Tuna Kimchi Jjigae

Some moons ago, I posted a recipe for my version of Kimchi Jjigae, a delicious, hearty Korean Stew. As I mentioned in that post, it’s one of my go-to meals throughout the colder months. Hot and spicy in general is my go-to.

Almost a year later, I’m back with a new kimchi jjigae recipe, this time packed with tuna instead of tofu. I’ve also added a new key ingredient that brings all the flavours together magically. If you read any of my other recipes, you may have noticed a strong trend for ginger. It’s just the perfect addition to everything, sweet or savoury!

Of course, there’s already ginger in the kimchi. But adding a bit to the broth just works. Like the previous recipe, I want to point out that this is my own version. This by no means passes as traditional Korean kimchi jjigae. It’s simply my own take on the classic!

The Recipe

Prep time: 30 minutes

Active prep time: 10 minutes

Serves: 4


  • 2 cups sour kimchi, chopped
  • 1/4 cup kimchi brine
  • 6 cups broth of choice
  • 1 can tuna
  • 2 cups rice cakes
  • 2-3 Tbsp soy sauce
  • 1-2 Tbsp sesame oil
  • 2 cups vegetables of choice (optional – chopped greens, mushrooms, green onions, etc.)
  • Kimchi mandu for topping (optional)


  1. Sautee kimchi in large saucepan on medium heat for 2-3 minutes, stirring evenly.
  2. Add brine, broth, tuna, rice cakes, soy sauce, and sesame oil. Cover and bring to a boil. Cook for about 15 minutes, stirring occasionally.
  3. Top with vegetables and simmer for an additional 5 minutes before serving.


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