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Kimchi jjigae is also known as Kimchi Stew or Soup. It is one of the most common and popular stews in Korean cuisine. The main ingredient is kimchi, which is a traditional food used for many different dishes. Kimchi Jjigae can have different fillings, this recipe uses Tuna. Kimchi jjigae is often served with rice on the side and it is most impressive when it is served boiling hot and bubbling in a Ddukbaegi.
Prep time : 20 minutes
Cook time : 20 minutes
Ingredient Preparation
Tuna Remove from the can. You can put the tuna oil in the soup so don’t throw it all away. Kimchi If the kimchi is not cut, slice the kimchi into fairly large bite size pieces (about 5 cm in width) Vegetables and Tofu Wash and cut the vegetables and tofu to appropriate sizes (as illustrated)
Cooking Kimchi Jjigae tuna
1. Drizzle one/two tsp of Oil in the Ddukbaegi and heat on medium heat. 2. Put the Spring onion in and cook on medium high heat. 3. Add the Kimchi and Sugar in the pot and cook on medium high heat. Make sure to stir the kimchi so that it does not stick to the bottom. 4. Do this for about 5 minutes, until the kimchi is soft.
5. Add the sliced Onion in the pot. and put in one cup(1p) or two cups(2p) of Water(or Anchovy stock) and leave to boil for about 10mins on medium heat. 6. Then add the Soy sauce and leave to boil more.
7. Put the canned Tuna in the soup and place the sliced Tofu on the surface of the jjigae. Top tip! How old the kimchi you use is will determine the sourness and taste of your jjigae. If you want less sourness put in a little sugar and/or water. If you want more spiciness put in sliced chilli peppers. 8. When you are happy with the taste sprinkle some sliced Spring onions on top 9. Carefully move the Ddukbaegi to the heat resistant trivet while the jjigae is bubbling and boiling. 10.We highly recommend you serve the Kimchi Jjigae with some white rice on the side. The harmonisation of the rice and jjigae is delicious!
Below is a downloadable pdf version of this recipe.
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