Rich and Spicy Tuna Kimchi Stew (Chamchi Kimchi Jjigae)
#TunaKimchiStew #SavoryTunaStew #SpicyKimchiStew #EasyKimchiStewRecipe #HeartyTunaStew
A warm bowl of soup is always a welcome addition to the dinner table, and what’s more comforting and delicious than a hearty kimchi stew with tuna? Today, I’m sharing my recipe for a wonderfully savory tuna kimchi stew that’s perfect for any occasion. The secret to my stew is slow simmering, which allows the flavors to deepen beautifully. This recipe is designed to be easy, even for those who find cooking daunting. It’s the perfect dish to warm you up on a chilly day, especially when paired with a bowl of rice.
Main Ingredients
- 1 can (200g) Tuna, drained
- 400g Well-fermented Kimchi
- 1/2 Onion
- 1/2 cup Scallions or Green Onions, chopped
Seasoning & Broth
- 1/3 Tbsp Salted Shrimp (Saeujeot)
- 1/2 Tbsp Fish Sauce or Soy Sauce
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Sugar (to balance acidity)
- 1 Tbsp Gochugaru (Korean chili flakes)
- Approx. 1L Rice Water or Kelp Stock
- 1/3 Tbsp Salted Shrimp (Saeujeot)
- 1/2 Tbsp Fish Sauce or Soy Sauce
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Sugar (to balance acidity)
- 1 Tbsp Gochugaru (Korean chili flakes)
- Approx. 1L Rice Water or Kelp Stock
Cooking Instructions
Step 1
Cut the kimchi into bite-sized pieces, about 2-3 cm large. Cutting them too small can cause them to break down too much during cooking.
Step 2
Prepare the rice water by rinsing rice. About 1 liter should be enough. If you don’t have rice water, anchovy-kelp stock or plain water works well too.
Step 3
Take half of the onion and slice it thinly. Dice the other half into small cubes (about 0.5 cm). The thinly sliced onion will be added near the end, while the diced onion will be used at the beginning to build the broth’s flavor.
Step 4
Open the can of tuna and carefully drain the oil into a separate bowl. Don’t discard this flavorful oil; it will add depth to the stew.
Step 5
In a pot, add the diced onion and pour in the reserved tuna oil. Stir-fry over high heat until the onions turn translucent and slightly golden. This process caramelizes the onions, bringing out their natural sweetness and enhancing the overall flavor profile.
Step 6
Once the onions are softened and slightly browned, add the large-cut kimchi to the pot and stir-fry together with the onions.
Step 7
Add 1 tablespoon of gochugaru and continue to stir-fry with the kimchi for about 1-2 minutes. Toasting the chili flakes beforehand helps to deepen the stew’s color and release its aroma and flavor.
Step 8
After stir-frying the kimchi, pour in the prepared rice water (or stock). Bring to a boil over medium-high heat, then reduce to medium heat and let it simmer gently.
Step 9
Once the stew begins to bubble, add 1/2 tablespoon of minced garlic.
Step 10
Next, add 1/3 tablespoon of salted shrimp (saeujeot) for an extra layer of umami. If you don’t have saeujeot, soy sauce can be used, but saeujeot provides a unique depth of flavor.
Step 11
If your kimchi is particularly sour, add 1/2 tablespoon of sugar to balance the acidity. You can omit this if you prefer a tangier stew.
Step 12
Continue to simmer for about 10 minutes, allowing the kimchi to soften and the flavors to meld together. This slow simmering is key to developing a rich and complex taste.
Step 13
When the kimchi is tender and the broth has a good depth of flavor, add the drained tuna chunks to the pot. The oil from the tuna is already in the stew, so you don’t need to add it separately.
Step 14
Add the thinly sliced onions and 1/2 tablespoon of fish sauce (or soy sauce) to adjust the final seasoning.
Step 15
Finally, garnish generously with chopped scallions or green onions for a fresh aroma and color.
Step 16
Bring the stew to a final simmer for about 3-5 minutes after adding the scallions. Avoid overcooking once the tuna is added to maintain its texture. Your delicious tuna kimchi stew is now ready!
Step 17
The reason I prefer to simmer my tuna kimchi stew for a longer time is to allow the kimchi to become exceptionally tender and fully infuse its savory essence into the broth. While prolonged simmering creates a deep, rich flavor and soft kimchi, be mindful that over-simmering can make other ingredients mushy. On a cold winter day, imagine the pure comfort of enjoying a steaming bowl of this tuna kimchi stew with rice – it’s a truly satisfying experience!
