Tuna Kimchi Jjigae (Kimchi Stew)

When the craving for a comforting Korean stew hits, nothing satisfies quite like kimchi jjigae. And when you’re short on time or fresh meat, canned tuna is the perfect shortcut. The tuna gives the broth a rich depth and savory kick, making this version both hearty and fuss-free. It’s a dish that feels homely yet bold, and pairs perfectly with a bowl of steaming white rice.

What I love about tuna kimchi jjigae is how quickly it comes together with just a handful of pantry staples. If you’ve got well-fermented kimchi, a can of tuna, and some tofu, you’re already most of the way there. Optional veggies like onion and zucchini make it more substantial, but the star is really that punchy, tangy kimchi broth.

Want a recipe with meat instead?

The best protein for kimchi jjigae is actually fatty pork, like belly or shoulder. And in fact, as long as you have good meat and kimchi, you don’t need much else, as you can see in my Easy 4-Ingredient Kimchi Jjigae recipe.

Tuna Kimchi Jjigae (Kimchi Stew)

Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Difficulty: Beginner

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Recipe Keys: L Low Effort S Soup

Ingredients

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• 500 g chopped napa cabbage kimchi (sour and well-fermented)
• 1 can tuna
• 1 small onion (optional)
• ¹⁄₃ zucchini (optional)
• 1 block firm tofu
• ¹⁄₂ stalk scallion
• 500 ml water (adjust to taste)

Instructions

1. Prep the vegetables

   Slice the onion into strips. Cut zucchini into flat, bite-sized pieces. Slice the scallion and cut the tofu into flat squares.

1. Stir-fry the tuna and kimchi

   If your tuna is canned in oil, use that oil to stir-fry. Otherwise, add 1 tablespoon of oil to your pot. Stir-fry the tuna briefly, then add the kimchi and cook together for 1–2 minutes until fragrant.

1. Build the broth

   Add about 1 cup of water and bring it to a boil. Let it reduce for around 10 minutes, then add another cup of water. Repeat this process 2–3 times. This layering creates a concentrated, flavorful broth. Adjust the total water based on your taste.

   ✨ Tip: For extra depth, you can add a small spoon of gochugaru (Korean chili flakes) or a splash of kimchi juice when simmering.

1. Add the vegetables

   In the last 5 minutes of simmering, add the onion and zucchini. Let them soften gently in the bubbling stew.

1. Finish with tofu and scallion

   Lay the tofu slices on top and let them warm through. Garnish with sliced scallion just before serving.

Keywords: kimchi

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