Hearty and Refreshing Tuna Kimchi Stew (Chamchi Kimchi Jjigae)
The Ultimate Golden Recipe for Delicious Tuna Kimchi Stew Everyone Loves!
Discover the secret to an incredibly flavorful Tuna Kimchi Stew, combining the rich umami of canned tuna with the spicy tang of fermented kimchi. This recipe elevates the stew by incorporating the flavorful oil from the tuna can, adding depth and a tantalizing aroma that will awaken your appetite. We’ve also pre-marinated the kimchi with a touch of sugar, ensuring a wonderfully refreshing and balanced flavor profile without the need for artificial seasonings. Perfect for any occasion and guaranteed to be a hit with the whole family, let’s make this universally loved Tuna Kimchi Stew together!
Main Ingredients
- 2 cups well-fermented Napa cabbage kimchi (use a standard paper cup for measurement)
- 1 can canned tuna
- 500ml rice water (about 2.5 cups)
- 1 stalk green onion
- 3 Korean red chili peppers (Cheongyang peppers)
- 1/4 block firm tofu
- 2 Tbsp sesame oil or perilla oil
Seasoning Ingredients
- 1 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce (jin ganjang)
- 1 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce (jin ganjang)
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious Tuna Kimchi Stew. Crucially, do not discard the oil from the canned tuna! Set it aside separately, as it’s a key ingredient for deepening the stew’s flavor.
Step 2
Take your chopped Napa cabbage kimchi and gently mix it with 1 tablespoon of sugar. Let it marinate for about 5 minutes. This step mellows the acidity of the kimchi and enhances its natural sweetness.
Step 3
Remove the stems from the Korean red chili peppers and slice them diagonally. Slice the green onion diagonally as well. (Tip: Adding a generous amount of green onion will make your kimchi stew exceptionally refreshing and flavorful!)
Step 4
Cut the firm tofu into bite-sized pieces, such as 1.5 cm thick slices or cubes, according to your preference.
Step 5
Heat a pot over medium heat. Add the marinated kimchi. For an extra boost of flavor, include a ladleful of kimchi brine. Drizzle in 2 tablespoons of sesame oil (or perilla oil) and stir-fry the kimchi for a few minutes, ensuring it doesn’t burn.
Step 6
Once the kimchi has softened slightly from stir-frying, add 1 tablespoon of gochugaru (Korean chili powder).
Step 7
Continue to stir-fry the kimchi over medium heat for about 5 minutes, stirring frequently to prevent sticking. Cook until the kimchi becomes tender and slightly translucent.
Step 8
After stir-frying the kimchi, pour in 500ml of rice water. Rice water adds a smooth and subtly rich texture to the broth.
Step 9
Add 1 tablespoon of minced garlic and bring the stew to a rolling boil over high heat. Once boiling, reduce the heat to medium-low.
Step 10
While the broth is boiling, add the entire can of tuna, including the reserved oil, to the pot. The tuna oil will meld into the broth, imparting a delicious savory essence.
Step 11
Add the sliced green onions and Korean red chili peppers to the stew. Continue to simmer.
Step 12
Season the stew with 2 tablespoons of soy sauce. Taste and adjust seasoning if needed with salt or additional soy sauce. Let it simmer gently over medium-low heat to allow the flavors to meld beautifully.
Step 13
Finally, add the prepared tofu and simmer for another 2 minutes. Your refreshing and incredibly delicious Tuna Kimchi Stew is now ready! Enjoy this comforting dish with a bowl of hot rice.
