Tuna Kimchi Jjigae

This is one of my favorite comforting, high-protein dishes! Packed with protein from tuna and tofu, it is simmered in a savory, slightly spicy broth that is full of flavor. The best part? It is cooked in just one pot and ready in under 20 minutes. If you are craving something soothing but still want to hit your protein goals, this tuna kimchi jjigae is a must-try!

Tuna Kimchi Jjigae Origin

Tuna Kimchi Jjigae is a modern twist on the traditional Korean dish, kimchi jjigae. Typically, kimchi jjigae is made with pork or pork bones simmered with kimchi. The tuna version is a quick and convenient alternative, as canned tuna is easy to use and widely available, making it perfect for a fast, flavorful meal.

Why You Will Love This?

High in protein: Packed with tuna and tofu. This will help you hit your protein goals.

Comfort in a bowl: The savory, slightly spicy broth warms you from the inside out. This is perfect for chilly days or when you need something soothing.

Quick and easy: Made in one pot and ready in under 20 minutes. Great for busy weeknights.

Flavor-packed: Tangy kimchi, umami-rich anchovy, and fragrant garlic and sesame oil create a broth that’ is bursting with classic Korean flavors.

Customizable: Adjust the spice level, add extra kimchi, or swap in your favorite protein for a personalized twist.

Ingredients

• Sesame oil
  • Adds nuttiness
• 1 can Korean tuna (plain is ideal, but red pepper tuna works too)
  • Extra protein
• 1 green onion (white part for cooking, green part for garnish)
• 1 anchovy tablet or a splash of fish sauce
  • Adds umami and a rich, savory base
• ½ tbsp soy sauce
  • Flavor enhancer for broth
• ½ tbsp fish sauce
  • Adds more umami
• ¼ cup chopped kimchi
  • Adds the familiar Korean flavors
• ⅓ block tofu, cubed
  • Exra portein boost
• 2 cloves garlic, minced
  • Adds more aromatics
• 1 egg
  • More protein boost

Click on the images for the direct link to the ingredients/tools I used:

Tuna Kimchi Jjigae Instructions

Drizzle sesame oil into a stone pot or small pot. Add the white part of the green onion and cook until fragrant.

Stir in the minced garlic and a pinch of gochugaru (Korean chili flakes). Stir quickly to prevent burning.

Add the chopped kimchi and fill the pot halfway with water. Add an anchovy tablet, or anchovy sauce/broth for depth of flavor.

Stir in soy sauce and fish sauce to taste.

Gently add tofu and vegetables. Crack the egg on top, cover, and let it cook until the egg is set to your liking.

Garnish with the green part of the green onion and enjoy your warm, comforting bowl of Kimchi Tuna Jjigae!

Storage Tips

You can store leftovers in an airtight container in the fridge for up to 3 days.

To reheat, cook gently on the stovetop or microwave until heated through.

Tuna Kimchi Jjigae Tips

• The more fermented the kimchi, the tangier the stew will be.
• Add aromatics first to enhance the overall flavor.
• Crack the egg toward the end and cook until it reaches your desired doneness.

Ingredient Substitutions

Canned tuna –> canned salmon

Gochugaru –> Red pepper flakes + paprika

Sesame oil –> Canola oil, vegetable oil

If you enjoy this tuna kimchi jjigae recipe, you might also like my Korean army stew recipe.

Korean Army Stew (Buldae Jjigae)

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