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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Ingredients

To make this flavorful stew, you will need the following ingredients:

• 2 cups of kimchi, chopped if whole cabbage leaves
• 2 tbsp kimchi juice (optional)
• 1-2 cans of tuna, water or oil drained (I like to use Dong Won Hot Pepper tuna)
• 1/2 onion, thinly sliced
• 2 1/2 cups of anchovy kelp broth (can use chicken broth or water)
• 1-3 tsp of soy sauce (season to taste)
• 3 green onions, chopped
• Cooked rice
• 1 pack of firm tofu, drained and sliced
• 1/2 tbsp cooking oil

Seasoning Paste:

• 2 tablespoons of gochujang (Korean chili paste)
• 3 tsp of gochugaru (Korean chili flakes)
• 1 tsp of sesame oil
• 3 cloves of garlic, minced
• 1-2 tsp brown sugar

Instructions

1. In a medium-sized pot, add 3-4 cups of water and dried anchovies, and kelp broth. I use the dried anchovies and kelp tea bags sold at most Korean grocery stores.
2. Close the lid and bring it to a boil
3. In the meantime, make the seasoning paste. In a bowl mix gochujang, gochugaru, sesame seed oil, minced garlic, and brown sugar. Set it aside.
4. When the broth boils, turn off the heat and keep the pot on the stove with the lid covered.
5. In a shallow pot, drizzle some oil
6. Sautee green onions, kimchi, and onions until slightly translucent on medium heat
7. Create a center space on the pot and add the seasoning paste
8. Sautee with the vegetables for 1 minute, constantly mixing to prevent burning
9. Pour in broth, kimchi juice (optional), and soy sauce. Save the remaining broth in the refrigerator for other Korean dishes.
10. Combine ingredients together and simmer on medium-low heat for 30 minutes, lid closed.
11. If the stew boils over, leave the lid slightly opened
12. Add drained and sliced tofu and tuna
13. Cook for another 5 minutes
14. And enjoy with a bowl of rice

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