Another great use of kimchi is this beloved Kimchi Jjigae (stew). This modern twist on a traditional dish uses good-quality canned tuna in place of meat or fresh seafood and is ready in 30 minutes. It's a great way to get authentic Korean flavor on the table fast.
Recipe courtesy of Esther Choi
Tuna and Kimchee Stew (Kimchi Jjigae)
30 min
10 min
4 to 6 servings
30 min
10 min
4 to 6 servings


  • 2 tablespoons unsalted butter
  • 1 clove garlic, coarsely chopped
  • 1/4 onion, chopped
  • One 2-pound container prepared kimchi, roughly chopped and juice reserved
  • One 7-ounce can good-quality tuna packed in oil, such as A's do Mar
  • 8 ounces firm tofu, cut into 1-inch cubes
  • 2 teaspoons fish sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • White rice, for serving
  • 2 scallions, roughly chopped
  • Nori, thinly sliced, for garnish
  • Sesame seeds, for garnish


Melt the butter in a medium saucepan over medium heat, add the garlic and cook for 30 seconds. Add the onions and cook until softened, about 4 minutes.

Add the prepared kimchi and juice and 3 cups of water. Bring to a boil, reduce the heat and simmer for 10 minutes.

Meanwhile, drain the tuna, breaking it into chunks. Add the tuna, tofu, fish sauce, sesame oil and soy sauce and simmer until heated through, for 3 minutes.

Serve over rice and top with scallions, nori and sesame seeds.

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