Tuna Kimchi Jjigae

A bold, spicy Korean stew made with kimchi, tuna, and comforting heat.
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Recipe for Tuna Kimchi Jjigae

Tuna Kimchi Jjigae is a deeply flavorful Korean stew that combines the bold tang of aged kimchi with the richness of canned tuna. Simmered with aromatics and tofu in a spicy, savory broth, it’s the ultimate comfort food — fast, filling, and full of character. Perfect for chilly nights or whenever you're craving something with a kick.

Korean

Main

Seafood

schedule

Cook Time
20min

group

Servings
4

readiness_score

Difficulty
Easy

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Ingredients

  • 4 Cups water
  • 1 Koren seafood soup stock sachet
  • 2 Tbsp gochugaru (red pepper flakes)
  • 1-2 Tbsp gochujang (red pepper paste)
  • 1 tsp fish sauce
  • 2 tsp sugar or sweetener
  • 1 package silken tofu
  • 3/4 cup kimchi
  • 1-2 sheets fish cake
  • 1 can tuna
  • Handful of shrimp
  • 1/2 Cup onion
  • 1 Tbsp corn starch
  • 1/4 Cup cool water
  • Green onions

Instructions

  1. Bring water to boil and add in the soup stock sachet. Turn down heat and simmer for 2-3 minutes and discard sachet.
  2. Add in gochugaru, gochujang, sugar, fish sauce, sugar or sweetener. Stir to combine.
  3. To your broth add in onions, tofu, kimchi, fish cake, a little bit of green onions and tuna. Let cook for about 5 minutes.
  4. Add in shrimp and cook until shrimp have cooked through.
  5. Combine corn starch and water to make a slurry, while slowly stirring the stew add the slurry and cook until slightly thickened.
  6. Garnish with green onions.

Cooking Tips

This is best served with rice, and even better with pickled radish on the side.