Easy Korean Tuna Kimchi Stew (Chamchi Kimchi Jjigae)

A pantry-staple powerhouse featuring fermented kimchi, savory canned tuna, and silky tofu. This recipe delivers a deep, umami-rich broth in under 30 minutes.

Ingredients

• 1 can (150 g) canned tuna in oil
• 1 cup fermented kimchi, chopped
• 12 white onion
• 2 stalks green onions
• 1 tbsp white sugar
• 1 tbsp soy sauce
• 2 tbsp Korean chili powder (Gochugaru)
• 1 tbsp minced garlic
• 200 g tofu
• 1–2 green chilies
• 500 ml water

Instructions

1. 1Slice the white onion

   

   Prepare the aromatics by slicing a fresh white onion into thin, uniform strips. Slicing them evenly ensures they cook at the same rate and distribute their sweetness throughout the stew base during stir-frying.

   Tip: To make slicing easier and keep the onion stable, cut the onion in half from root to stem first, then lay the flat side down on the board.
2. 2Extract the tuna oil

   

   Open the canned tuna and carefully pour the oil from the can into the stone pot. This oil is highly concentrated with tuna flavor and provides a savory base for sautéing the vegetables.

   Tip: Using the oil from the can is a key secret to a flavorful tuna kimchi stew—do not swap it for regular cooking oil unless necessary.
3. 3Add aromatics and sugar

   

   Place the sliced white onions and green onions into the pot with the tuna oil, then add a spoonful of white sugar. The sugar helps to balance the intense acidity and sourness of the fermented kimchi added later.

   Tip: If your kimchi is particularly sour or aged, you can add a tiny bit more sugar to mellow the flavor profile.
4. 4Sauté until translucent

   

   Stir-fry the onions, green onions, and sugar together in the tuna oil over medium heat using a wooden spoon. Continue cooking until the onions soften and become translucent, allowing the sugar to lightly caramelize.

   Tip: Be careful not to use too high a heat, as the sugar can burn quickly; keep the ingredients moving in the pot.
5. 5Incorporate the kimchi

   

   Add a bowl of chopped fermented kimchi into the pot with the sautéed onions. Stir well to combine, allowing the kimchi to cook in the flavored oil for a minute to release its juices and deepen the flavor.

   Tip: For the best stew, use Mu-eun-ji or well-aged, sour kimchi rather than fresh kimchi.
6. 6Add the tuna

   

   Add the canned tuna chunks into the pot with the stir-fried vegetables and kimchi. You can use tuna soaked in oil for extra richness, or water-packed tuna for a lighter version. Gently mix them in so the tuna retains some of its texture.

   Tip: If you prefer larger chunks of tuna in your stew, dont over-stir once you add it to the pot.
7. 7Season with soy sauce

   

   Pour one spoonful of soy sauce over the tuna and kimchi mixture. This adds a deep, savory umami layer to the base of the stew before the liquid is added, helping the flavors penetrate the ingredients.

   Tip: Standard soy sauce works perfectly here, providing both saltiness and a rich color to the base.
8. 8Add the chili powder

   

   Add two spoonfuls of bright red chili powder (Gochugaru) to the pot. This provides the signature heat and vibrant red color essential for a classic Korean Kimchi stew.

   Tip: Adjust the amount of chili powder based on your spice tolerance; two spoonfuls will provide a medium-high heat level.
9. 9Add water and simmer

   

   Pour water into the pot until all the ingredients are fully submerged. Bring the mixture to a vigorous, bubbling boil to allow the kimchi and tuna flavors to meld into a rich broth.

   Tip: Using filtered water or a light dashi stock can further enhance the clarity and taste of the soup.
10. 10Incorporate minced garlic

    

    Once the stew reaches a boil, add a generous spoonful of minced garlic. Garlic is a foundational aromatic that rounds out the sharp acidity of the kimchi and the richness of the tuna.

    Tip: Freshly minced garlic provides the strongest aroma and flavor compared to pre-packaged versions.
11. 11Add the tofu

    

    Carefully place the fresh tofu cubes into the boiling stew. Let them simmer briefly to absorb the spicy broth without breaking the delicate pieces.

    Tip: Firm or extra-firm tofu holds its shape best in stews, while soft tofu provides a silkier texture.
12. 12Garnish with chilies

    

    Top the stew with a handful of fresh green chili slices. Simmer for a final 30 seconds to allow the chilies to release their sharp aroma before serving.

    Tip: Dont overcook the tofu; you want it to be silky and hot, not broken down by the boiling broth.

Storage & Reheating

Burn It Off

Frequently Asked Questions