Quick & Easy Tuna Kimchi Jjigae
A spicy, savory Korean stew packed with kimchi flavors with tender tuna and soft tofu. This quick and easy Tuna Kimchi Jjigae is made with simple ingredients and it's so comforting! It's better-than-takeout and budget friendly.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup kimchi (well fermented kind & roughly chopped)
- 5.29 oz canned tuna in oil (or canned tuna in water)
- 5.29 oz soft tofu (or medium/firm tofu, sliced into 1/2" thick pieces)
- 1 ½ cup anchovy stock (or 1 anchovy stock tablet dissolved in 1.5 cups/375 ml of boiling water)
- 1/3 cup onion (sliced)
- 1 green onion (cut into 1 inch long pieces)
- 1 garlic clove (minced)
- ¼ cup kimchi brine ((juice from the kimchi package))
- 2 teaspoon vegetable oil (or any neutral oil)
- 1 tsp sesame oil
- 1/2 tsp fish sauce (or oyster sauce/regular soy sauce)
- ½ teaspoon gochugaru (aka Korean red chili flakes (optional))
- 1/2 Korean red chili pepper (or green chili chopped (optional garnish))
Instructions
- 1
Strain the canned tuna to remove the liquids using a fine sieve. Set aside.
- 2
Heat vegetable oil in a small pot on medium heat. Sauté sliced onions and minced garlic until softened. Then sauté the chopped kimchi for 2 minutes.
- 3
Mix in anchovy stock, kimchi brine, gochugaru, and fish sauce. Simmer uncovered for 15 minutes on medium heat.
- 4
Then taste test the broth and if needed, add another 1/2 tsp or 2.5 ml of fish sauce for a deeper flavor.
- 5
Then mix in green onions and add strained tuna.
- 6
Add sliced tofu on top of the stew. Season with sesame oil. Garnish with chopped Korean chili peppers and enjoy hot with steamed rice.