Sung Si Kyung's Tuna Kimchi Jjigae

• 1/4 head of well-fermented kimchi
• 1 can of tuna
• Beef, appropriate amount
• 1/2 large green onion
• 1/2 tbsp minced garlic
• 3 tbsp perilla oil
• 1/2 tbsp fermented anchovy sauce
• 1/2 tbsp flavored soy sauce
• 1 tbsp gochugaru
• 1/2 tsp sugar
• Water, appropriate amount

Recipe 🍳

Cooking tips 💡

• Before boiling, stir-fry the kimchi with the meat, green onion, and oil for a long time so that the deep flavor infuses the ingredients themselves rather than all leaching into the broth.
• If you add all the oil from the tuna can, it may mix with the perilla oil and make the jjigae too greasy, so it's better to drain the tuna oil before adding.
• Adjust the amounts of fermented anchovy sauce and sugar flexibly according to the saltiness and sourness of the kimchi you are using to achieve the final seasoning.

Recommended for 🙋

• ⭐Those who prefer a deep and rich flavor over the clear, light broth of regular tuna kimchi jjigae.
• ⭐Those who want to make a perfect rice-accompanying jjigae using well-fermented sour kimchi.