Name: Kimchi Jjigae with Tuna
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: 2 cups aged kimchi, roughly chopped; 1/2 cup kimchi juice (from the kimchi container); 2 cans (5 oz each) tuna in water, drained; 1 tablespoon vegetable oil; 1 tablespoon gochugaru (Korean red pepper flakes); 1 tablespoon gochujang (Korean red pepper paste); 1 tablespoon soy sauce; 1 medium onion, sliced; 2 green onions, chopped (white and green parts separated); 2 garlic cloves, minced; 1 teaspoon sugar; 8 oz firm tofu, cubed; 3 cups water or anchovy stock; Salt to taste

Instructions

Prepare the kimchi

In a large pot or Korean earthenware pot (ttukbaegi), add the vegetable oil over medium heat. Add the chopped kimchi and stir-fry for about 3-4 minutes until fragrant and slightly softened.
Build the flavor base

Add the gochugaru, gochujang, minced garlic, sliced onion, and white parts of the green onions to the pot. Stir-fry for another 2 minutes until the onions begin to soften and the spices become aromatic.
Add liquids and seasonings

Pour in the kimchi juice, water (or anchovy stock), soy sauce, and sugar. Bring to a boil, then reduce the heat to medium-low. Simmer for about 10 minutes to allow the flavors to meld together and the kimchi to soften.
Add the tuna and tofu

Gently add the drained tuna and tofu cubes to the stew. Be careful not to break up the tofu too much. Simmer for an additional 5-7 minutes to heat through and allow the tuna to absorb the flavors.
Taste and adjust

Taste the stew and adjust the seasoning with salt if needed. The stew should be spicy, slightly tangy from the kimchi, and have a rich, complex flavor from the tuna and seasonings.
Serve hot

Sprinkle the green parts of the green onions on top. Serve the stew bubbling hot in individual bowls or directly from the cooking pot with a side of steamed rice.

Kimchi Jjigae with Tuna

Ingredients

Instructions

Nutritional Information