Solo Cooking God Kimchi Tuna Sundubu Jjigae
A rich, deeply flavorful kimchi tuna sundubu jjigae made without broth—using the savory oil from the tuna can to sauté tangy kimchi, then enhanced with soy sauce, anchovy sauce, and oyster sauce for a satisfying umami punch.
Ingredients needed 2 servings
Recipe
Cooking tips
- The oil inside the tuna can contains concentrated umami and richness from the tuna itself—never discard it. Use it as the base fat when sautéing the kimchi for maximum flavor.
- The combination of anchovy sauce and domestic oyster sauce delivers a full-bodied, deep broth flavor without needing to make separate stock—this is the ultimate shortcut for student cooking.
Recommended for
- Those who want a perfectly seasoned, spicy stew in just 10 minutes without the hassle of making dashi or fish stock separately.
- Students looking to recreate restaurant-quality spicy broth using basic ingredients always stocked in their dorm fridge: fresh kimchi, tuna can, and sundubu.
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