Spicy Tuna Stew (Chamchi Jjigae)
A bubbling Korean tuna stew loaded with tofu and kimchi, simmered in a fiery gochugaru broth. Ready in 20 minutes — pure comfort in a bowl.
- Total time
- 20 min
- Servings
- 2
- Calories
- 142
- Protein
- 18g
Ingredients
- 1 can (5 oz) canned tuna in oil
- 7 oz firm tofu
- ¾ cup kimchi, roughly chopped
- 1.5 tbsp gochugaru (Korean red chili flakes)
- 2 cups dashi or anchovy stock
- 2 stalks green onions, cut into 1-inch pieces
- ½ tbsp gochujang (Korean red chili paste)
Instructions
- 1
Cut tofu into 0.5-inch cubes. Pour dashi into a medium pot and bring to a boil over medium-high heat.
- 2
Add gochugaru and gochujang to the boiling broth, stirring until dissolved, about 30 seconds.
- 3
Add tofu cubes and kimchi. Drain the tuna and break it into bite-sized chunks, then add to the pot.
- 4
Simmer for 5 minutes. The broth should bubble gently and smell deeply savory and spicy.
- 5
Stir in green onions and cook 1 minute more until bright green and fragrant.
- 6
Taste and adjust salt or heat as needed. Ladle into bowls and serve immediately.
Tools you’ll need
- medium pot (3–4 qt)
- wooden spoon
- ladle
- cutting board and knife
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