Kimchi Jjigae Tuna Ver. (참치 김치찌개)
Kimchi Jjigae (Korean Kimchi Stew) was probably one of the most highly requested recipe on my channel so I made it for y’all!! (well made it like 3 times now but first time posting it on this blog). Again like every other korean food, there are many ways to make a kimchi jjigae, and traditionally you’d use pork belly to enrichen the flavors, but my mom taught me that I can just use a can of tuna instead, and of course my lazy ass took that idea real quick. So here’s the ingredient list for a super simple (tuna) kimchi jjigae.
Please follow along the video for the process! The ingredients are listed below.
Ingredients
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Kimchi (1.5 Cup)
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1 Tofu (Firm)
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Tuna (1 Can)
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Onion (3/4)
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Green Onion (1 Stem)
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Water (2 Cups?)
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Garlic (6 Cloves)
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Ginger (1/4)
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Red Pepper Powder (1 Tbsp)
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Hondashi (1 Tsp)
Watch Me Make It
Korey's Note
kimchi : Make sure they’re SUPER FERMENTED. Like too sour to eat level. I like to use this specific brand (linked) when I’m making kimchi jjigae cause they’re usually consistently way too sour lol.
tofu: I think you can use extra firm too, but don’t get medium or soft because it’ll break too easily
tuna: I love using Korean tuna because there is no American brand that taste like it and it’s so good omg. You have to try it. Otherwise, i usually get the ones in oil instead of water
onion: If the onion is large, id use maybe 1/2? but if it’s small use the whole thing
water: up to the ingredients are submerged. if it boils out too much, add more later
garlic: Depends on the size, but about 6 medium sized cloves
ginger: I used ginger powder because I didn’t have any haha. So maybe like 1 tsp?