Tuna Kimchi Jjigae is a quick and spicy Korean kimchi stew made with sour kimchi, canned tuna, green onion, kimchi juice, gochugaru, and water.
This is one of the easiest versions of kimchi stew because canned tuna already adds rich flavor and oil. If your kimchi is well-fermented and sour, the stew becomes deep, spicy, savory, and incredibly satisfying with very little effort.
It is perfect when you want a fast Korean comfort food that tastes great with steamed rice.
What is Tuna Kimchi Jjigae?
Tuna Kimchi Jjigae is a Korean kimchi stew made with canned tuna instead of pork or beef.
The word “chamchi” means tuna, “kimchi” refers to fermented Korean cabbage, and “jjigae” means stew.
Compared to pork kimchi jjigae, tuna kimchi jjigae is faster, lighter, and easier to make. It is a popular home-cooked dish in Korea because it uses simple pantry ingredients and can be ready in about 10 minutes.
The most important ingredient is sour kimchi. If the kimchi is properly fermented, the stew already has a strong flavor base.
Recipe Information
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Difficulty: Easy
Cuisine: Korean
Main Ingredient: Sour kimchi and canned tuna
Best Served With: Steamed white rice
Ingredients
Main Ingredients
1 soup bowl sour kimchi
1 can tuna
1 green onion
3 tbsp cooking oil
1 tbsp gochugaru
3 tbsp kimchi juice
400ml water
Optional Ingredient
1 tsp minced garlic
Ingredient Notes
Sour Kimchi
Sour, well-fermented kimchi is the key to delicious kimchi jjigae.
Fresh kimchi can taste too light or flat in stew.
If your kimchi is not sour enough, sprinkle 1 tablespoon of vinegar over the kimchi and let it sit for about 10 minutes before cooking.
Canned Tuna
Use regular canned tuna in oil for the richest flavor.
Do not discard the tuna oil. Adding the oil to the stew gives the broth more depth and a richer taste.
Kimchi Juice
Kimchi juice adds acidity, saltiness, and fermented flavor.
It makes the stew taste deeper and more like traditional kimchi jjigae.
Gochugaru
Gochugaru adds color, heat, and a clean chili flavor.
Add it near the end to make the stew look more vibrant and taste spicier.
Green Onion
Green onion adds freshness and aroma.
Add it toward the end so the flavor stays bright.
How to Make Tuna Kimchi Jjigae
Step 1: Prepare the Ingredients
Prepare sour kimchi, canned tuna, green onion, cooking oil, gochugaru, kimchi juice, and water.
Slice the green onion.
If the kimchi pieces are too large, cut them into bite-sized pieces.
Step 2: Add Kimchi to the Pot
Place one soup bowl of sour kimchi into a pot.
If your kimchi is not sour enough, add 1 tablespoon of vinegar and let it rest for about 10 minutes before cooking.
Step 3: Stir-Fry the Kimchi
Pour 3 tablespoons of cooking oil over the kimchi.
Turn the heat to low-medium or medium heat.
Stir-fry the kimchi until it softens slightly and turns a brighter orange-red color.
This step helps deepen the flavor of the stew.
Step 4: Add the Tuna
Add 1 can of tuna to the pot.
Add the tuna oil as well.
Stir-fry the kimchi and tuna together briefly.
Be gentle when stirring so the tuna does not break apart too much.
Step 5: Add Water
Pour in 400ml of water.
Bring the stew to a boil.
Step 6: Add Kimchi Juice
Add 3 tablespoons of kimchi juice.
Boil the stew well so the kimchi, tuna, and broth flavors blend together.
Step 7: Add Green Onion and Optional Garlic
Add the sliced green onion.
If you like garlic flavor, add 1 teaspoon of minced garlic.
Boil briefly.
Step 8: Add Gochugaru
Add 1 tablespoon of gochugaru.
Stir gently and continue boiling until the broth becomes spicy, red, and flavorful.
Step 9: Serve
Turn off the heat.
Serve hot with steamed white rice.
This stew is also delicious with ramen noodles added to the broth.
Pro Tips
Use Sour Kimchi
The better the kimchi, the better the stew.
Sour kimchi gives the broth deep, fermented flavor.
Do Not Throw Away the Tuna Oil
The oil from canned tuna adds richness to the stew.
It also helps balance the sharp acidity of sour kimchi.
Stir-Fry the Kimchi First
Do not simply boil the kimchi in water.
Stir-frying kimchi in oil first makes the stew taste deeper and richer.
Add Kimchi Juice
Kimchi juice is one of the easiest ways to intensify the flavor.
It adds sourness, saltiness, and fermented depth.
Add Gochugaru Near the End
Adding gochugaru near the end gives the stew a brighter red color and a stronger spicy flavor.
Add Ramen Noodles
If there is enough broth left, add ramen noodles and boil again.
Tuna kimchi jjigae broth works extremely well with ramen noodles.
What to Serve with Tuna Kimchi Jjigae
Tuna Kimchi Jjigae pairs well with:
- Steamed white rice
- Fried egg
- Roasted seaweed
- Gyeran Jjim
- Gamja Jorim
- Dubu Jorim
- Oi Muchim
- Musaengchae
- Korean rolled omelet
- Ramen noodles
This stew is flavorful enough to eat with just rice and a simple side dish.
Storage Tips
Store leftover Tuna Kimchi Jjigae in an airtight container in the refrigerator.
It is best eaten within 2 days.
Reheat it in a small pot over medium heat until fully hot.
If the stew becomes too salty or thick after storage, add a small amount of water while reheating.
Freezing is not recommended because the tuna texture may become dry after thawing.
Frequently Asked Questions
Can I make Tuna Kimchi Jjigae with fresh kimchi?
Yes, but sour kimchi tastes better.
If your kimchi is fresh, add 1 tablespoon of vinegar and let it sit for about 10 minutes before cooking.
Should I drain the canned tuna?
No.
For this recipe, use the tuna oil as well. It adds richness and flavor to the stew.
Can I add tofu?
Yes.
Tofu goes very well with Tuna Kimchi Jjigae.
Add sliced tofu after adding the water and simmer gently.
Can I make it spicier?
Yes.
Add more gochugaru or sliced Cheongyang chili pepper.
Can I add ramen noodles?
Yes.
If there is enough broth, add ramen noodles and boil until the noodles are cooked.
This is a popular and satisfying way to enjoy the leftover broth.
Why does my kimchi jjigae taste bland?
The kimchi may not be sour enough, or the stew may need more kimchi juice.
Use well-fermented kimchi, add kimchi juice, and stir-fry the kimchi before adding water.
Can I use tuna in water instead of tuna in oil?
Yes, but the stew will taste lighter.
If using tuna in water, you may want to add a little more cooking oil when stir-frying the kimchi.
Final Thoughts
Tuna Kimchi Jjigae is one of the fastest and easiest Korean stews you can make at home.
With sour kimchi, canned tuna, kimchi juice, gochugaru, green onion, and water, you can make a spicy and comforting Korean stew in about 10 to 15 minutes.
The key is simple: use sour kimchi, stir-fry it first, add the tuna oil, and finish with kimchi juice and gochugaru.
If you want a quick Korean comfort food that tastes rich, spicy, and perfect with rice, this Tuna Kimchi Jjigae recipe is a perfect choice.
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