Authentic Tuna Kimchi Jjigae (Kimchi Stew)

Let's make the kimchi jjigae you had in Korea right at home! Today, we're going to make Tuna Kimchi Jjigae, 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.

Servings 2 people

Prep Time 5

Cook Time 25

Total Time 28

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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.