Tuna kimchi stew (Chamchi kimchi jjigae)
Sauté well-fermented napa cabbage kimchi first, then simmer it with canned tuna and tofu.
- Cuisine
- Korean
- Prep
- 10 min
- Cook
- 23 min
Scale the recipe
Ingredients
- Well-fermented napa cabbage kimchi Kimchi weighed after setting aside its brine
- 300 g
- Canned tuna in oil Contents weighed just after opening, including the oil for the stew
- 150 g
- Firm tofu Packing liquid drained
- 150 g
- Onion
- 60 g
- Large green onion
- 20 g
- Water
- 2 C + 3/4 C
Seasonings
- Cooking oil
- 2/3 T
- Napa cabbage kimchi brine
- 3 T
- Korean red pepper flakes (gochugaru)
- 2/3 T
- Minced garlic
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Separate the kimchi and brine
Measure the ripe kimchi 300 g and kimchi brine 3 T separately. Cut the kimchi into bite-size lengths.
-
Slice the onion and green onion
Thinly slice the onion 60 g and cut the green onion 20 g on a diagonal. Set the green onion aside for the end.
-
Prepare the tofu and tuna
Cut the tofu 150 g into bite-size pieces about 1.5 cm thick. Discard any swollen or leaking can. Remove the tuna in oil 150 g from its can, keeping the fish in large pieces.
-
Sauté the kimchi
Heat a pot over medium heat, add the cooking oil 2/3 T and sauté the kimchi for about 3 minutes. Move on when the seasonings have spread in the oil and the kimchi stems have become slightly translucent.
-
Add garlic and red pepper flakes
Add the minced garlic 1/3 T and red pepper flakes 2/3 T. Stir along the bottom of the pot for about 30 seconds, then continue before the flakes burn.
-
Pour in the broth and bring to a boil
Add the water 2 C + 3/4 C and reserved brine. Gently scrape the bottom of the pot to loosen the cooked seasonings. Add the onion and raise the heat to high until the broth comes to a boil throughout.
-
Simmer with the tuna
Add the tuna and its oil. Reduce the heat to medium and stir once without breaking up the tuna. Simmer for 10 minutes.
-
Finish with tofu and green onion
Add the tofu and simmer for 5 more minutes, adding the green onion in the final minute. Serve with rice. Divide leftover stew among shallow airtight containers and refrigerate.
