Today, I’m going to share a homemade tuna kimchi jjigae recipe with the authentic flavor that real Koreans enjoy. You can cook the kimchi jjigae with tuna 참치 김치찌개 (kimchi stew) you had in Korea right at home.
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What is kimchi jjigae made of?
Kimchi jjigae(김치찌개) is a stew in which kimchi is the main ingredient. You might ask, “What does jjigae mean in Korean? Jjigae(찌개) refers to a Korean-style stew.
In kimchi jjigae, kimchi is the main ingredient, while ingredients such as pork or canned tuna are often added to enhance the depth of flavor of the broth. Some variations use Pacific saury (kkongchi), sausage, or Spam(ham). In the Gyeongsang-do region, people even make anchovy-based kimchi jjigae.
Other common ingredients include green onions, garlic, and tofu. Some people also add mushrooms for extra texture and nutrition. To increase the umami in the broth, fish sauce or other secret ingredients can be used. And today, I’m going to share those secret ingredients with you in my recipe!
No Gochujang in Kimchi Jjigae!
I’ve noticed that many non-Korean recipes for kimchi jjigae call for gochujang. There is no absolute right or wrong in cooking, so I can’t say that these recipes are wrong. But I can guarantee that most Koreans do not put gochujang in kimchi jjigae.
In fact, I have proof-I asked Koreans, “Do you put gochujang in kimchi jjigae?” and 98% said no. Of course, that doesn’t represent every single Korean, but it shows that most people don’t use it. I also got DMs saying, “If you add gochujang, it’s gochujang jjigae, not kimchi jjigae!” I also got DMs saying, “If you add gochujang, it’s gochujang jjigae.”
In the end, it’s up to you whether you use gochujang or not. But if you want to recreate the authentic kimchi jjigae flavor you had in Korea, skip the gochujang today and follow my recipe instead. You’ll be amazed!
Tuna Kimchi Jjigae Recipe Tips
In Korea, most restaurants serve pork kimchi jjigae, but at home, tuna kimchi jjigae(chamchi kimchi jjigae) 참치 김치찌개 is just as popular. It’s easier to make and less expensive than the pork version, so many families make it often.
A common mistake? Throwing away the oil from the canned tuna! Never do that! The secret to next-level tuna kimchi jjigae is to use the tuna oil in the broth. Trust me-your kimchi jjigae will have a deeper, richer flavor that makes all the difference!
Tuna Kimchi Jjigae Calories
Tuna Kimchi Jjigae has about 154 calories per serving (300g). Compared to pork kimchi jjigae, which has about 200 calories per serving, tuna kimchi jjigae is lower in calories and significantly lower in fat.
Another healthy tuna stew I recommend is Tuna Mu Jorim (참치 무조림). This dish is also low in calories and very healthy. The natural sweetness of the radish (mu) really shines in this stew, making it a delightful and flavorful dish.
Is Kimchi Jjigae Healthy?
This is a good place to start: “Is kimchi healthy?” The answer is yes, absolutely! The main ingredient in kimchi, fermented cabbage, is rich in probiotics, which promote gut health. It’s also packed with vitamin C, beta-carotene, and other nutrients that boost the immune system, as well as fiber, which aids in digestion. Kimchi is also full of phytonutrients that help with antioxidant activity.
So when you add plenty of kimchi along with protein-rich meat or fish in a dish like kimchi jjigae, you end up with a healthy and nutritious meal!
Kimchi guk vs Kimchi Jjigae
“What is the difference between kimchi jjigae and kimchi guk?”
Kimchi-guk contains more water than kimchi jjigae, making it lighter and less salty. Because of this, people often mix rice into kimchi-guk when eating it. Kimchi jjigae, on the other hand, has a richer, saltier broth, so it’s usually eaten by scooping the broth and ingredients together, then taking a spoonful of rice separately.
Another major difference is the ingredients. Kimchi guk(김칫국) is usually made without meat or fish, using only kimchi and tofu. Some variations, such as kongnamul kimchi-guk, include bean sprouts for added texture. Meanwhile, kimchi jjigae(김치찌개) almost always contains meat or fish, with pork kimchi jjigae and tuna kimchi jjigae being the most popular versions.
In addition to kimchi-guk and kimchi jjigae, there is also kimchi jjim(김치찜). Unlike kimchi jjigae, which has more broth, kimchi jjim is cooked with less liquid, allowing the flavors to deepen and intensify over time as it cooks with the meat. The broth becomes richer and more concentrated. This pork kimchi jjim recipe is my mother’s. It’s so delicious you might end up eating two bowls of rice!
The Taste Kimchi Stew You Had in Korea
Let’s make the kimchi jjigae you had in Korea right at home! Today, we’re going to make Tuna Kimchi Jjigae(Chamchi Kimchi Jjigae 참치김치찌개), using protein-rich tuna with less fat. For some, it may taste like what they had in a Korean restaurant, and for others, it’ll bring back memories of the flavor your grandmother used to make. I have so many recipe secrets to share with you. Let’s get started!
Korean Ingredients For Tuna Kimchi Jjigae
- Ddukbaegi (Dolsot) : Korean stone pot 뚝배기
Korean clay pot for jjigae. You can use it for Korean stew and also steamed egg or bibimbap as well! It keeps the heat of the food for a long time.
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- Kimchi
I used homemade kimchi, but you can also order online.
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- Anchovy Fish Sauce (Aekjeot)
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- Tuna Fish Sauce
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- Korean Anchovy Dashida
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- Korean Brown Rice Vinegar
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Authentic Tuna Kimchi Jjigae (Kimchi Stew)
Equipment
- 1 Knife & cutting board
- 1 scissors
- 1 Korean stone pot (ddukbaegi, dolsot)
- 1 ladle
- 1 Spoon
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)
Instructions
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!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @blondekimchi_ on Instagram and hashtag it #blondekimchi.