Korean Tuna Kimchi Soup (Chamchi Kimchi Jjigae)

A comforting Korean stew made with savory canned tuna, aged kimchi, and soft tofu, simmered in a rich, spicy broth with garlic and chili peppers.

Ingredients

• 1 can tuna in oil
• 2 cups aged kimchi
• 1 block soft tofu
• 1 white onion
• 2 cloves garlic
• 1 tbsp soy sauce
• 1 tsp beef seasoning powder
• 1 cup clean water
• 2 green onions
• 2 red and green chili peppers

Instructions

1. 1Drain the tuna can

   

   Hold the tuna can and use a spoon to carefully drain the oil and liquid directly into the empty black cooking pot. This liquid serves as the flavorful base for stir-frying the onions and kimchi.

   Tip: Keep the tuna chunks inside the can until later so they do not break apart during the stir-frying process.
2. 2Stir-fry the onions

   

   Add the sliced white onions into the pot with the drained tuna oil and stir-fry them continuously using a purple silicone spatula until they become fragrant and soft.

   Tip: Cook over medium heat to soften the onions evenly without burning them.
3. 3Stir-fry the kimchi

   

   Add chopped kimchi directly into the pot with the softened onions and continue stir-frying to fully release its savory and tangy aroma.

   Tip: Stir-frying the kimchi in the onion oil enhances its depth of flavor before adding liquids.
4. 4Season with soy sauce

   

   Pour one tablespoon of soy sauce into the cooking mixture of kimchi and onions while continuing to stir-fry.

   Tip: Pour the soy sauce along the edge of the hot pot so it lightly caramelizes for a richer taste.
5. 5Add water

   

   Pour a bowl of clean water into the pot once the kimchi has softened and absorbed the seasonings.

   Tip: Use warm or room temperature water to maintain a steady cooking temperature in the pot.
6. 6Simmer the soup

   

   Cover the pot tightly with its red lid after the water comes to a boil, and let the soup simmer for about ten minutes.

   Tip: Simmering allows all the rich flavors from the kimchi and onions to meld together into the broth.
7. 7Add Soft Tofu and Tuna

   

   Open the lid of the simmering pot, then use chopsticks to carefully add the prepared soft tofu slices and canned tuna into the boiling broth.

   Tip: Add the soft tofu gently so the delicate slices do not break apart in the bubbling liquid.
8. 8Season the Soup

   

   Sprinkle a small spoonful of beef seasoning powder into the simmering soup to enhance the savory flavor, keeping in mind that the kimchi already provides a salty base.

   Tip: Taste the broth before adding extra salt or seasoning, as fermented kimchi can vary greatly in saltiness.
9. 9Garnish and Serve

   

   Finish the dish by garnishing the soup with freshly sliced green and red chili peppers and chopped green onions for extra color and flavor.

   Tip: Add the fresh green onions and chili peppers just before turning off the heat to keep their vibrant colors crisp.

Storage & Reheating

Burn It Off

Frequently Asked Questions