Kimchi Jjigae with Tuna (Chamchi Kimchi Jjigae) – 25-Minute Recipe

Bubbling, spicy, and deeply comforting, kimchi jjigae is the Korean stew I make when dinner needs to be fast but still feel like a hug. This version uses canned tuna (chamchi), so there’s no pork to prep and no stock to fuss over—just a clean, bold broth powered by well-fermented kimchi, a spoon of gochugaru, and tofu that soaks up all the flavor. If you’ve got a can of tuna and a jar of kimchi, you’re basically there. Toss everything in one pot, let it come to a lively simmer, and by the time the rice cooker beeps you’ll have a pot of kimchi jjigae that tastes like it simmered all afternoon.

Why this works: the kimchi brings tang and depth, the tuna melts into the broth for savory strength, and skipping the stir-fry step keeps the flavor clean, bright, and weeknight-easy. Customize the heat with a fresh chili, add more kimchi brine for oomph, and serve it with a mound of hot rice. Simple, cozy, and ridiculously satisfying.

TL;DR:

Make 25 minute tuna kimchi jjigae with canned tuna and ripe kimchi for a cozy, spicy Korean stew at home

At a glance

• Serves: 2–3

• Time: 25 minutes (10 min prep, 15 min simmer)

• Difficulty: Easy

• Best for: Weeknights, pantry dinners, cozy weather

Ingredients for Kimchi Jjigae (Tuna Version)

Main

• Well-fermented napa kimchi — 2 cups (about 310 g), cut bite-size

• Canned tuna (in oil or water) — 1 can (185 g), drained (keep 1 Tbsp oil for richer broth if you like)

• Firm tofu — 1/2 block, cubed

• Green onion (scallion) — 1/2 stalk, sliced

• Korean green chili (Cheongyang) — 1, sliced (optional but delicious)

Dongwon Light Standard Tuna 5.29oz (150g) × 4 Cans

Buy Now

Affiliate link: Packed with Purpose

Broth & seasoning

• Water — 3 cups (about 540 ml)

• Korean chili flakes (gochugaru) — 1 Tbsp

• Kimchi brine/juice — ~6 Tbsp, to taste

• Tuna extract (liquid tuna seasoning, chamchi-aek) — 1 Tbsp

• Salt — 3/4 tsp (adjust to taste)

  
  

Optional

• Sugar — 1/2 Tbsp (helps round out very sour kimchi)

Dongwon Canned Cabbage Kimchi 5.6 oz (160g)

Buy Now

No tuna extract? Use 1 tsp fish sauce or 1 tsp soy sauce + a pinch of sugar.

How to Make Kimchi Jjigae with Canned Tuna (Step-by-Step)

1. Prep the tuna

   Drain well. If the canned aroma is strong, leave it open a few minutes before using. For a fuller mouthfeel, keep 1 Tbsp of the tuna oil.

   
   

   

   
   
   
   
   
   

2. Load the pot

   In a medium pot, add kimchi, tuna, and tofu.

   
   

   

   
   
   
   
   
   

3. Season & add water

   Sprinkle in gochugaru, salt, and tuna extract. Pour in 3 cups water and stir.

   
   

   

   
   
   
   

4. Simmer

   Cover and bring to a boil over high heat. Reduce to medium and simmer 15 minutes.

   
   

   

   
   
   
   
   
   

5. Final taste

   Stir in kimchi brine little by little (start around 6 Tbsp) until the broth is punchy and balanced. If your kimchi is very sour, add 1/2 Tbsp sugar.

   
   

   

   
   
   
   
   
   

6. Finish & serve

   Add green chili and scallion; simmer 1–2 minutes. Ladle over hot rice and eat immediately.

   
   

   

   
   
   
   
   
   
   
   

Pro Tips for Better Kimchi Jjigae

• Use aged kimchi. The stew’s depth comes from well-fermented kimchi; fresh kimchi tastes flatter.

• Season at the end. Saltiness varies by kimchi—let the brine do the heavy lifting.

• Choose your tofu. Firm or extra-firm holds shape; soft tofu gives a creamier broth.

• Clean vs. rich. Drain tuna for a light, clean flavor; keep a bit of tuna oil for more body.

Variations

• Mushroom boost: Add a handful of enoki or sliced shiitake.

• Extra protein: Toss in fish cake slices or a few spam cubes (classic).

• Milder heat: Skip the green chili and reduce gochugaru to 2 tsp.

• Broth upgrade: Swap 1 cup water for anchovy-kelp stock if you have it.

What to Serve with Kimchi Jjigae

Steamed short-grain rice, roasted seaweed, a fried egg, and a quick cucumber salad—simple, homestyle, perfect.

Storage & Reheating

• Fridge: 3–4 days in an airtight container.

• Reheat: Simmer gently; add a splash of water if it concentrated in the fridge.

• Freezer: Up to 2 months. (If you’re picky about tofu texture, add fresh tofu when reheating.)

Kimchi Jjigae FAQ

Can I use water-packed tuna?

Yes. The stew will be a touch lighter; consider keeping 1 Tbsp of the liquid or adding 1 tsp neutral oil.

My kimchi isn’t sour yet—what now?

Add 1–2 tsp rice vinegar and a pinch more gochugaru to mimic aged kimchi’s tang and color.

No tuna extract—will it still taste good?

Absolutely. Start with 1 tsp fish sauce or 1 tsp soy sauce + a pinch of sugar, then adjust with kimchi brine.

Recommended from MyFreshDash

• Kimchi Budae Jjigae — hearty, spicy stew with pantry proteins.

• Seaweed Soup (Miyeokguk) — light, mineral-rich soup to pair with rice.

• Simple Tuna Rice Porridge — gentle, cozy bowl with pantry tuna.

Printable Recipe Card

Affiliate link: United Airlines