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Posted by on Apr 11, 2011 in Korean Food, Recipes | 7 comments

Tuna Kimchi Jjigae (참치김치찌개)

Tuna Kimchi Jjigae (참치김치찌개)

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This has been my go-to kimchi jjigage recipe for more than 10 years. (Tammy Quackenbush photo)

Northern Californian winters are all about cold dampness — rain, lots of rain. For me, the only purpose for winter is to get the full benefit of a hot bowl of 김치찌개 kimchi jjigae, or kimchi stew. That’s a dish Koreans commonly make to finish off a jar of kimchi that has become too sour and mostly “juice,” the tangy, spicy, flavorful remnant of pickling.

Kimchi jjigae with 돼지고기 dwaegi gogi (pork), Spam processed ham or 두부 dubu (tofu), are common variations of the dish. Avoiding pork for religious reasons, I was pleased to find 참치김치찌개 chamchi kimchi jjigae, or kimchi stew with tuna, on the menu of a restaurant near Kangwon National University in Chuncheon, a lakeside city in the mountains northeast of Seoul. I first tasted that version in the mid-’90s and have been making it ever since.

Korean grocery stores sell canned tuna specially made for kimchi jjigae, marinated in 고추장 gochujang (Korean red pepper paste). Because tuna is usually chunk light tuna, which has a smell and flavor, albacore canned tuna is my tuna of choice. (But I may have to reconsider after reading this Epicurious article about mercury in albacore.)

Since most canned tuna isn’t packed in gochujang, I add gochujang or 고추가루gochugaru (Korean red pepper flakes or powder) to the stew. Gochujang will make the stew thicker; gochugaru, thinner.

Tuna Kimchi Jjigae

makes 1-2 servings

1 teaspoon grapeseed or other oil with a high-temperature smoke point
1 cup chopped kimchi

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1 can white albacore tuna, packed in water
2 garlic cloves, minced
2 cups kimchi “juice” (top off with fish or chicken broth)
1 teaspoon Japanese dashi
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powder
1-2 teaspoons Korean gochujang or gochugaru (to your taste)
1 teaspoon sesame seed oil

1. Heat the pan, and add the oil. Saute the chopped kimchi and garlic until the kimchi barely becomes soft.

2. Add the water, dashi and gochujang/gochugaru and allow the mixture to boil for 10 to 15 minutes.

3. Add the tuna — it’s already fully cooked — and continue to boil for about five more minutes.

4. Add the sesame oil immediately before serving so the flavor comes through.

5. Serve it with a grilled cheese sandwich — try my version with kimchi — for a Koreafornian spin on the classic tomato soup combo.

Tuna
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Kimchi Jigae 김치 찌개
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7 Comments

  1. i used to make kimchi jigae with tuna way back in college (my poor suite mates). who knew that it's a real dish!

  2. Tammy – I feel the same way about the purpose of winter. We can have kimchi jjigae any time of the year, but it's the best when you have it in winter. Your kimchi jjigae looks great! My mouth is watering.

  3. @ Amy, yep it&#39;s for real but not nearly as common as the version with pork and tofu. <br /><br />@ Hyosun Ro. Kahsamnida! *bow*

  4. This is actually my favorite form of kimchi jiggae! Because it&#39;s the way my mom makes it. :-)<br /><br />I&#39;m thinking of trying sardines next time in my jiggae.

  5. @ Sophia. Mom&#39;s recipes are usually the best. Sardines? That will certainly increase the typical USRDA of calcium in the soup. 🙂

  6. How much water do you use? I used to fill it the rest of the way to the top of the kimchi. is that too much?

    • I use 2 cups kimchi &quot;juice&quot; and when I say &quot;top off with fish or chicken broth&quot; that would be to the top of the saucepan or bowl you are cooking the jjigae in. It depends on how thick or thin you want the final product.

Trackbacks/Pingbacks

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