Spicy Tuna Kimchi Soup (Kimchi-jjigae)
A comforting, low-calorie Korean classic. This tuna kimchi stew balances the deep, sour punch of fermented kimchi with the savory richness of tender tuna and silky tofu.
Tuna kimchi stew is a staple in Korean households, cherished for its ability to transform simple pantry ingredients into a deeply satisfying, warming meal. The magic lies in the fermentation of the kimchi, which provides a tangy base that perfectly cuts through the savory tuna and creates a complex, spicy broth. It is a humble, rustic dish that feels like home in every spoonful, especially when enjoyed with a steaming bowl of rice.
Ingredients
- 1 can tuna in oil
- 200 g fermented kimchi
- 150 g silken or soft tofu
- 100 g seafood mushrooms
- 1 whole egg
- 1 tbsp chili powder
- 500 ml bone broth or water
- to taste cooked white rice
Instructions
- 1Combine tuna and kimchi
Place the oil-marinated tuna and kimchi into a hot clay pot. Use the oil from the tuna to stir-fry the mixture, which helps release the flavors of the kimchi and enriches the base of the soup.
Tip: Dont discard the tuna oil — it adds significant depth and umami to the soup base. - 2Stir-fry the base
Continue stirring the tuna and kimchi mixture in the clay pot to ensure even heat distribution and allow the ingredients to meld together. This step deepens the aroma of the stew before adding liquid.
Tip: Keep the heat moderate to avoid burning the kimchi while stir-frying. - 3Season with chili
Add a spoonful of chili powder to the stir-fried tuna and kimchi. This will enhance the overall aroma and add the characteristic spicy kick to the soup.
Tip: Adjust the amount of chili powder based on your personal heat preference. - 4Add the broth
Pour two bowls of water or bone broth into the clay pot. Using a rich bone broth will significantly improve the depth and savoriness of the soup base.
Tip: If using pre-made bone broth, ensure it is heated slightly before adding to keep the cooking process consistent. - 5Add mushrooms
Once the soup base is boiling, add the fresh seafood mushrooms. These will absorb the spicy, sour flavor of the broth and provide a pleasant texture.
Tip: Seafood mushrooms cook quickly, so add them just before the tofu to keep them juicy. - 6Add the tofu
Gently add slices of tofu to the boiling soup. Tofu absorbs the flavors of the kimchi broth beautifully, creating a silky and comforting texture.
Tip: Be careful when adding tofu to avoid breaking the delicate slices. - 7Add the egg
Gently crack a raw egg directly into the simmering kimchi soup. The egg will poach in the hot, flavorful broth, adding a rich and silky texture to the dish.
Tip: You can leave the egg whole or gently stir it if you prefer a thicker, egg-drop style soup.
