Super Easy Tuna Kimchi Jjigae: A Quick and Delicious Korean Dish
Updated: May 29
Kimchi Jjigae is a popular dish among kimchi lovers and it is actually quite easy to make!
There are many different ways to make it, but of course, I am going to give you the easiest recipe, because that is how I make it too!
Before we start, let me explain Kimchi a little first.
What is Kimchi?
Kimchi is a traditional fermented Korean dish made from vegetables, such as cabbage, radishes, and cucumbers, and a spicy seasoning mixture that typically includes chili peppers, garlic, ginger, and fish sauce or shrimp paste. It is a staple in Korean cuisine and is often served as a side dish or used as an ingredient in other dishes.
The fermentation process gives kimchi its distinct sour and spicy flavor, as well as its many health benefits, such as providing probiotics, vitamins, and minerals.
Whether you make or buy Kimchi, after a while, it becomes really sour as the fermentation keeps happening. When it becomes really sour, that's when it's ready for Kimchi Jjigae!
Today I am going show you how to make Tuna Kimchi Jjigae using canned Tunas.
Sour Kimchi 2 cups
Canned tuna 1 or 2
Water 2 cups
Chopped spring onions
How to make Tuna Kimchi Jjigae
First, chop the kimchi into smaller pieces.
I like to chop it small because it is easier to eat.
Then put the kimchi together with juice in a pot.
Add the water and bring it to a boil.
When it's boiling, add the canned tuna. (1 or 2 depending on how you want it)
Keep boiling with medium heat until the kimchi is cooked.
Add chopped spring onions and bring it to a boil once again.
Now it should be ready!
If you like, before you have it, you can add a couple of sesame oil drops into the bowl. Then, enjoy Kimchi Jjigae with rice!
Rice with a fried egg and a bowl of Kimchi Jjigae, I would be a happy girl!