Rich and Flavorful Tuna Kimchi Stew (Chamchi Kimchi Jjigae)
The Secret to Delicious Kimchi Stew: A Deep and Savory Tuna Kimchi Jjigae Recipe
Tender, slow-cooked kimchi swimming in a rich, savory broth – this tuna kimchi stew is a true rice thief! While pork kimchi stew is also delicious, sometimes only a hearty bowl of tuna kimchi jjigae will do. It’s surprisingly simple to make and packed with incredible flavor.
Main Ingredients
- 1/2 block firm tofu, cut into bite-sized pieces
- 1/2 bag enoki mushrooms, root end trimmed
- 1-2 Korean green chili peppers, thinly sliced
- 1 handful green onions, chopped
- 1/2 onion, diced
- 1 red chili pepper, thinly sliced (for garnish)
- 1 can tuna, drained
- 2 handfuls well-fermented kimchi, chopped
- 2 cups anchovy-kelp broth (or water/rice water)
Cooking Instructions
Step 1
First, prepare all your ingredients. Cut the tofu into 1.5-2cm cubes. Dice the onion into similar-sized pieces. Chop the kimchi into bite-sized pieces. Trim the root end of the enoki mushrooms and separate the strands. Slice the green onions and chili peppers diagonally or thinly. Drain the tuna, but reserve the oil – it’s a key flavor booster! For the broth, simmering anchovies and kelp beforehand will add significant depth of flavor. If you don’t have homemade broth, rice water or plain water will also work.
Step 2
Heat a pot or Dutch oven over medium heat. Add the reserved tuna oil to the pot. This oil is packed with flavor and is one of the secrets to a truly delicious kimchi jjigae!
Step 3
Add the chopped kimchi to the pot with the tuna oil and sauté for about 3-5 minutes over medium heat. It’s important to cook the kimchi until it becomes slightly translucent and tender. This process mellows the sourness and enhances its savory notes.
Step 4
Once the kimchi is well-sautéed, add the entire can of drained tuna to the pot. Stir and cook with the kimchi for another 1-2 minutes. Sautéing the tuna briefly helps it hold its shape in the stew and infuses its natural oils into the kimchi and broth.
Step 5
After sautéing the tuna and kimchi, add the diced onion to the pot and cook for about 1 minute more, stirring occasionally. This will help the onion release its sweetness.
Step 6
Now, pour in the prepared anchovy-kelp broth. Add the cubed tofu to the pot as well.
Step 7
Using broth significantly deepens the flavor of the stew. If you don’t have broth, rice water is a great alternative. Adding the tofu early allows it to absorb the flavors of the kimchi and broth beautifully. Bring the stew to a boil over high heat, then reduce the heat to low. Add the enoki mushrooms and chopped green onions. Let the stew simmer gently for about 10-15 minutes, or until all the ingredients are tender and the flavors have melded. The longer it simmers, the more delicious it becomes!
Step 8
Once the stew has reduced slightly and all the ingredients are tender, stir in the sliced red chili pepper for a touch of color and mild heat. Your delicious tuna kimchi jjigae is ready! It should be perfectly seasoned, but if you find it a bit bland, you can add a splash more kimchi juice or a tiny pinch of salt. Enjoy this comforting and satisfying dish with a bowl of hot rice!
