boil, then add the diced onions and a spoonful of minced garlic while stirring continuously.

   Tip: Adding water after stir-frying creates a rich broth base.
10. 10Add chicken stock and stir

    

    Add a small spoonful of chicken stock into the boiling kimchi stew as a flavorful substitute for fish sauce or dashida, and stir continuously to dissolve.

    Tip: Chicken stock provides a rich, savory depth that balances the tartness of the kimchi instantly.

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