Tuna Kimchi Jjigae

Hi everyone! Today I'm sharing my easy and super fulfilling Tuna Kimchi Jjigae stew, adapted from Maangchi! It's one of my most favourite comfort foods, and is so delicious and hearty. I definitely crave this on colder days where I want something to warm me up, that doesn't take too much work. This recipe uses up tinned ingredients such as Kimchi and Tuna, which are an essential in many homes. It is the perfect balance between spice, sweet and sour, making it very addictive.

There are many variations of this dish, Korean red pepper flakes (Gochugaru) are typically used. However, these are not as accessible to me so I tested it with Gochujang and was very impressed. Although it may not be traditional to exclude Gochugaru, it is still a great for my taste.

This should take around 35 minutes to make, with most of this time taken up by boiling the soup until it becomes a thicker stew consistency. Adding the tuna at the end will usually thicken the soup immediately.

Please let me know if you try this out, and how it was. I would love to see your thoughts. I hope you will enjoy it too! Instagram - @triptothekitchen

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For this recipe you will need -

Serves 3

• 160g (1 tin) kimchi

• 1 large onion

• 3 cloves of garlic

• 3 green onion

• 3 cups water

• 2 tablespoons gochujang

• 2 teaspoons sesame oil

• 2 teaspoons sugar

• 1 teaspoons salt (optional)

• 1 vegetable stock cube

• Kimchi brine from tin

• 290g (2 tin) tuna

• 175g silken tofu

• Sesame seeds (optional)

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Directions -

1. Place a medium sized pot onto the heat with a splash of vegetable oil. Add kimchi (without brine), onion (chopped largely, do not dice), garlic (chopped finely) and fry for 5 minutes.

2. Add cups of water, gochujang, sesame oil, sugar, salt, vegetable stock and kimchi brine to the pot. Allow to boil for 25 minutes over a medium heat, if you have a pot with a lid then use this here. Do not over boil and check that there is always enough water.

3. After 25 minutes add tinned tuna and slices of silken tofu, stir gently and boil for another 5 minutes.

4. Turn off heat and allow jjigae to cool down slightly while you plate side dishes (it is great served with rice). Once added to bowl, sprinkle with sesame seeds for final presentation.

5. Relax and enjoy!