Kimchi Jjigae Recipe
Kimchi Jjigae is one of the best uses for deliciously ripe, deeply fermented kimchi! Warm in both temperature and spice, it's the perfect dish when you need something hot and healthy!
Servings: 2 servings
Ingredients
- 1 tablespoon avocado oil or other neutral cooking oil
- 2 cups kimchi
- ½ onion, sliced about 1 cup
- ¼ cup kimchi brine
- 1 teaspoon gochugaru Korean red chile pepper
- 1 tablespoon gochujang Korean red chile pepper paste
- 2 cups of light stock anchovy stock recommended, but any stock works, even water
- sea salt as needed
- 1 package firm tofu 6-7 ounces
- 2 3-ounce cans of tuna in water if oil packed, drain oil
- 2 green onions
- 1 teaspoon toasted sesame oil
Instructions
- Heat 1 tablespoon avocado oil in pot. Add sliced kimchi and sliced onions and cook until kimchi is cooked through and onions are translucent, about 5 minutes.
- Add kimchi brine and stock. Bring to a boil, increasing heat if necessary. Reduce heat and simmer for 15 minutes.
- Gently stir in canned tuna with water, keeping tuna in as large pieces as possible. Arrange sliced tofu on top. Simmer until tofu is warmed through, about 5 minutes.
- Garnish with sliced green onions, toasted sesame seeds, and drizzle of sesame oil if using.
- Serve immediately alongside rice, and if you’d like, more kimchi!
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