Tuna Kimchi Stew

by MJ

Kimchi Stew (Kimchi-jjigae) is one of the most popular Korean stews in Korean households. This is my go to dish when I have sour kimchi and tofu in my fridge.

This version is made differently than the traditional version with canned tuna placed inside the tofu which is great for serving for a crowd.

For a more traditional version of making kimchi stew, refer to Pork Belly Kimchi Stew.

Tuna Kimchi Stew

Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 package of soft or firm tofu 
  • 1 can tuna 
  • 1 1/2 -2 cups sour, fermented kimchi, cut into bite sized pieces 
  • 1/4 cup f kimchi juice, if available ( divided) 
  • 1/2 onion, sliced 
  • 2 garlic cloves, minced 
  • 1/4 teaspoon black pepper 
  • 1 Tablespoon soy sauce 
  • 1 Tablespoon Korean red chili pepper flakes (gochugaru) -more or less to taste 
  • 1-1 1/2 cups any broth ( add more as needed) 
  • 1-2 teaspoons sesame oil - optional 
  • Garnish: 1 green onion, sliced 


Optional: Cut tofu into 8 squares. Using a measuring spoon, scoop out tofu from the center to create a well.

Transfer the cut tofu into a pan and add a teaspoon of kimchi juice, if you have some, and tuna inside each well.  Pour any remaining tuna and juice into the pan.

Add  kimchi and kimchi juice around the tofu.  Add onion, garlic, black pepper and enough broth to cover the tofu and bring to a boil. 

Add soy sauce and red pepper flakes and simmer for about 15 minutes. Drizzle in optional sesame oil and continue to cook for about a minute. 

Taste and adjust seasonings to taste. Top with green onions before serving. 

Did You Make This Recipe?
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