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!
Prep time: 30 minutes
Active prep time: 10 minutes
- 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)
- Sautee kimchi in large saucepan on medium heat for 2-3 minutes, stirring evenly.
- Add brine, broth, tuna, rice cakes, soy sauce, and sesame oil. Cover and bring to a boil. Cook for about 15 minutes, stirring occasionally.
- Top with vegetables and simmer for an additional 5 minutes before serving.