Tuna Kimchi Stew (Chamchi Kimchi-jjigae)
A Baek Jong-won golden recipe for tuna kimchi stew that's far deeper in flavor than kimchi alone! The kimchi is first stir-fried in sesame oil and sugar to build umami, then simmered with canned tuna and tofu for a hearty, spicy pot.
Ingredients
Main
- Kimchi3 paper cups
- Canned tuna (small)1 can
- Tofu1/2 block
- Cheongyang chili1
- Onion1/2
- Green onion1/2 stalk
- Water1000 ml
Seasoning
- Minced garlic1/2 tbsp
- Sesame oil1 tbsp
- Sugar1/2 tbsp
- Red pepper flakes (gochugaru)1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
Directions
- 1
Julienne the onion, and cut the green onion and cheongyang chili on the diagonal. (Don't add too much onion or it turns sweet.)
- 2
Prepare 3 paper cups' worth of well-fermented kimchi. (Ripe kimchi is best for kimchi stew.)
- 3
Heat 1 tbsp sesame oil in a pan, stir-fry the kimchi, then add 1/2 tbsp sugar for umami and keep frying.
- 4
Add the sliced onion and stir-fry. (Too much onion makes the broth sweet, so use a moderate amount.)
- 5
Once the onion turns translucent, pour in enough water to cover the ingredients, season with 1 tbsp red pepper flakes and 1 tbsp soup soy sauce, and simmer well.
- 6
When the ingredients are cooked and the broth tastes pleasantly savory-salty, add the tuna.
- 7
For a spicy kick, add 1 cheongyang chili and 1/2 tbsp minced garlic. (It's best to add the garlic near the end.)
- 8
Add the sliced tofu and green onion, boil over high heat for 5 minutes until the tofu is heated through, then turn off the heat.
Tips
Use well-fermented kimchi, and stir-frying it first in sesame oil with sugar brings out the umami. Don't add too much onion or the broth turns sweet, and add the minced garlic at the end so its aroma stays fresh.