Main ingredients 🥩
kimchioniongreen oniontuna cangochugarugarlicsoy sauceoyster sauceanchovy saucesundubuegg
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.
🙋 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.
Ingredients needed 🛒2 servings
- chopped kimchi 1 cup (measuring cup)
- sugar 1/2 tablespoon
- onion 1/4 medium
- chopped green onion a little
- tuna 1 can
- gochugaru 1 tablespoon
- minced garlic 1 tablespoon
- soy sauce 1 tablespoon
- oyster sauce 1 tablespoon
- anchovy sauce 1 tablespoon
- sundubu 1 pack
- egg 1
- black pepper a little
- vegetable oil a little
Recipe 🍳
- Lightly coat a pot or clay pot with vegetable oil, then sauté 1 cup of finely chopped fresh kimchi with 1/2 tablespoon of sugar until the sourness is balanced.
- Once the kimchi has softened slightly and turned golden, add 1/4 medium chopped onion, some chopped green onion, and the entire tuna can—including all the oil—into the pot.
- Add 1 tablespoon of gochugaru and stir briefly to remove the raw aroma and freshness of the chili powder, without prolonged cooking.
- Immediately pour in 2 cups of water, then add 1 tablespoon of minced garlic, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of anchovy sauce.
- Cut the sundubu into large chunks and gently push it into the boiling broth, simmering until the flavors fully infuse into the tofu.
- When the soup bubbles vigorously, crack in 1 fresh egg and sprinkle black pepper to taste. Gently mix the egg with the broth just before the yolk sets, then cook for a moment more to finish.
- In a pot, sauté kimchi and sugar until sweetened, then add chopped onion, green onion, tuna can (including oil), and gochugaru for a light, aromatic stir.
- Pour in 2 cups of water, then add minced garlic, soy sauce, oyster sauce, and anchovy sauce to season. Add sundubu and simmer thoroughly.
- Finally, crack in 1 egg and sprinkle a few dashes of black pepper, gently mixing to finish.
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.
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