How to Make Tuna kimchi jjigae(makes 2 servings)

 

 

Tuna Kimchi Stew (Chamchi Kimchi Jjigae): A Comforting Korean Recipe You’ll Love

If you're new to Korean home cooking, Chamchi Kimchi Jjigae — spicy tuna kimchi stew — is the perfect place to start. It’s cozy, packed with flavor, and surprisingly simple to make. This dish combines the deep, fermented taste of aged kimchi with the rich umami of canned tuna, making it an easy and satisfying meal, especially on a chilly day.

Let’s dive into how to make this Korean comfort food favorite, plus a special spicy soy dipping sauce that pairs beautifully with the tuna!

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🥘 Ingredients

For the Kimchi Stew:

• ~2 cups (400ml) filtered water
• ~1 cup (150g) aged kimchi
• 1/2 (100g) onion
• 1/2 block (90g) tofu
• 1/2 can (50g) canned tuna
• 1/3 stalk (30g) green onion
• 2 tbsp (20g) soup soy sauce
• 1 tbsp (20g) minced garlic
• 2 tbsp (16g) coarse red chili pepper powder (gochugaru)
• 1 (10g) Cheongyang pepper (or Thai chili for similar heat)
• 1/4 tbsp (3g) light brown sugar

Optional: a small amount of anchovy dashida (Korean broth powder) for extra depth.

For the Spicy Soy Dipping Sauce:

• 1 tbsp (12g) dark soy sauce
• ~8g onion (finely chopped)
• 1 Cheongyang pepper (~7g), thinly sliced
• ~7g green onion, sliced
• 1/5 tbsp (4g) sesame oil
• ~1g coarse red chili pepper powder
• ~1g light brown sugar

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🔪 Directions

🥄 Step-by-Step – Kimchi Stew

1. Chop the vegetables
   Slice the green onion and Cheongyang chili into 0.4cm-thick rings. Cut the onion into similar-sized slices. Cube the tofu into 1cm-thick blocks.
2. Build the stew base
   In a medium pot, combine the aged kimchi, onions, green onion, Cheongyang pepper, tuna (including the flavorful oil from the can), water, garlic, red chili pepper powder, sugar, and soup soy sauce. For extra umami, add a pinch of anchovy dashida — but remember to reduce the soy sauce slightly if you do.
3. Bring it to a boil
   Turn the heat to high and let the stew come to a full boil. This helps blend the sharpness of the kimchi with the richness of the tuna.
4. Add the tofu
   Once it boils, gently add the tofu and let it simmer for about 5 more minutes on medium heat. The tofu will absorb all the spicy-savory goodness.
5. Serve hot
   You can eat it straight from the pot with a side of rice. The broth will continue to simmer and get even more flavorful as you eat.

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🌶️ Bonus: Spicy Soy Sauce for Tuna

This dipping sauce is optional, but it adds an extra zing to the tuna. It’s savory, spicy, and packed with aromatics.

Directions:

1. Finely chop green onion, Cheongyang chili, and onion into small pieces.
2. In a small bowl, combine the chopped vegetables with dark soy sauce, red pepper powder, a touch of brown sugar, and sesame oil.
3. Stir well and serve on the side.

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🧑‍🍳 Why Foreigners Love Tuna Kimchi Jjigae

Foreigners often fall in love with Korean jjigae because it’s simple but bold. The depth of aged kimchi, the spicy kick from chili, and the savory flavor of tuna create a stew that’s hearty and complex. It’s perfect for those cold, cozy nights or when you want a quick, comforting dish.

This recipe is beginner-friendly and doesn’t require hard-to-find ingredients. Most items can be found at any Asian grocery store. Even those unfamiliar with Korean food usually say things like, "Wow, this is like a spicy hug in a bowl!"

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🍽️ Serving Suggestions

• Serve with warm white rice and a few banchan (Korean side dishes) for the full experience.
• Add instant ramen noodles or rice cakes for variation.
• Pairs well with cold Korean beer or makgeolli for an elevated Korean dinner vibe.

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📽 Credit:

I followed parts of the method from a great tutorial by [ @paik_jongwon ] – check out their full video here !

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Source: @paik_jongwon