There’s nothing quite like a steaming bowl of Tuna Kimchi Jjigae to warm you up from the inside out, especially when it’s loaded with delicious tuna and a spicy, tangy broth. A cozy meal that hits the spot any time.
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**Recipe originally published: October 18, 2024, Post updated: September 8, 2025
Hearty and Flavorful Stew
Whenever the weather starts to turn a bit colder, the soups and stews come out as part of the dinner rotation. And one of the dishes that I could always count on for comfort and warmth during fall and winter seasons is the flavorful Korean kimchi jjigae.
Though honestly, I don’t even wait for the colder months. Because it can be super hot outside and I’ll still make a big batch of this delectable Korean kimchi stew!
And I absolutely love that it’s such an easy recipe to follow. All you need to do is to basically throw all the ingredients into one pot, and voila! A hearty meal whenever you fancy it.
What Is Kimchi Jjigae?
Kimchi jjigae is a Korean stew made with ingredients such as fermented kimchi, onion, garlic, and gochujang. It’s a Korean household staple that’s often cooked with either tuna or other meat choices, such as beef or pork.
Today, I’ll be sharing the simple Korean tuna kimchi stew that’s great for those looking for beginner-friendly recipes! The tangy, spicy punch of well-fermented kimchi pairs beautifully with rich tuna, creating a combination that’s downright satisfying.
However, if you’d like to try a meat-free version of this dish, here’s my recipe for Meat-Free Kimchi Jjigae (Kimchi Stew).
Does Kimchi Stew Taste Better The Next Day?
Yes, kimchi stew often tastes better the next day! As it sits, the flavors continue to deepen and meld together. The fermentation in the kimchi gets a chance to develop further, making the stew richer and more flavorful.
So I would always make more just so that I have enough leftovers to reheat the next day!
What To Eat With Kimchi Jjigae
Kimchi jjigae is great on its own, but here are some sides that pair really well with it:
- White rice: This is the classic pairing, and it hits every single time. The fluffy rice will soak up the flavorful broth and turn it into a more balanced meal.
- Korean banchan: Banchan is a term used for Korean small side dishes that are served along with a main meal in Korean cuisine. Some examples include sigeumchi namul (seasoned spinach), myeolchi bokkeum (stir fried anchovies), and oi kimchi (cucumber kimchi).
- Gim (Roasted Seaweed): For a crunchy, salty bite, add some roasted seaweed to your rice and tuna kimchi jjigae.
Ingredients You’ll Need
(For full ingredient measurements, please proceed to the recipe card below.)
- Onion
- Garlic minced
- Green onions
- Kimchi: Ripe kimchi is preferred
- Kimchi brine
- Chicken broth or water
- Can tuna in water
- Firm tofu
Seasonings
- Fish sauce
- Sugar
- Gochujang
How To Make Easy Korean Tuna Kimchi Jjigae
- Cut off the roots from the green onion. Cut the green onions into thirds. Take one of the top/green part and dice for garnishing. Optional step: Chop kimchi into smaller pieces so it’s easier to eat.
- Pour in a bit of oil in your pot and heat it up over medium heat. Once the oil is hot, add the sliced onions and sauté until translucent. Then add the minced garlic and sauté for another minute.
- Add the kimchi and continue sautéing for 3-4 minutes before adding the white parts of the green onions. Pour in broth/water, the kimchi brine and stir.
- Add the seasonings listed and stir. Bring to a boil and cover with a lid. Turn the heat down to low and let it cook for 10 minutes.
- Remove the lid and add tuna. Gently submerge the tuna in the stew without stirring it (see notes). Add sliced tofu on top and cover with a lid. Let it cook for another 10 minutes.
- Garnish with green onions and sesame seeds. Serve with white rice and enjoy!
Notes For Tuna Kimchi Stew
- Gochujang amount: The amount of gochujang is based on your preference– adjust the other seasonings accordingly.
- Drain the tuna: Make sure to drain the water from the canned tuna. Add chunks of the tuna and don’t stir if you don’t want it to dissolve in the soup and if you prefer to get chunks of tuna when eating.
- Add rice vinegar: If your kimchi is not ripe enough or the stew is not as sour as you prefer it to be, add rice vinegar– adjust accordingly.
- Storage: Store in an airtight container and refrigerate. It will hold for 3-4 days.
More Korean Recipes
- Budae Jjigae (Korean Army Stew)
- Bibim-Guksu (Korean Spicy Mixed Noodles)
- Korean Corn Cheese (15 minutes)
- Korean Fire Chicken with Cheese (Cheese Buldak)
- Gyeran Bap (Korean Fried Egg Rice)
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Easy Tuna Kimchi Jjigae (Tuna Kimchi Stew)
Ingredients
- 1/2 onion sliced
- 2 cloves garlic minced
- 2 stalks green onions
- 1 cup kimchi ripe kimchi is preferred
- 1/2 cup kimchi brine
- 2 cups chicken broth or water
- 1 5 oz can tuna in water
- 1/2 block 16 oz firm tofu sliced
Seasonings
- 2 tsp fish sauce
- 1.5 tsp sugar
- 1 tbsp gochujang
Instructions
- Cut off the roots from the green onion. Cut the green onions into thirds. Take one of the top/green part and dice for garnishing. Optional step: Chop kimchi into smaller pieces so it's easier to eat.
- Pour in a bit of oil in your pot and heat it up over medium heat. Once the oil is hot, add the sliced onions and sauté until translucent. Then add the minced garlic and sauté for another minute.
- Add the kimchi and continue sautéing for 3-4 minutes before adding the white parts of the green onions. Pour in broth/water, the kimchi brine and stir.
- Add the seasonings listed and stir. Bring to a boil and cover with a lid. Turn the heat down to low and let it cook for 10 minutes.
- Remove the lid and add tuna. Gently submerge the tuna in the stew without stirring it (see notes). Add sliced tofu on top and cover with a lid. Let it cook for another 10 minutes.
- Garnish with green onions and sesame seeds. Serve with white rice and enjoy!
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