Quick & Easy Tuna Kimchi Jjigae
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
1 large serving
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Calories
755 kcal
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Course
Main Course
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Cuisine
Korean
Quick & Easy Tuna Kimchi Jjigae
Description
To prepare, onions and garlic are sautéed in vegetable oil to release their aroma, then kimchi is added and cooked briefly to deepen its flavor. Anchovy stock and kimchi brine contribute a savory base, while fish sauce and optional gochugaru add depth and spiciness. The stew simmers uncovered to meld flavors before tofu slices and drained tuna are gently stirred in. The dish finishes with a drizzle of sesame oil and optional fresh Korean chili garnish.
The stew balances the tangy punch of kimchi with the mild fishiness of tuna and soft texture of tofu in a warming broth that carries subtle heat and rich umami. It’s a hearty and comforting meal, perfect for cooler days or when craving something spicy and soulful.
This stew is best served hot with steamed rice to soak up the broth. Adjust the seasoning with extra fish sauce if you prefer a deeper flavor. The recipe is fairly quick to assemble, leveraging canned tuna as a convenient protein source.
Ingredients
- 1 cup kimchi well fermented kind & roughly chopped
- 5.29 oz tuna or canned tuna in water, canned in oil
- 5.29 oz tofu or medium/firm tofu, sliced into ½" thick pieces, soft
- 1 ½ cup anchovy stock or 1 anchovy stock tablet dissolved in 1.5 cups/375 ml of boiling water
- ⅓ cup onion sliced
- 1 green onion cut into 1 inch long pieces
- 1 garlic minced, clove
- ¼ cup kimchi brine (juice from the kimchi package)
- 2 teaspoon vegetable oil or any neutral oil
- 1 teaspoon sesame oil
- ½ teaspoon fish sauce or oyster sauce/regular soy sauce
- ½ teaspoon gochugaru aka Korean red chili flakes (optional)
- ½ 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. 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1large serving
Amount Per Serving
Calories 755 kcal
% Daily Value*
| Calories | 755kcal | 38% |
| Carbohydrates | 114g | 38% |
| Protein | 63g | 126% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 54mg | 18% |
| Sodium | 2598mg | 108% |
| Potassium | 665mg | 14% |
| Fiber | 13g | 52% |
| Sugar | 22g | 44% |
| Vitamin A | 1588IU | 32% |
| Vitamin C | 66mg | 73% |
| Calcium | 370mg | 37% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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