Jung Ho-young's Fresh Tuna Kimchi Jjigae

Name: Jung Ho-young's Fresh Tuna Kimchi Jjigae
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Fresh tuna (bluefin belly or back cuts) 200g; Pickled kimchi 1/4 head; Minced garlic 1 tablespoon; Green onion 1/2 stalk; Water 3 cups; Cooking oil 1 tablespoon

A premium, high-end tuna kimchi stew made with fresh, fatty fresh tuna instead of canned tuna

🙋 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

20 min Difficulty Easy Soups & stews

Main ingredients 🥩

TunaKimchiGarlicGreen onion

Tags 🏷️

Rice killer Special occasion Hangover remedy

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

Fresh tuna (bluefin belly or back cuts) 200g
Pickled kimchi 1/4 head
Minced garlic 1 tablespoon
Green onion 1/2 stalk
Water 3 cups

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Cooking oil 1 tablespoon

Recipe 🍳

Cut the pickled kimchi into bite-sized pieces, and slice the green onion diagonally for cooking prep.
Heat cooking oil in a pot, then sauté minced garlic over medium heat without burning to create a gentle garlic-infused oil.
Once the garlic aroma rises, add the prepared pickled kimchi and stir-fry until it softens and turns golden brown.
Pour in water just enough to cover the ingredients, then simmer for a while to allow the deep flavor of the kimchi to infuse into the broth.
When the broth begins to bubble gently, cut the fresh tuna into bite-sized pieces and add generously to the stew.
Simmer over medium heat for a few minutes so the delicate oil and clean meat juices from the tuna blend into the broth.
Finally, top with the sliced green onion, bring to a brief boil, and finish for a refreshing final touch.

Sauté minced garlic in a pot to make oil, then add pickled kimchi and fry until sweet and soft.
Add water and simmer thoroughly, then add cut fresh tuna and cook together.
Add sliced green onion and simmer briefly to finish.

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.