Authentic Tuna Kimchi Jjigae (Kimchi Stew)
170kcal
Ingredients
- 1 can tuna (150g)
- 400 ml water
- 1 tbsp minced garlic
- 1/2 stalk green onion
- 1/2 onion
- 1/4 head kimchi
- 1/2 ladle kimchi juice
- 1/3 block tofu
- 1/2 tbsp chili powder
- 1 tbsp anchovy fish sauce
- 2 tbsp tuna fish sauce (you can substitute this with 1 tablespoon of anchovy fish sauce.)
- 0.5 tbsp sugar
- 1 tbsp Korean dashi powder (optional, for restaurant style taste)
- 1 tbsp vinegar (secret ingredient, to enhance the savory flavor)
Method
Prepare the Ingredients
- Dice half an onion into small cubes.
- Slice half a stalk of green onion into small pieces.
- Use scissors to chop 1/4 head of kimchi into small pieces.
- Mince 1 tbsp of garlic.
Stir-Fry the Base
- Heat 2 tbsp cooking oil in a stone pot (ddukbaegi).
- Pour in the tuna oil (secret recipe).
- Stir-fry the onion and green onion.
- Add the garlic and continue to stir-fry.
- Add 0.5 tbsp of sugar.
Add Kimchi and Make Broth
- When the onion is translucent, add the kimchi and stir-fry.
- When the kimchi is soft, add 400 ml of water.
- Add 0.5 tbsp kimchi juice.
- Add 0.5 tbsp chili powder.
- Add 2 tbsp tuna fish sauce.(you can substitute this with 1 tablespoon of anchovy fish sauce.)
- Add 1 tbsp anchovy sauce.
Simmer the Jjigae
- When it begins to boil, add the tuna.
- Add the tofu as well.
- If you want a restaurant-style flavor, add 1 tsp of dashi powder. (option)
- Let simmer for 15 minutes.
Finish with a Secret Kick
- To enhance the umami of the kimchi, add 1 tbsp of vinegar (secret recipe).
- Turn off the heat and garnish with green onion.
Tuna Kimchi Jjigae (참치 김치찌개)
- Jal meokgetseumnida! 잘 먹겠습니다!
