Tuna Kimchi stew (Cham-chi Kimchi Jjigae)

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Tuna Kimchi stew or Cham-chi Kimchi Jjigae in Korean is one of the most popular versions of plain Kimchi Jjigae. The other popular version is Pork Kimchi Jjigae.

Tuna Kimchi stew is less oily than the pork version so depending on what you feel like you can choose between the tuna or pork Kimchi Jjigae.

But both are really tasty so whichever you choose it'll make you happy :) and I'll definitely share the pork version sooner or later as well.



Ingredients
  • Kimchi - 200g
  • Tofu - 200g
  • Onion - 1/2ea
  • Spring onion - 1/2ea
  • Sugar - 1/2 table spoon
  • Olive oil - 1/2 table spoon

Directions
  1. Stir fry chopped Kimchi for about 5 minutes with some olive oil (any cooking oil is fine) 
  2. Add sliced onion and fry them another 1~2 mins
  3. Add 1/2 tbsp of sugar and stir fry another 1~2 mins
  4. Add about 1 cup of water (so that the fried ingredients just submerge in the water) - add more Kimchi sauce or sale to your taste
  5. Once the water starts to boil, add tuna and tofu
  6. Boil for another 5 minutes before serving

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