Tuna Kimchi Jjigae (Tuna Kimchi Stew)
- Korean Food Addict
- Nov 9, 2025
Tuna Kimchi Jjigae
Tuna Kimchi Jjigae is a beloved Korean stew made with well-fermented kimchi and canned tuna. Without pork, the savory richness of tuna combined with the deep umami of kimchi creates a wonderfully flavorful broth. Ready in just 20 minutes, it's a convenient and hearty meal for busy days.
Characteristics of Tuna Kimchi Jjigae
While traditional kimchi jjigae uses pork, tuna kimchi jjigae uses canned tuna for a quicker and easier preparation. The oil in canned tuna is rich in DHA and omega-3, making it nutritious, and it adds a savory depth to the broth. Using well-fermented sour kimchi enhances the flavor with probiotics and umami developed during fermentation.
Cooking Tips
The key to delicious tuna kimchi jjigae is stir-frying the kimchi first and using the tuna oil. Stir-frying kimchi in sesame oil neutralizes the sourness and brings out the umami. Adding a touch of sugar deepens the flavor further. Be sure to add the tuna with its oil for a rich, savory broth - draining the oil will result in a bland stew.
Keep the onion amount moderate as too much will make the broth overly sweet. Add tofu last to keep it from breaking apart, and add garlic at the end to preserve its aroma.
Storage and Serving
Tuna kimchi jjigae tastes even better when reheated the next day. Store refrigerated and consume within 2-3 days. The leftover broth is delicious with rice mixed in, or you can add ramen noodles for a heartier meal. Adding knife-cut noodles transforms it into kimchi kalguksu.
Instructions:
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Prepare Vegetables
- Slice 1/2 onion into thin strips
- Cut 1/2 green onion diagonally
- Slice 1 cheongyang pepper diagonally
- Don't add too much onion or the broth will become too sweet
- Prepare Vegetables
- Slice 1/2 onion into thin strips
- Cut 1/2 green onion diagonally
- Slice 1 cheongyang pepper diagonally
- Don't add too much onion or the broth will become too sweet
- Prepare Kimchi
- Prepare 3 cups of well-fermented sour kimchi
- The more fermented the kimchi, the deeper the stew's flavor
- Cut into large pieces
- Stir-fry Kimchi
- Add 1 tablespoon sesame oil to the pot
- Add kimchi and stir-fry over medium heat
- Add 1/2 tablespoon sugar to enhance umami
- Stir-fry over medium heat to prevent burning
- Add Onion and Stir-fry
- Add sliced onion and stir-fry together
- Cook until onion becomes translucent
- Too much onion will make the broth overly sweet
- Add Water and Seasonings
- Pour in 1000ml water
- Add 1 tablespoon gochugaru (red pepper flakes)
- Add 1 tablespoon soup soy sauce and bring to boil
- Add Tuna
- Add 1 can of tuna including the oil
- The oil adds a rich, savory flavor
- Gently mix to avoid breaking up the tuna
- Add Garlic and Pepper
- Add 1/2 tablespoon minced garlic
- Add sliced cheongyang pepper
- Adding garlic last preserves its aroma
- Add Tofu and Green Onion to Finish
- Cut 1/2 block tofu into bite-sized pieces and add
- Add green onion
- Boil vigorously over high heat for 5 minutes
- Turn off heat when tofu is cooked through
Recipe Notes:
- Use well-fermented sour kimchi for deeper flavor. Fresh kimchi will taste bland.
- Don't drain the tuna oil - it adds a rich, savory taste to the broth.
- Don't add too much onion or the broth will become too sweet.
- Stir-frying the kimchi first brings out the umami flavor.
- Adding a little sugar neutralizes the sourness and deepens the taste.
- Add tofu last to prevent it from breaking apart.
- Add more cheongyang peppers if you prefer it spicier.
- The stew tastes even better reheated the next day.
Ingredients:
Serving size
Main Ingredients
- 3 cups fermented kimchi
- 1 can tuna (small)
- 1/2 block tofu
- 1/2 onion
- 1/2 stalk green onion
- 1 cheongyang pepper
- 1000 ml water
Seasonings
- 1 tbsp sesame oil
- 1/2 tbsp sugar
- 1 tbsp gochugaru
- 1 tbsp soup soy sauce
- 1/2 tbsp minced garlic