There’s nothing quite like a steaming bowl of tuna kimchi jjigae to warm me from the inside out. I love how the rich tuna, tangy kimchi and spicy broth come together to make a satisfying, comforting dish that feels just right on any day. It’s simple, quick and loaded with flavour — exactly the kind of meal I reach for when I want something cozy without much effort.
Why You’ll Love This Recipe
I enjoy this recipe because it delivers bold Korean flavours with very little work. The sourness of well-fermented kimchi blends beautifully with tuna, creating a hearty, robust stew. I appreciate how flexible it is too — I adjust the spice, richness or add-ins based on what I’m craving. It’s also a great make-ahead dish, since the flavours deepen after resting in the fridge.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
½ onion, sliced
2 cloves garlic, minced
2 stalks green onions
1 cup kimchi (ripe kimchi preferred)
½ cup kimchi brine
2 cups chicken broth or water
1 can tuna in water (5 oz)
½ block firm tofu (16 oz), sliced
Seasonings:
2 tsp fish sauce
1.5 tsp sugar
1 tbsp gochujang
Directions
Cut off the roots of the green onions and slice them into thirds. Dice the top green parts for garnish. I like to chop the kimchi smaller so it’s easier to eat.
Heat a bit of oil in a pot over medium heat. Add the sliced onion and sauté until translucent. Add the garlic and cook for another minute.
Add the kimchi and sauté for 3–4 minutes, then add the white parts of the green onions. Pour in the broth or water along with the kimchi brine and stir.
Add the fish sauce, sugar and gochujang. Stir and bring the stew to a boil. Cover, reduce to low heat and cook for 10 minutes.
Drain the tuna and gently place the chunks into the stew without stirring if I want bigger pieces. Add the tofu slices on top, cover and cook for another 10 minutes.
Garnish with chopped green onion tops and sesame seeds. I serve it hot with white rice.
Servings And Timing
Prep Time: about 10 minutes
Cook Time: about 25 minutes
Total Time: about 35 minutes
Servings: about 2–3 servings
Variations
When I want a lighter stew, I use water instead of broth or choose low-sodium tuna.
For a meat-free version, I swap the tuna for mushrooms or extra tofu.
To adjust the spice, I simply change the amount of gochujang or add red pepper flakes for more heat.
If my kimchi isn’t very sour, I add a splash of rice vinegar to brighten the flavour.
I sometimes toss in vegetables like zucchini or spinach toward the end for extra colour and nutrition.
Storage/Reheating
I keep leftovers in an airtight container in the refrigerator for up to 3–4 days. When reheating, I warm it gently on the stove or microwave it with a cover. I often find the flavours deepen after resting, making the stew even better the next day.
FAQs
How do I choose the right kimchi?
I always go for well-fermented kimchi with a sour, tangy aroma and vibrant colour. Ripe kimchi gives the stew its best flavour.
Can I use tuna in oil instead of tuna in water?
Yes, I can use tuna in oil, but I usually drain it well and reduce added oil so the stew doesn’t become overly rich.
What if I don’t have gochujang?
If I’m out of gochujang, I mix red pepper flakes with a bit of miso or tomato paste to mimic its depth, though the flavour won’t be identical.
Can I freeze the stew?
I can freeze it, but tofu can change texture after freezing. I prefer refrigerating it and enjoying it within a few days.
Is this dish spicy?
It has moderate heat from the kimchi and gochujang, but I can easily make it milder by using less gochujang or sweeter by adding a touch more sugar.
Conclusion
This tuna kimchi jjigae is one of my favourite easy comfort meals — rich, spicy, tangy and incredibly satisfying. It takes little time to put together yet tastes like it simmered much longer. Paired with a bowl of hot rice, it always hits the spot, and I find myself returning to it again and again.
A hearty Korean‑style stew featuring tangy kimchi, tuna, tofu and green onions simmered in a spicy, flavour‑packed broth—perfect for a comforting meal in minutes.
Ingredients
½ onion, sliced
2 cloves garlic, minced
2 stalks green onions (white & green parts separated)
1 cup kimchi (ripe/fermented preferred), chopped
½ cup kimchi brine
2 cups chicken broth or water
1 can tuna in water (5 oz), drained
½ block firm tofu (16 oz), sliced
Seasonings:
2 tsp fish sauce
1½ tsp sugar
1 Tbsp gochujang (Korean chili paste)
Instructions
Slice the green onion stalks into thirds; reserve the green tops for garnish.
Heat a bit of oil in a pot over medium heat. Add the sliced onion and cook until translucent (~2‑3 mins). Add garlic and cook ~1 minute until fragrant.
Add the chopped kimchi and sauté for 3‑4 minutes. Add the white parts of the green onion.
Pour in the broth or water and the kimchi brine. Stir in fish sauce, sugar and gochujang. Bring to a boil, then reduce to low heat and simmer for 10 minutes.
Gently add the drained tuna (without stirring if you prefer larger pieces) and layer the tofu slices on top. Cover and continue simmering 10 more minutes.
Finish by garnishing with the green onion tops and sesame seeds if desired. Serve with steamed rice.
Notes
Use well‑fermented kimchi for the best depth of flavour rather than fresh kimchi. :contentReference[oaicite:0]{index=0}
Swap the tuna for mushrooms, extra tofu or another protein for a meat‑free version.
Adjust the spice level by varying how much gochujang or chilli you use.
If your kimchi isn’t very sour, add a splash of rice vinegar or additional kimchi brine to brighten the flavour.
