Easy Tuna Kimchi Stew (Chamchi Kimchi Jjigae)
An easy and warming Korean stew to make at home: Chamchi Kimchi Jjigae or Tuna Kimchi Stew! All the briny taste of the sea with omega-rich canned tuna. With the mouth-watering flavors of aged kimchi. You only need a few ingredients to make a bubbling soup that's good for you and incredibly delicious!
Servings: 2
Calories: 138kcal
Equipment
- Medium saucepan or Korean clay pot (ttukbaegi)
Ingredients
- 1.5 cups kimchi *preferably old, sour kimchi
- 1 can/150 grams tuna
- 1/2 container tofu
- 2 cups anchovy broth *or chicken broth
Garnish:
- 1 drizzle sesame oil
- 1 green onion, chopped *optional
- 1/2 tsp sesame seeds *optional
Instructions
- Saute kimchi. In a medium saucepan or Korean clay pot (Ttukbaegi), add 1-2 tsp of neutral oil. Add old, sour kimchi and saute on medium heat until golden orange and slightly wilted, about 5 minutes.
- Add anchovy broth. Add anchovy broth. Or, use water and anchovy tablets. Bring to a boil then lower heat and simmer, covered, until the kimchi is soft, about 15-20 minutes.
- Add canned tuna. Add drained, canned tuna into the stew. Break up the big chunks with a spoon. Simmer until the flavors meld together, about 5 minutes.
- Add tofu. Add cubed tofu and stir to combine. Heat until warmed through, another 1-2 minutes.
- Serve. Off the heat, add a drizzle of sesame oil. Add green onion and sesame seeds, if you like. Serve with white rice and enjoy!
Video
Notes
PRO Tips:
- Use old, sour kimchi. Aged kimchi -- kimchi that's old and well fermented -- is the key to a fantastic Kimchi Soup. While it may no longer taste good when served at the table, cooking the kimchi mellows the overly tangy and sour flavor. The end result is a deeply flavorful, rich stew.
- Taste and adjust for flavor. As a fermented food product, kimchi will taste different depending on its place in the fermentation process. Before garnishing, taste the broth. If it's too salty or too acidic, add a pinch of sugar. If it tastes flat, add a sprinkle of fish sauce. If it's perfect, it's time to garnish with sesame oil and serve!
- Don't add too much kimchi juice. When sauting the kimchi, be sure not to add too much of the kimchi juice or kimchi brine. A little is okay. But too much will make the final dish taste too acidic.
- Serve in a Korean clay pot or Ttukbaegi. If you have one, serve in a traditional Korean clay pot. They retain heat well. Your Chamchi Kimchi Jjigae will still be bubbling hot at the table!
Nutrition
Calories: 138kcal | Carbohydrates: 4g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 1393mg | Potassium: 509mg | Fiber: 2g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 4mg