A spicy, savory Korean stew packed with kimchi flavors with hearty tuna and onions. This quick and easy Tuna Kimchi Jjigae is made with simple ingredients in 15 minutes and it's so comforting! It's better-than-takeout and budget friendly.
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What is Tuna Kimchi Jjigae?
Tuna Kimchi Jjigae is a spicy Korean stew made of tangy kimchi, kimchi brine, green and white onions stewed in an umami tasting broth topped off with canned tuna.
It's a delicious main served best with cooked short-grain rice making it a great meal for dinner or lunch.
This simple tuna kimchi stew recipe is one of my favourite Korean recipes. I love this meal so much, especially on a cold day when I want to be instantly warmed up! The spicy broth and that tender tuna over the hot rice is an unbeatable combination.
You'll often find variations of kimchi stew served bubbling hot at many Korean restaurants with other banchans (aka Korean side dishes).
I love this making tuna kimchi version as I always have canned tuna in my pantry. This simple Korean recipe only calls for minimal ingredients, little time and it's made in one pot making it great for busy weeknights.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Canned Tuna in Oil: I recommend this type of canned tuna over canned tuna in water as it's more flavorful and the texture of the tuna is tender. But if you can't find this, substitute with canned tuna in water or canned salmon.
- Kimchi: for best taste, buy well-fermented kimchi. The cabbage should be mostly reddish, tender and less white and less sturdy. But most store-bought kimchi is already well-fermented and also look for ones with lots of kimchi juice at the base of the package.
- Anchovy stock: you can use homemade anchovy stock or for ease, I recommend using 1 anchovy tablet combined with 1.5 cups cold water per serving. Or substitute with instant dashi or chicken stock as a last resort.
- Onion
- Green Onion
- Garlic
- Kimchi Juice: from the kimchi jar or packaging. I recommend purchasing the kimchi sold in large jars or packages so you can get more kimchi juice.
- Gochugaru: these are Korean red chili flakes that offer spice and that bright red color. If you want the stew less spicy, only add half the amount or omit it completely. Or as a last resort, substitute with red pepper flakes or red chili flakes.
- Sesame oil: for that nutty flavor! If you're allergic, omit completely.
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
Expert Tips
- Use well-fermented kimchi for best flavor. Fermented kimchi is tangier and more flavorful as the cabbage has had more time to absorb the kimchi brine.
- Buy mat kimchi or pre-cut kimchi to make preparation easier!
- Buy kimchi in larger packages as there's more kimchi juice inside, instead buying the smaller kind.
- If you buy uncut kimchi, cut the kimchi in a bowl with clean scissors to avoid staining the cutting board.
- Use canned tuna in oil over canned tuna in water for best taste! This type of tuna is more luscious and less chunkier.
- Use a fork and a fine sieve to help you strain the canned tuna in oil.
- A little bit of oil from the canned tuna added to the stew makes it tastier!
Instructions
Below are step-by-step instructions on how to make tuna kimchi jjigae:
- Heat vegetable oil in a small pot on medium heat. Sauté garlic and onions until onions are softened and translucent.
- Add chopped kimchi to the pot and sauté for 1-2 minutes or until some of the juices release.
- Then mix in in anchovy stock, kimchi juice, gochugaru, and half of the green onions to the pot. Bring to a boil on high heat and reduce to a rolling simmer on low medium-heat for 10 minutes, covered with a lid.
- Finally add sesame oil, remaining green onions and top off with strained canned tuna. Enjoy hot with steamed rice!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pot on medium-high heat.
- Freezer friendly? I don't recommend freezing tuna kimchi jjigae as the kimchi will become mushy after freezing.
Pairing Suggestions
Tuna kimchi jjigae serves best over steamed white rice and serves well with Korean side dishes like:
FAQ
Kimchi tuna jjigae can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pot on the stovetop on medium heat until hot through out.
Yes, feel free to substitute the canned tuna with sliced chicken, pork, beef, spam or soft tofu. If you're substituting with raw meat, add it when the stock begins to boil and cook the meat through.
Feel free to top the hot bubbling stew with soft tofu, cooked or raw egg (mixed into the hot stew to cook it through), pan-fried spam/ham, or cooked instant ramen.
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📖 Recipe
Easy 15-min. Tuna Kimchi Jjigae
Ingredients
- 5.29 oz canned tuna in oil (or canned tuna in water), strained
- 1 cup kimchi roughly chopped
- 1 ½ cup anchovy stock or dashi stock/chicken stock
- ½ cup onion julienned
- 2 green onion cut into 1 inch long pieces
- 1 clove garlic minced
- ¼ cup kimchi juice from the kimchi package
- 2 teaspoon vegetable oil or any neutral oil
- 1 tsp sesame oil
- ½ teaspoon gochugaru aka Korean red chili flakes
Instructions
- Heat vegetable oil in a small pot on medium heat. Sauté garlic and onions until onions are softened and translucent.
- Add chopped kimchi to the pot and sauté for 1-2 minutes or until some of the juices release.
- Then mix in in anchovy stock, kimchi juice, gochugaru, and half of the green onions to the pot. Bring to a boil on high heat and reduce to a rolling simmer on low medium-heat for 10 minutes, covered with a lid.
- Finally add sesame oil, remaining green onions and top off with strained canned tuna. Enjoy hot with steamed rice!
Kim Lange
I didn't know what kimchi was until the other day and saw how it was made on a cooking show. There's a lot to it! I love your spin on it incorporating it into a comforting dish.
Josiah - DIY Thrill
This looks so delicious!
Heidi | The Frugal Girls
Spicy and sour, so yummy! Plus I am loving that this only requires 7 ingredients!! 💕💕
Alex
So comforting and delicious - I love having a can of tuna on hand! So useful for so many things 🙂
Rosemary
OMG kimchi juice?! I can't handle that kinda heat but I know my boyfriend would be ALL over it!!
christieathome
haha!! Yes perfect for a spice lover!!
Katherine | Love In My Oven
Can you believe we woke up to snow yesterday? Which means I'm still needing all of the warm and cozy meals like this one! Super flavorful, Christie!
christieathome
I can't believe it either! All our garden veggies have died from the cold but oh well! Just need to re-start from scratch. Thanks so much Katherine!