Spicy Tuna Kimchi Stew (Kimchi Jjigae)

A soul-warming Korean staple, this vibrant stew pairs tangy fermented kimchi with savory canned tuna and silky tofu in a deeply flavorful, spicy broth.

Ingredients

• 1 can canned tuna
• 1 cup aged kimchi, chopped
• 1 block firm tofu
• 1 medium zucchini
• 2 stalks green onions
• 3 cloves garlic
• 1 tbsp cooking oil
• 1 tbsp red chili powder
• 0.5 tbsp white sugar
• 1 tbsp liquid seasoning
• 1 tsp beef soup stock powder
• 500 ml water

Instructions

1. 1Slice the garlic

   

   Begin by thinly slicing the fresh garlic cloves on a clean cutting board. These slices will be used to build a fragrant base for the stew.

   Tip: Use a sharp knife to ensure clean slices without crushing the garlic.
2. 2Chop the green onions

   

   Take the fresh green onions and chop them into small, uniform pieces. These will add freshness and aroma to your dish.

   Tip: Keep the pieces consistent in size so they cook evenly.
3. 3Cube the tofu

   

   Carefully cut the firm tofu block into small, bite-sized cubes. Tofu will absorb the flavors of the stew beautifully.

   Tip: Use a gentle touch to avoid breaking the cubes while transferring them.
4. 4Slice the zucchini

   

   Slice the fresh zucchini into rounds. Zucchini adds a pleasant texture and sweetness that balances the savory broth.

   Tip: Maintain an even thickness for all zucchini slices to ensure uniform cooking.
5. 5Add cooking oil

   

   Place a traditional brass pot on the stove and add one tablespoon of cooking oil. This forms the base for sautéing your aromatics.

   Tip: Make sure the pot is dry before adding oil to prevent splattering.
6. 6Add tuna oil

   

   Pour the flavorful oil drained from a can of tuna into the pot. This adds a rich depth of flavor to the base of your stew.

   Tip: Use high-quality canned tuna to ensure the best flavor in your oil.
7. 7Sauté the aromatics

   

   Add one spoon of cooking oil to your pot along with the oil from the canned tuna. Once hot, add the chopped green onions and minced garlic, sautéing them until they become fragrant and lightly golden.

   Tip: Be careful not to burn the garlic; sautéing over medium heat ensures a balanced, savory base for your stew.
8. 8Add kimchi

   

   Add approximately one cup of chopped kimchi into the pot with the sautéed green onions and garlic. The kimchi will provide the essential tangy and spicy foundation for the stew.

   Tip: Using older, more fermented kimchi will yield a deeper, more complex flavor in your final dish.
9. 9Stir-fry the mixture

   

   Stir-fry the kimchi, green onions, and garlic together, allowing the ingredients to heat through and meld their flavors. Continue stirring until the kimchi softens slightly and begins to look translucent.

   Tip: Stir-frying the kimchi helps develop its sweetness and reduces its raw acidity.
10. 10Season with chili powder

    

    Add one spoon of red chili powder to the pot. This will deepen the color of the stew and add a necessary level of heat to the kimchi base.

    Tip: Adjust the amount of chili powder based on your personal preference for heat.
11. 11Add sugar

    

    Add half a spoon of white sugar to the mixture. The sugar helps to balance the acidity of the kimchi and enhances the overall depth of the stew.

    Tip: The sugar is crucial for mellowing out the tartness of the kimchi; dont skip this step.
12. 12Combine seasonings

    

    Stir everything well to ensure the chili powder and sugar are evenly incorporated into the kimchi. Continue cooking for another minute to allow the flavors to harmonize.

    Tip: Consistent stirring prevents the sugar and chili powder from sticking to the bottom of the pot.
13. 13Add water to the pot

    

    Pour 500 milliliters of water into the pot to create the base for your kimchi stew.

    Tip: Using a measuring cup ensures your broth-to-ingredient ratio remains consistent for the best flavor balance.
14. 14Add the tuna

    

    Once the broth begins to boil, carefully add the canned tuna meat into the stew.

    Tip: Add the tuna gently to keep the chunks intact, which adds a nice texture to the finished dish.
15. 15Season the broth

    

    Add a spoonful of liquid seasoning into the bubbling stew to enhance the savory depth of the broth.

    Tip: Adjust the amount of seasoning based on the saltiness of your kimchi.
16. 16Add beef stock powder

    

    Sprinkle the beef soup stock powder into the pot to further enrich the flavor of the stew.

    Tip: Stir well after adding the powder to ensure it dissolves completely into the broth.
17. 17Add zucchini

    

    Carefully place the sliced zucchini pieces into the boiling stew.

    Tip: Zucchini cooks quickly, so add it in the final stages to maintain a slight crunch.
18. 18Add tofu

    

    Gently slide the cubed tofu into the hot, bubbling stew.

    Tip: Handle the tofu cubes carefully to prevent them from breaking apart in the broth.
19. 19Simmer the tuna kimchi stew

    

    Continue to boil the stew for about 10 minutes after adding the final ingredients. Use a spoon to gently stir the bubbling mixture, ensuring the tofu, zucchini, and tuna are well-distributed and the flavors are fully incorporated into the broth.

    Tip: Be gentle when stirring so the tofu cubes remain intact and do not break apart in the bubbling liquid.

Storage & Reheating

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Frequently Asked Questions