Ingredients
Main Ingredients
- 1 tbsp sesame oil
- 1/2 yellow onion, sliced
- 2 cloves garlic, minced
- 1 cup aged kimchi, cut into bite-sized pieces
- 1 tsp sugar
- 2 1/2 cups water, anchovy stock, dashi, low-sodium chicken stock, or rice water
- 1/4 cup kimchi juice (from the kimchi)
- 1-2 tbsp Gochugaru (Korean red chili flakes), to taste
- 1 tbsp Doenjang (Korean soybean paste) or soy sauce
- 1 can tuna, drained (optional, can be substituted with pork or spam)
- 1/2 container soft or medium tofu, cut into small cubes
- 1 tsp Dashida (Korean soup stock), optional
- 1 green onion, chopped (optional, for garnish)
- 1 chili pepper (optional, for garnish)
Instructions
- Prepare and sauté aromatics: Heat 1 tablespoon of sesame oil in a pot over medium heat. Add the sliced yellow onion, minced garlic, bite-sized pieces of aged kimchi, and 1 teaspoon sugar. Stir frequently and cook for 3 to 4 minutes until the ingredients soften and release their aroma.
- Add stock and bring to boil: Pour in 2 1/2 cups of your choice of water, anchovy stock, dashi, low-sodium chicken stock, or rice water. Increase the heat and bring the stew to a rolling boil.
- Season the stew: Once boiling, add 1/4 cup kimchi juice, 1 to 2 tablespoons Gochugaru (depending on your preferred spice level), and 1 tablespoon Doenjang or soy sauce. Stir well and let it cook for about 8 minutes until the flavors meld and the stew reaches your desired consistency.
- Add protein and tofu: Gently add the drained canned tuna and the cubed soft or medium tofu into the pot. Simmer for an additional 2 minutes to heat the tuna through and allow the tofu to absorb the flavors.
- Final seasoning and garnish: Taste the stew and adjust salt if needed. Optionally, add 1 teaspoon Dashida to enhance the umami flavor. Garnish with chopped green onion and sliced chili pepper according to your preference. Serve hot and enjoy your comforting Kimchi Jjigae.
Notes
- Use aged kimchi for deeper fermented flavor which is key to authentic Kimchi Jjigae.
- The stock can be substituted with anchovy broth, dashi, low-sodium chicken broth, or even rice water for varying flavor depth.
- Tuna can be skipped or replaced with pork belly, spam, or other proteins depending on preference.
- Gochugaru amount can be adjusted to control the stew’s spiciness level.
- Dashida is optional but helps to boost savory umami taste if you want a richer flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: Korean
