Tuna Kimchi Jjigae. A spicy, tangy Korean stew packed with kimchi flavors with hearty tuna and onions. A quick and easy Korean recipe made with simple ingredients in 20 minutes!
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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 tuna. It's a delicious main served best with white rice making it a great meal for dinner or lunch.
This quick and easy tuna kimchi stew recipe is one of my favourite Korean recipes. I love it so much especially on a cold day when I want to be instantly warmed up! The spicy broth and that tuna over the cooked rice make it dish that I'll always love.
You'll often find variations of kimchi stew served bubbling hot at many Korean restaurants. I love this making tuna kimchi version as I always have canned tuna in my pantry and this simple Korean recipe only calls for 7 ingredients!
Ingredients
Please scroll down to below recipe card for exact measurements.
- Well-fermented Kimchi: to check if it's well-fermented, the cabbage should be mostly reddish and less white. But most store-bought kimchi is already well-fermented.
- Canned Tuna in Oil
- White Onion
- Green Onion
- Chicken Broth: or vegetable broth or anchovy stock
- Neutral oil: like avocado oil or vegetable oil
- Kimchi Juice: from the kimchi jar
- Cooked short-grain rice: to serve with
How to Make Tuna Kimchi Jjigae
- First in a small pot, sauté kimchi, garlic and onions in vegetable oil until onions soften.
- Then pour in stock, kimchi juice and half of the green onions to the pot. Next bring to a boil on high heat and reduce to a rolling simmer on low medium-heat for 15 minutes covered.
- Finally remove the pot off the stove and top off with the remaining green onions and strained canned tuna. Enjoy 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 reheat in a pot on medium heat.
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📖 Recipe
Quick & Easy Tuna Kimchi Jjigae
Ingredients
- 1 cup kimchi sliced into bite size pieces
- 1 ½ cups chicken stock or vegetable stock or anchovy stock
- 1 small onion sliced
- ¼ cup kimchi juice from the kimchi jar
- 2 green onion cut into 1 inch long pieces
- 1 teaspoon garlic minced
- 1 teaspoon vegetable oil or any neutral oil
- 1 can canned tuna in oil, strained
Instructions
- In a small pot, sauté kimchi, garlic and onions in vegetable oil until onions soften.
- Then pour in stock, kimchi juice 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 15 minutes covered.
- Remove the pot off the stove and top off with the remaining green onions and strained canned tuna. Enjoy 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!