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.
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.
Slice the onion into strips. Cut zucchini into flat, bite-sized pieces. Slice the scallion and cut the tofu into flat squares.
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.
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.
In the last 5 minutes of simmering, add the onion and zucchini. Let them soften gently in the bubbling stew.
Lay the tofu slices on top and let them warm through. Garnish with sliced scallion just before serving.