Aha Bujang's Tuna Kimchi Jjigae

Cooking tips 💡

• Stir-frying the kimchi with cooking oil and sugar first creates a deglazing effect, preventing the kimchi from sticking or burning on the bottom.
• When using sour kimchi, omit the vinegar. If the jjigae becomes too sour, increase the sugar instead of vinegar to balance the flavor.
• Tuna kimchi jjigae becomes bland if there is too much liquid, so the standard is to use about 200ml of water per serving to keep it just covered.
• The processed sweet-and-spicy sauce unique to canned spicy tuna melts into the broth, creating a rich, weighty savoriness in the jjigae.

Recommended for 🙋

• ⭐Those who hesitated to make kimchi jjigae because they had no sour kimchi at home.
• ⭐Those who want to learn a fail-proof jjigae formula that delivers consistent flavor every time.
• ⭐Those living alone who want to make a rich soup dish with minimal ingredients and time.