A spicy savory Korean stew packed with kimchi, tender tuna, soft tofu, and onions. This quick and easy Tuna Kimchi Jjigae is made with simple ingredients and it's so comforting! Better-than-takeout and budget friendly.

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Tuna Kimchi Jjigae is a spicy Korean stew made of tangy kimchi, green and white onions simmered in an umami tasting broth with canned tuna, soft tofu and Korean chili peppers.
It's a delicious main served best with cooked short-grain rice making it an easy one-pot meal for dinner or lunch. Different variations of kimchi stew are served bubbling hot in earthenware pots at Korean restaurants with banchans (aka Korean side dishes).
This simple tuna kimchi stew recipe is one of my favourite Korean recipes. I love this meal so much 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.
I love this making this version I always have canned tuna in my pantry. This simple Korean recipe calls for minimal ingredients, little time and one pot making it great for busy weeknights.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Kimchi: buy well-fermented kimchi for best taste. The cabbage should be reddish and less white, tender, and sour tasting. Most store-bought kimchi is already well-fermented. Also get the ones with lots of kimchi juice at the base of the package.
- Canned Tuna in Oil: is recommended instead of canned tuna in water as it's more flavorful, more tender and moist in texture. Or substitute with canned tuna in water or canned salmon.
- Soft Tofu (or Silken Tofu): or substitute with medium firm tofu or firm tofu.
- Anchovy Stock: homemade anchovy stock or use 1 anchovy tablet dissolved in 1.5 cups hot boiling water. Or substitute with instant dashi stock or chicken stock as a last resort.
- Onion
- Green Onions
- Garlic: or substitute with ยฝ teaspoon garlic powder.
- Kimchi Brine: the juice from the kimchi packaging. I recommend purchasing the kimchi sold in large jars or packages for enough kimchi brine.
- Gochugaru: these are spicy Korean red chili flakes that you can buy at the Korean grocery store. For a less spicy stew, omit gochugaru altogether or add less.
- 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.
- Fish Sauce: for that umami flavor or substitute with oyster sauce/vegetarian stir fry sauce or regular/light soy sauce.
- Korean Red or Green Chili Peppers: or substitute with any slender chili peppers within your spice tolerance. If you prefer it less spicy, omit the chilis.
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" (on the label) or pre-cut kimchi to make preparation time quick and easy.
- Buy kimchi in larger packages as they come with more kimchi brine. The smaller containers contain less kimchi brine.
- 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 more tender.
- Use a fork and a fine sieve to help you strain the canned tuna of its liquids.
- Simmer the stew for at least 15 minutes for maximum flavor and don't forget to do a taste test.
Instructions
Below are step-by-step instructions on how to make tuna kimchi jjigae:
- Heat vegetable oil in a small pot on medium heat. Sautรฉ sliced onions and minced garlic until softened. Then sautรฉ the chopped kimchi for 2 minutes.
- Mix in anchovy stock, kimchi brine, gochugaru, and fish sauce. Simmer uncovered for 15 minutes on medium heat. Then taste test the broth and if needed, add another ยฝ teaspoon or 2.5 ml of fish sauce for a deeper flavor.
- Then mix in green onions and add strained tuna.
- Add sliced tofu on top of the stew. Season with sesame oil. Garnish with chopped Korean chili peppers and enjoy hot with steamed rice.
Storage & Reheating
- 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 re-boil 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 throughout.
Yes, feel free to substitute the canned tuna with sliced chicken, pork shoulder or pork belly, beef, spam or soft tofu. If you're substituting with raw meat, fry it after you've sautรฉed the onions and garlic until it's cooked through.
Other topping ideas for kimchi jjigae can include cooked or raw egg (mixed into the hot stew to cook it through), pan-fried spam/ham, mushrooms, zucchini, or cooked instant ramen.
๐ Recipe
Quick & Easy Tuna Kimchi Jjigae
Ingredients
- 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 ยฝ" thick pieces
- 1 ยฝ cup anchovy stock or 1 anchovy stock tablet dissolved in 1.5 cups/375 ml of boiling water
- โ cup onion sliced
- 1 green onion cut into 1 inch long pieces
- 1 garlic clove minced
- ยผ cup kimchi brine (juice from the kimchi package)
- 2 teaspoon vegetable oil or any neutral oil
- 1 teaspoon sesame oil
- ยฝ teaspoon fish sauce or oyster sauce/regular soy sauce
- ยฝ teaspoon gochugaru aka Korean red chili flakes (optional)
- ยฝ Korean red chili pepper or green chili chopped (optional garnish)
Instructions
- Strain the canned tuna to remove the liquids using a fine sieve. Set aside.
- Heat vegetable oil in a small pot on medium heat. Sautรฉ sliced onions and minced garlic until softened. Then sautรฉ the chopped kimchi for 2 minutes.
- Mix in anchovy stock, kimchi brine, gochugaru, and fish sauce.ย Simmer uncovered for 15 minutes on medium heat.
- Then taste test the broth and if needed, add another ยฝ teaspoon or 2.5 ml of fish sauce for a deeper flavor.
- Then mix in green onions and add strained tuna.
- Add sliced tofu on top of the stew.ย Season with sesame oil. Garnish with chopped Korean chili peppers and 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!! ๐๐
Alex
So comforting and delicious - I love having a can of tuna on hand! So useful for so many things ๐
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!