Kimchi Stew with Tuna (ChamChi-Kimchi Jjigae)

This mouthwatering dish combines the tangy and spicy bold flavors of kimchi with the richness of tuna, creating a perfect balance of taste. Learn how to make this delightful Kimchi Stew with Tuna!

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Tips

• Broth: You can buy dried anchovies and kelp separately from Korean grocery stores but I like to use the tea bag versions for convenience. They can be found at most Korean grocery stores, including H-mart.
• Leftovers: Store in an air-tight container and place it in the refrigerator for up to 3 days. Don’t leave the stew out for long as it can spoil!
• Add more broth or water if you want the dish to be soupy vs. stew-like

Basic Sunday

Kimchi Stew with Tuna

Kimchi Stew with Tuna is a delightful Korean dish that combines the bold flavors of fermented cabbage with the savory goodness of tuna. Try the recipe

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings: 4

Course: Main Course, Soup

Cuisine: Korean

Ingredients Method

Ingredients

  

• 1 tbsp cooking oil
• 1 tbsp unsalted butter
• 2 cups kimchi, chopped if whole cabbage leaves
• 2 3/4 cups water Add more if needed
• 1 tsp sugar
• 2 tbsp kimchi juice optional
• 1-2 cans tuna, water or oil drained 
• 1 anchovy kelp broth tablet, tea bag, or powder pack Can substitute with chicken broth
• 1 tbsp soy sauce
• 1 tsp dashida (Korean beef bone powder)
• pinch of salt, if needed
• 2-3 tsp gochugaru or course Korean red pepper powder Make sure it's course, not ground powder. It will taste differently.
• 3-5 cloves garlic, minced
• 3 green onions, chopped
• 1 pack firm tofu, sliced

Method

 

1. In a shallow pot, heat cooking oil and butter
   1 tbsp cooking oil, 1 tbsp unsalted butter
2. Saute kimchi with sugar and minced garlic on medium-heat for 5 minutes, or until cabbage is slightly soft
   2 cups kimchi, chopped if whole cabbage leaves, 1 tsp sugar, 3-5 cloves garlic, minced
3. Sprinkle gochugaru and mix for 3 minutes
   2-3 tsp gochugaru or course Korean red pepper powder
4. Pour water, stock powder, soy sauce, dashida, and kimchi juice
   2 3/4 cups water, 2 tbsp kimchi juice, 1 anchovy kelp broth tablet, tea bag, or powder pack, 1 tsp dashida (Korean beef bone powder), 1 tbsp soy sauce
5. Combine ingredients together and bring it to a boil. Simmer for 20 minutes, lid closed. If the stew boils over, leave the lid slightly opened
6. After 15 minutes, try the soup and adjust seasoning as needed
   pinch of salt, if needed
7. Add sliced tofu, green onions, and tuna
   1-2 cans tuna, water or oil drained , 3 green onions, chopped, 1 pack firm tofu, sliced
8. Cook for another 5-8 minutes and enjoy!