Korean Tuna Kimchi Stew [Chamchi Kimchi Jjigae]

This stew is the most common meal on the table in Korea. You will be able to order it pretty much at any Korean restaurant in Korea, even all over the world :)

Kimchi stew is the best way to get rid of old fermented Kimchi which is too sour to eat. My mum like only fresh kimchi (surprisingly, some Korean people can’t eat fermented kimchi), so she made kimchi stew almost everyday when kimchi got sour and sour. I liked her kimchi stew so much because she made kimchi stew in many different ways with canned tuna, glass noodles, tofu, pork, etc.

And this time, I will show you how to make kimchi stew with canned tuna, Tuna Kimchi Stew

tofu kimchi stew_small

>>Click here to download a printer friendly version of this recipe!<<

(right click, Save Link As)

Pre time: 15mins
Cooking time: 20mins

 

Ingredients (serves 2)

  • A handful of Fermented Kimchi
  • 1 canned tuna (150g)
  • 1 Onion
  • 2/3 Tofu (200g)
  • 1 Spring onion
  • 2 Chilli
  • 5 Cups Water
  • 1 Tbsp minced Garlic
  • ½ Tbsp Chilli flakes
  • 2 tsp Sugar
  • 1 Tbsp Sesame oil

 

STEPS

1. Chop the vegetable ingredients, tofu and kimchi.

cutkimchi cuttingtofu

 

2. Put 1 Tbsp of sesame oil in a pot. Fry the chopped kimchi for 2 minutes over medium heat.

sesame oilfry kimchi

 

3. Add 5 cups of water. Boil them for 5 minutes over medium heat.

pouring water

 

4. After 5 minutes boiling, add the chopped onion, chilies and tuna chunk.

add onion

 

5. Then boil 3 more minutes over medium heat.

boil more

 

6. Have a taste. Add 1 Tbsp minced garlic, ½ chili flakes and 2 tsp sugar. (can add more sugar if needed.)

add garlicadd chiliflakesadd sugar

 

7. Add chopped green onion and tofu pieces carefully. Boil 2 more minutes. Pour the soup over the tofu pieces with a spoon while boiling.

tofu addpuring

 

8. After 2 minutes, turn the heat off. Serve it warm with steamed rice. Enjoy it!
My cat, Jack was sitting next to me all day while cooking because he smelled tuna. Sadly, I couldn’t let him taste the stew as he will hate me after a sip of it :P

jack

TIPS

  • Drain off the excess oil of canned tuna before use. It make the soup more clear and less oily.
  • There is another version of Kimchi stew with soft tofu, called ‘Soondubu kimchi jjigae‘. You can mash tofu block in a plastic bag, then use it as a soft tofu.

 

Quick Korean Words

Jjigae [찌개] = Stew

Chamshi [참치] = Tuna

I hope you enjoyed this recipe! Do you have a favorite Korean dish that you would like to learn? Leave your request in the comments below!

Twitter Digg Delicious Stumbleupon Technorati Facebook Email

About Chloe

I'm from Korea. I love my people, culture and food.

3 Responses to “Korean Tuna Kimchi Stew [Chamchi Kimchi Jjigae]”

  1. I love Korean food after living in Pusan for a year. At first, the tastes were too pungent for my taste, bot it grew on me until I loved it. I like your recipe above and will try to make it.

    We called fresh kimchi summer kimchi, and fermented kimchi winter kimchi. I like to watch Korean movies with English subtitles, and it always makes me hungry to see them selecting bits of food from each little bowl. I liked the pickled garlic.

    Do you know how to make chop chee? I don’t know how to spell it, but I think it is noodles or like a soup.

  2. Hi Chloe! I lived in Songtan for a year. Traveled to Seoul, Suwon, and Cheongju. I LOVE South Korea!!!! I love the shin ramyun recipie. I have made japchae, cucumber kimchi, and Samgyeopsal ( I have my own korean portable stone/gas tabletop burner). You keep posting recipies. I cant wait to cook some of these. Thankyou for taking the time to share :)