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‘
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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.
2. Put 1 Tbsp of sesame oil in a pot. Fry the chopped kimchi for 2 minutes over medium heat.
3. Add 5 cups of water. Boil them for 5 minutes over medium heat.
4. After 5 minutes boiling, add the chopped onion, chilies and tuna chunk.
5. Then boil 3 more minutes over medium heat.
6. Have a taste. Add 1 Tbsp minced garlic, ½ chili flakes and 2 tsp sugar. (can add more sugar if needed.)
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.
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
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!
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.
Hi Pat,
Oh you’ve lived in Busan! Busan is a such as beautiful city placed next to sea. They always have lots of fresh seafoods, so I guess you had some good seafood meal there.
I have the recipe for Japchae, here is the link:
(http://www.kfoodaddict.com/korean-noodles-with-vegetables-japchae/)
Hope you enjoy it
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