Jung Ho-young's Fresh Tuna Kimchi Jjigae

Cooking tips 💡

• Unlike canned tuna, fresh tuna can easily fall apart or become dry if overcooked, so it’s best to add it at the final stage after the kimchi has been fully cooked.
• Using fatty cuts like belly or back meat of bluefin tuna helps balance the strong sourness of the kimchi and significantly deepens the broth’s flavor.
• If the finished stew tastes slightly underseasoned, adjust by adding more kimchi brine or a small amount of gochujang to enhance depth.

Recommended for 🙋

• ⭐Those looking to move beyond ordinary canned tuna kimchi stew and enjoy a premium version.
• ⭐People eager to experience the magical harmony between well-aged pickled kimchi and rich fresh bluefin tuna.
• ⭐Anyone wanting a hearty, substantial soup as a satisfying meal accompaniment or an elegant drinking dish.