Kimchi Jjamchi Jjigae | 참치 김치 찌개 | Kimchi Tuna Stew

Love kimchi jjigae? Then you should try kimchi tuna jjigae! This is the first Korean jjigage that I cook!  Also one of my husband's favourite Korean stew. He will eat at least 2 bowl of rice with just the jjigae because it is very savoury! 

Jjigae (pronounced chee- geh) is a Korean dish similar to a Western stew. A typical jjigae is heavily seasoned with chilli pepper and served boiling hot. A Korean meal almost always includes either a jjigae or a soup.


Ingredients:

Chopped Kimchi - 1 cup
Tuna chunk soak in oil - 1 can
Rinse rice water - 2 cups
Green Onion - 1 stalk
Sesame Oil - 1 tablespoon
Soy Sauce - 1 teaspoon
Sugar - 1 teaspoon


How to cook:

Step 1. Heat up the earth-ware and add 1 tbsp of sesame oil in it. Then add 1 cup of chopped kimchi and saute for 2-3 minutes on a normal heat.


Step 2. Saute until the chopped kimchi looks golden brown - this can make the kimchi more savory and crispy.


Step 3. Pour in the tuna chunk into the earth-ware. I prefer to use tuna chunk soak in sunflower oil instead of water type (I found our local brand water type quite salty compare to the oil type). Remove the excess oil from the can before pour in the tuna chunk into the earth-ware.


Step 4. Add in 1 teaspoon of the excess oil and mix the tuna chunk and chopped kimchi well, and saute it under normal heat for another 2-3 minutes. The tuna chunk oil will add more flavor to the stew.


Step 5. Add in 2 cups of rice water - the water from rinse rice. If you do no have rice water, use normal water instead. Bring it to boil.



Step 6. Meanwhile, chopped 1 stalk of green onion as above - the green part is about finger length and the white part chopped into 2-3cm length. set aside.

  
Step 7.  When the stew start to boil, add 1 teaspoon of soya sauce and 1 teaspoon of sugar, continue to let it boil in a medium heat for about 15 minutes. After 15 minutes, add the chopped green onion and boil for another 1 minute, the stew is ready!


Serve the Kimchi Jjamchi Jiggae with a bowl of steam rice. I love to use earth-ware to cook jiggae as it can keep the soup bibim-hot and boiling for a while when served it on the table.

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