Classic Korean Tuna Kimchi Soup (Tuna Kimchi Jjigae)

A comforting, spicy Korean stew made with aged kimchi, savory canned tuna, onions, and chili powder, perfectly served with a fried egg over warm white rice.

Ingredients

• 1 bowl seasoned spicy kimchi
• 1 can tuna
• 1 onion
• 1 green onion
• 0.5 tbsp white sugar
• 0.5 tbsp chili powder
• 1 cup pure water
• 1 spoonful kimchi juice
• 1 egg
• 1 bowl white rice

Instructions

1. 1Pour tuna oil into the pot

   

   Place a black clay pot on the gas stove and pour the oil extracted directly from the canned tuna into the bottom of the pot to prepare for stir-frying.

   Tip: Using the oil from the tuna adds an extra layer of savory flavor to the base of the soup.
2. 2Add kimchi to the pot

   

   Take a bowl of seasoned spicy cabbage kimchi and pour it directly into the clay pot containing the tuna oil.

   Tip: Well-fermented, mature kimchi works best for making rich and flavorful soup.
3. 3Stir-fry the kimchi

   

   Use a wooden spoon to stir-fry the kimchi in the pot over medium heat until it softens and absorbs the oil.

   Tip: Stir-frying the kimchi beforehand helps release its depth of flavor before adding liquids.
4. 4Season with sugar

   

   Add half a tablespoon of white sugar into the frying kimchi to balance out the sourness and enhance the savory taste.

   Tip: Sugar is a secret key when cooking aged kimchi to cut through excessive sourness.
5. 5Add chopped onions

   

   Add chopped onion pieces into the pot with the kimchi and continue stir-frying until the onions become translucent.

   Tip: Make sure to cook the onions until they turn clear to release their natural sweetness.
6. 6Pour in water

   

   Pour a full cup of pure water into the pot to create the base broth for the soup.

   Tip: Use clean water or vegetable broth for a clean background flavor.
7. 7Add Kimchi Juice

   

   Pour a spoonful of the flavorful kimchi juice directly into the simmering pot to deepen the savory and spicy base of the soup.

   Tip: Kimchi juice adds natural umami and acidity, reducing the need for extra salt.
8. 8Sprinkle Chili Powder

   

   Add half a tablespoon of red chili powder into the simmering broth to give the soup a vibrant red color and an extra kick of heat.

   Tip: Adjust the amount of chili powder depending on your preference for heat.
9. 9Add Canned Tuna

   

   Place the canned tuna meat directly into the bubbling soup without stirring, allowing it to cook gently in the broth.

   Tip: Keeping the tuna chunks intact prevents the fish from breaking down into mush too quickly.
10. 10Garnish with Green Onions

    

    Scatter freshly sliced green onions on top of the simmering soup, cover the pot with its lid, and finish cooking.

    Tip: Adding green onions at the very end preserves their fresh aroma and bright color.

Storage & Reheating

Burn It Off

Frequently Asked Questions