Easy Tuna Kimchi Stew (Chamchi Kimchi Jjigae)
An easy and warming Korean stew to make at home: Chamchi Kimchi Jjigae or Tuna Kimchi Stew! All the briny taste of the sea with omega-rich canned tuna. With the mouth-watering flavors of aged kimchi. You only need a few ingredients to make a bubbling soup that's good for you and incredibly delicious!
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 cups kimchi (*preferably old, sour kimchi)
- 1 can/150 grams tuna
- 1/2 container tofu
- 2 cups anchovy broth (*or chicken broth )
- 1 drizzle sesame oil
- 1 green onion, chopped (*optional)
- 1/2 tsp sesame seeds (*optional)
Instructions
- 1
Saute kimchi. In a medium saucepan or Korean clay pot (Ttukbaegi), add 1-2 tsp of neutral oil. Add old, sour kimchi and saute on medium heat until golden orange and slightly wilted, about 5 minutes.
- 2
Add anchovy broth. Add anchovy broth. Or, use water and anchovy tablets. Bring to a boil then lower heat and simmer, covered, until the kimchi is soft, about 15-20 minutes.
- 3
Add canned tuna. Add drained, canned tuna into the stew. Break up the big chunks with a spoon. Simmer until the flavors meld together, about 5 minutes.
- 4
Add tofu. Add cubed tofu and stir to combine. Heat until warmed through, another 1-2 minutes.
- 5
Serve. Off the heat, add a drizzle of sesame oil. Add green onion and sesame seeds, if you like. Serve with white rice and enjoy!