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Savory and Refreshing Tuna and Yeolmu Kimchi Stew (Jijim)





Savory and Refreshing Tuna and Yeolmu Kimchi Stew (Jijim)

Revitalize Old Kimchi: Make a Rice-Stealing Side Dish with Tuna and Yeolmu Kimchi Jijim

Savory and Refreshing Tuna and Yeolmu Kimchi Stew (Jijim)

I recently made a delicious stew using half of the very ripe yeolmu kimchi from the back of my fridge. Typically, I make this with anchovies and doenjang for a rich, savory flavor. This time, I decided to use a canned tuna, which pairs wonderfully with aged kimchi, to create an exciting variation. Let’s make a flavorful yeolmu kimchi jijim with tuna!

Recipe Info

  • Category : Side dish
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Boil / Simmer
  • Servings : 3 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Beginner

Ingredients

  • Aged Yeolmu Kimchi 400g
  • 1 can Canned Tuna (including oil)
  • 2 Tbsp Sugar (or alternative sweetener)
  • 5 Tbsp Perilla Oil
  • 1 Tbsp Yeondu (or substitute with soy sauce/fish sauce)

Cooking Instructions

Step 1

Prepare the aged yeolmu kimchi, canned tuna, sugar, perilla oil, and yeondu for seasoning. Don’t worry if your kimchi is very ripe; it’s perfect for this stew!

Step 1

Step 2

Adjust the rinsing of the yeolmu kimchi based on its sourness. If the kimchi juice is too sour to consume, discard it and gently shake off any excess seasoning paste. If the kimchi has a strong fermented smell (‘goonnae’), a quick rinse under water will help make the flavor cleaner.

Step 2

Step 3

Do not add any extra water to the pot. Place the prepared yeolmu kimchi in the pot and generously drizzle about 5 tablespoons of perilla oil over it. The nutty aroma of perilla oil will enhance the kimchi’s flavor.

Step 3

Step 4

Open the can of tuna and add the entire contents, including the oil. The tuna oil will add richness and make the stew even more delicious.

Step 4

Step 5

Add 2 tablespoons of sugar. Sugar is effective in balancing the pungent flavor of aged kimchi. If you are concerned about sugar intake, you can use an alternative sweetener like erythritol in a 1:1 ratio with sugar. (Personal tip: My sister taught me, and I’ve been using erythritol instead of sugar in all my cooking for the past year.)

Step 5

Step 6

Finally, add 1 tablespoon of Yeondu for an extra layer of flavor. If Yeondu is unavailable, soy sauce or fish sauce can be used as a substitute.

Step 6

Step 7

Mix all the ingredients well. Then, cook over low heat, covered, allowing the ingredients to soften and the liquid to reduce to a simmer. Stir occasionally to prevent sticking. Once the liquid has mostly evaporated, your delicious Tuna and Yeolmu Kimchi Jijim is ready!

Step 7



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