Quick & Easy Tuna Kimchi Jjigae Recipe

If you are craving something that bursts with bold, spicy, and savory flavors but doesn’t require hours in the kitchen, you will absolutely love this Quick & Easy Tuna Kimchi Jjigae. This Korean stew brings together tender tuna, perfectly fermented kimchi, and silky tofu in a bubbling pot of comforting broth that feels like a warm hug on a chilly day. Not only is it incredibly flavorful, but it’s also budget friendly and comes together faster than takeout, making it a go-to meal whenever you want something hearty with minimal fuss.

Ingredients You’ll Need

This Quick & Easy Tuna Kimchi Jjigae is all about simple yet essential ingredients that build layers of taste and texture. Each item plays a special role—from the zingy kimchi for acidity and spice, to the smooth tofu for creaminess, and the anchovy stock that deepens the umami. Gathering these ingredients will set you up for a stew that’s vibrant both in flavor and appearance.

• Kimchi (1 cup, well fermented and roughly chopped): Provides that tangy, spicy punch and beautiful color to the stew.
• Canned tuna (5.29 oz, in oil or water, strained): Adds a tender protein with a subtle ocean flavor that absorbs the broth perfectly.
• Soft tofu (5.29 oz, sliced into ½” pieces): Offers a silky texture that balances the spice and enriches the stew.
• Anchovy stock (1 ½ cups or 1 tablet dissolved in boiling water): Gives a savory, umami-packed base that brings all ingredients to life.
• Onion (⅓ cup, sliced): Adds sweetness and depth once sautéed.
• Green onion (1, cut into 1-inch pieces): Brings freshness and a mild onion aroma.
• Garlic (1 clove, minced): Infuses the stew with warm pungency.
• Kimchi brine (¼ cup): Boosts the stew’s tangy flavor with fermented goodness.
• Vegetable oil (2 teaspoons): Used for sautéing and creating a flavorful base.
• Sesame oil (1 teaspoon): Adds a fragrant, nutty finish to the stew.
• Fish sauce (½ teaspoon): Enhances depth and umami; can substitute with oyster sauce or soy sauce.
• Gochugaru (½ teaspoon, optional): Korean red chili flakes for a little extra heat and color.
• Korean red or green chili pepper (optional garnish): For a fresh spicy kick and pretty presentation.

How to Make Quick & Easy Tuna Kimchi Jjigae

Step 1: Preparing the Tuna and Aromatics

Start by draining your canned tuna carefully with a fine sieve or strainer to remove excess liquid; this keeps the stew from becoming watery and ensures the tuna’s rich flavor shines. Then, heat your vegetable oil in a small pot over medium heat. Toss in the sliced onions and minced garlic, sautéing until they soften and become fragrant—this step builds a flavorful foundation for the stew.

Step 2: Sauté the Kimchi

Next, add the roughly chopped kimchi right into the pot and keep sautéing for about two minutes. This step helps release the kimchi’s tangy aroma and deepens its flavors, making the stew vibrant and packed with character. Don’t rush this part—allow the kimchi to mingle with the onions and garlic and become slightly softened.

Step 3: Adding Broth and Seasonings

Pour in the anchovy stock along with the kimchi brine, fish sauce, and optional gochugaru chili flakes. Bring the mixture to a gentle simmer uncovered and let it bubble away for about 15 minutes. This simmering time lets the flavors meld beautifully and gives the broth a complex, savory depth.

Step 4: Adjusting Flavor and Adding Tuna

After simmering, give the broth a taste. If you feel it needs a stronger umami boost, carefully add another half teaspoon of fish sauce or any other preferred seasoning. Then stir in the green onions and the strained tuna, letting them warm through without overcooking, so the tuna stays tender and the onions remain bright and fresh.

Step 5: Final Touches with Tofu and Sesame Oil

Gently place the sliced tofu on top of the simmering stew. The tofu will soak up all the delicious broth while maintaining its soft, delicate texture. Drizzle with sesame oil right before serving to infuse the dish with its signature nutty aroma. If you want extra color and spice, sprinkle with chopped Korean chili peppers.

How to Serve Quick & Easy Tuna Kimchi Jjigae

Garnishes

Garnishing your tuna kimchi jjigae adds the perfect finishing touches that make the dish look as amazing as it tastes. Freshly sliced green onions or scallions sprinkled right before serving bring a burst of color and fresh flavor. Chopped Korean chili peppers or a pinch of extra gochugaru add vibrant red hues and an enticing heat that spark excitement in every bite.

Side Dishes

Traditionally, Korean stews like this one are served with steaming bowls of white rice which soak up the savory broth beautifully. For a complete Korean feast vibe, try pairing it with simple side dishes like steamed spinach seasoned with sesame oil and garlic, or crunchy pickled radish slices for that satisfying crisp contrast to the soft tofu and tuna.

Creative Ways to Present

If you want to impress your friends or family, serve the jjigae in a traditional Korean earthenware pot called a ttukbaegi. It keeps the stew piping hot at the table and elevates the dining experience. You could also offer individual servings with a small bowl of rice and a few colorful banchan (side dishes) arranged around it for a truly authentic and beautiful Korean meal setup.

Make Ahead and Storage

Storing Leftovers

This Quick & Easy Tuna Kimchi Jjigae keeps well in an airtight container in the refrigerator for up to 3 days. Because the flavors continue to develop, leftovers might taste even better the next day—just give it a good stir before reheating to redistribute the ingredients evenly.

Freezing

You can freeze the stew for up to one month. Use a freezer-safe container and be sure to leave some space at the top for expansion. When freezing, keep in mind that tofu will slightly change texture but will still be delicious upon reheating.

Reheating

Reheat on the stovetop over low to medium heat until warmed through, stirring occasionally. Adding a splash of water or additional broth can help loosen up the stew if it has thickened in the fridge. Avoid microwaving if you can, as gentle reheating preserves the textures better.

FAQs

Can I use fresh tuna instead of canned tuna?

Absolutely! Fresh tuna can be added, but you’ll want to simmer it gently and not overcook. Since canned tuna is already cooked, it’s more convenient and works wonderfully for this stew, especially when pressed for time.

Is it necessary to use anchovy stock?

Anchovy stock gives the stew a rich umami flavor that’s characteristic of many Korean soups, but if it’s hard to find, you can substitute with vegetable stock. Just know the flavor will be milder without it.

What if I don’t have kimchi brine?

If you don’t have kimchi brine handy, you can use a little vinegar mixed with a pinch of sugar to replicate the tanginess. Adding a small splash of soy sauce can also deepen the flavor.

Can I make this dish vegan?

Yes! Skip the tuna and fish sauce, and replace them with mushrooms or fermented soy products, and use soy sauce or vegan seasoning. Also, use vegetable broth instead of anchovy stock for a delicious vegan version.

How spicy is this tuna kimchi jjigae?

The heat level can be adjusted easily by controlling the amount of gochugaru and chili peppers. The base recipe has a moderate spice that can be turned up or down to suit your taste buds.

Final Thoughts

If you’re searching for a dish that’s quick to make, deeply satisfying, and packed with bold Korean flavors, you can’t go wrong with this Quick & Easy Tuna Kimchi Jjigae. It’s a true kitchen hero that comforts the soul with every spoonful. Give it a try and soon you’ll find it hard to order takeout when this homemade favorite is so simple and delicious!