It would be weird to hear that somebody doesn’t like kimchi or kimchi soup in Korea, except for maybe young kids. Of course once they grow up, they like it. Kimchi is the most famous Korean food. It is thought to be one of the healthiest foods in the world. Like some other Korean food, there are different types of kimchi soup, depending on the ingredients: tofu, tuna, pork, bean sprout, etc. Today, I will post one of them, tuna kimchi soup.
Yield: 3 Servings
Short Korean Lesson: *^^*
- ChamChi (참치) = Tuna
- JjiGae (찌개) = A way to cook: it is a type of stew, but it has more broth than stew and less broth than soup.
Video Instructions
Main Ingredients
- 1½ Cups Kimchi
- 2 Cups Water
- 1 Cup Tuna
- ½ Tofu
- ¼ Onion
- 1 Green Onion
- ½ Green Hot Pepper
- ½ Red Hot Pepper
Seasoning Ingredients
- ⅛ Cup Kimchi Broth
- ½ to 1 Tbsp Red Pepper Powder
- 1 tsp Minced Garlic
- 1 tsp Salt
Directions
Cut 1½ cups of kimchi into 1-inch pieces. It is important to use well-fermented kimchi for kimchi soup. Sour (old) kimchi works good also.
Slice ½ of a pack of tofu, ¼ of an onion, and the chilly peppers into ½-inch pieces. Cut 1 green onion into 1-inch pieces.
Prepare 1 cup of tuna. I recommend tuna packaged in oil instead of water. If you get a Korean tuna can, 1 medium sized can will be enough. Use all of the oil and tuna from the can for the soup.
In a pan, add the kimchi and 2 cups of water. Boil it on high.
Once the soup starts to boil, add the tuna.
Add the onion.
Then add ⅛ cup of kimchi broth, ½ to 1 Tbsp of red pepper powder (depending on your tastes), 1 tsp of minced garlic, and 1 tsp of salt. Adjust the amount of salt depending on the saltiness on your kimchi. If you use tuna packaged in water instead of oil, add 1 Tbsp of vegetable or canola oil, and slap your fingers because I told you to use tuna packed in oil! =P
Cover the lid, and cook for 15 to 20 minutes until the kimchi is cooked.
15 minutes later, add the tofu, green onion, and hot peppers.
Cook for 5 more minutes and turn off the heat. Enjoy! 
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Hi,
I would like to try and make one..since I have a very well-fermented kimchi..can I substitute tuna with chicken? Does the taste will be weird?
you can do that.. or you can use pork too.. that taste the best ^^
Aeri,
I’m looking forward to buying a stone dolsot for making a hot pot bibimbap so that I can follow your recipe…I love a hot pot bibimbap which I ate in Korean restaurant and when I visited Korea…now that I am following your good cooking recipes I will make a hot pot bibimbap at home…I will call it my Bibimbaptism:)))
Aeri, I have a small request from you, can you demonstrate on video a hot pot bibimbap?
Thank you Seoul much in advance:))))
Mayani, the Korean food Lover Girl:)))))))
hi Mayani Ponderika,
Nice to meet you. thanks for your comment. I will add your request to my list.
Aeri,
This recipe is truly my favorite…It’s so delicious and Seoul satisfying:))) Ever since I started to cook Korean food my palate has changed completely, I only crave Korean food…I’m Italian Loving only Korean Spicy delicious exotic foods:)))
Thank You Seoul very much for your wonderful cooking videos, I am delighted:)))
Your cooking follower for life,
Mayani:)))))))))
OMG I JUST TRIED! I DON’T REALLY KNOW HOW TO COOK BUT I FOLLOWED STEP BY STEP AND IT TASTED GOOD!!! 내가 대구에서 참치찌개 먹었어요!!! 너ㅓㅓㅓㅓ 무 맛있어요!!! 오머 진짜 감사해요! 대구애 다시한번 가고싶어요! 오 내가 싱가폴학생예요! 맛있어요! 짱!
Ah….I don’t know what it is but I can’t make Kimchi Jjigae for the life of me.
I just tried it but it was a fail for me. I know it’s not your recipe so I might just have to make my husband use your recipe and make it for me. HAHAHAHA!!!
I just tasted my Kimchi Jjigae and it tasted sooooo good! I guess I needed it to cool down or something. My 2 year old ate it with me and she loved it too! Mine didn’t look as pretty as yours though.
Ah….I don’t know what it is but I can’t make Kimchi Jjigae for the life of me.
I just tried it but it was a fail for me. I know it’s not your recipe so I might just have to make my husband make it for me. HAHAHAHA!!!
Hi aeri!
is it okay to substitute Gochujang to the red pepper powder? thanks! =)
hi cheeny,
I prefer red pepper powder than gochujang in my kimchi stew..but some people add gochujang to it.. so you can try. thanks
Hi i wanted to know if i can put noodles in my kimchi jjigae ? I’m talking about the noodles of a pack of ramyeon.Thank you:grin:
hi yunaito,
You can try that.. or you can try my kimchi ramen recipe.. it will have kimchi and ramen..
http://aeriskitchen.com/2008/05/korean-kimchi-ramon/
These instructions are a bit difficult to follow if you’re not American, do you have the measurements in metric?
hi Dave,
My husband suggested about it.. not right now..but we want to improve our blog.. like.. have a tool to convert measurements for different country people.. but..sorry right now.. I don’t have it in metric…
Hi !
Thanks a lot for all your recipes ! I tried this one and I really liked it and my mom too. I wonder if it is normal that the jjigae is sour ?
hi Karen,
thanks
Yes, since the fermented kimchi is sour..the soup has a little sour flavor in it.
Thanks for another simple and easy to follow recipe. I substituted tuna with pork belly like our local Korean restaurant, and some Korean mushrooms instead of green pepper. It worked well and tasted really good. I am so proud of myself thanks to you:)
저녁떼 제 남친만들어줫는데증말좋아했어요~ 넘고맙씊니다!!!!
hi grace,
are you talking about the skin color for the onion? yellow.. brown.. or white ?? if that’s your question.. actually for korean food.. i think.. any kinds of onion works except.. red onion.. (the onion color is red..) I usually buy yellow or brownish skin onion.. (I think.. inside onion color is white..) thanks