Quick & Easy Tuna Kimchi Jjigae

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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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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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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 ½ 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. Sauté sliced onions and minced garlic until softened. Then sauté the chopped kimchi for 2 minutes.

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.

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 ½ teaspoon or 2.5 ml of fish sauce for a deeper flavor.

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 ½ teaspoon or 2.5 ml of fish sauce for a deeper flavor.

Then mix in green onions and add strained tuna.

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 rice.

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

Can I make kimchi tuna jjigae in advance?

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.

Can I substitute the tuna with another protein?

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 sautéed the onions and garlic until it's cooked through.

What are some topping ideas for kimchi jjigae?

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.

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