Spicy and Flavorful Tuna Kimchi Stew: How to Simmer for Deep Flavor
Spicy and Flavorful Tuna Kimchi Stew: How to Simmer for Deep Flavor
A Guide to Making Delicious Tuna Kimchi Stew, Inspired by Chef Cha Seung-won’s ‘Three Meals a Day’ Recipe
As the weather turns a bit chilly, kimchi stew (kimchi jjigae) is likely a staple dish in many households! Kimchi jjigae is a universally loved soup that tastes delicious regardless of the added ingredients. While pork kimchi jjigae is also fantastic, tuna kimchi jjigae, made with canned tuna, is equally delightful. After holidays, it’s common to have plenty of canned tuna at home, making it a perfect ingredient for various tuna dishes. Today, I simmered kimchi jjigae with tuna, and it turned out incredibly savory and delicious! Shall we start learning how to make this wonderful tuna kimchi jjigae together?
Main Ingredients- 1/4 head of well-fermented napa cabbage kimchi
- 1 block (approx. 320g) firm tofu
- 1 can (approx. 170g) tuna, drained (optional, or keep the oil for extra flavor)
- 2 Korean green chili peppers (cheongyang peppers)
- 20cm piece of leek (white part mainly)
- 1 Tbsp perilla oil (deulgireum)
- 1 Tbsp vegetable oil
Seasoning & Liquid- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce (or soy sauce, or tuna extract)
- 0.5 Tbsp sugar (adjust based on the sourness of your kimchi)
- 3 cups (approx. 600ml) water
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce (or soy sauce, or tuna extract)
- 0.5 Tbsp sugar (adjust based on the sourness of your kimchi)
- 3 cups (approx. 600ml) water
Cooking Instructions
Step 1
I personally prefer kimchi jjigae that is simmered thoroughly until soft and deeply flavorful, especially when it tastes even better reheated the next day. Today, I’m making a rich tuna kimchi jjigae loaded with soft tofu and tender tuna. Let’s get started on this delicious kimchi jjigae recipe!
Step 2
The tofu I’m using today has a very soft, silken texture, almost like uncurdled tofu. I’m using one block of 160g tofu and two small cans (85g each) of tuna. (If you are using a standard block of tofu around 300g or more, you can use the entire block.)
Step 3
Slice about a quarter of your well-fermented, sour kimchi into bite-sized pieces. For the tuna, I’m using the entire can, including the oil, for added richness. (This is similar to how Chef Cha Seung-won prepares it on ‘Three Meals a Day’!)
Step 4
In a deep pot or wok, heat 1 Tbsp of vegetable oil and 1 Tbsp of perilla oil. Once the oil is hot, add the sliced kimchi and stir-fry until it starts to soften. Then, add the entire can of tuna (including the oil) and stir-fry together. To balance the sourness of the kimchi and enhance the savory flavor, add 0.5 Tbsp of sugar and 1 Tbsp of gochugaru (Korean chili flakes). Stir-fry until the kimchi and tuna are well combined.
Step 5
After stir-frying the kimchi and tuna well, add 1 Tbsp of fish sauce (or tuna extract) for an umami boost. Pour in 3 cups (approx. 600ml) of water. I like my kimchi jjigae to be thoroughly cooked and tender, so I’ll simmer it over medium heat rather than high heat. Once the kimchi is tender, add the sliced leeks and the chopped Korean green chili peppers.
Step 6
Now, add 1 Tbsp of minced garlic and carefully place the tofu into the pot. Cover the pot partially (leaving a small gap) and let it simmer over medium-low heat for about 10 minutes. Be gentle when adding the tofu to prevent it from breaking apart.
Step 7
Our deeply simmered tuna kimchi jjigae, with added tofu, is now complete! The key to this recipe is stir-frying the kimchi and tuna first, using fish sauce for flavor, and then simmering it for a good amount of time.
Step 8
This is the very kimchi jjigae that even Im Young-woong praised for its deliciousness! It’s perfect for a breakfast meal, and this simple yet deeply flavorful tuna kimchi jjigae recipe will provide a satisfying meal.
Step 9
With the air getting quite crisp in the mornings and evenings, a hot, comforting bowl of soup is just what we need. How about making this delicious kimchi jjigae for your weekend meal today? Enjoy your hearty and warm meal!
