Tuna kimchi jjigae is a comforting Korean stew made with aged kimchi, canned tuna, tofu, and vegetables simmered in a savory broth. Infused with perilla oil, garlic, and gochugaru, it delivers bold, spicy, and tangy flavors—perfect for a quick, satisfying meal that warms you from the inside out.

Try this recipe from W Table.

Ingredients:

  • 250 grams aged kimchi (1/4 head)
  • 1 small can tuna
  • 1/2 block tofu
  • 1/2 onion
  • 1/4 stalk green onion
  • 1 Cheongyang chile pepper
  • 1 teaspoon minced garlic
  • 1 tablespoon perilla oil
  • 2 tablespoons kimchi juice
  • 1/2 tablespoon sugar
  • 1 tablespoon gochugaru (Korean red pepper flakes)
  • 200 milliliters rice water (or anchovy broth)

(serves 2)

Instructions:

Cut the aged kimchi and tofu into appropriate sizes. Slice the onion, and diagonally slice the green onion and Cheongyang chile pepper.

In a heated pot, add the perilla oil and the oil from the tuna can. Stir-fry the aged kimchi, onion and sugar until the onion becomes translucent.

Add the water, minced garlic, kimchi juice, gochugaru and tuna to the pot. Simmer over medium heat for about 5 minutes.

Add the green onion, chile and tofu, and bring it to a boil once more before serving.

[Source: W table]


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