Love kimchi jjigae? Then you should try kimchi tuna jjigae! This is the first Korean jjigage that I learned how to cook! Simple, quick and easy jiggae. It is one of his favourite Korean stew. He will eat at least 2 bowl of rice with just the jjigae because it is so savoury! Jjigae (pronounced as chee-geh) is a Korean dish similar to a Western stew. A typical jjigae is heavily seasoned with chili pepper and served boiling hot. A Korean meal usually will include either a jjigae or a soup.
Ingredients:
Chopped Kimchi - 1 cup
Tuna chunk (soak in oil) - 1 can
Rinse rice water - 2.5 cups
Spring 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. Saute until the chopped kimchi until it looks golden brown. This step can make the kimchi more savoury and crispy.
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. Saute until the chopped kimchi until it looks golden brown. This step can make the kimchi more savoury and crispy.
Step 2.
Remove the oil from the can, pour in the tuna chunk into the earth-ware. I prefer to use tuna chunk soak in oil than the soak in water type as I found out that this local brand soak in oil type tuna chunk is less salty compare to the soak in water type.
Remove the oil from the can, pour in the tuna chunk into the earth-ware. I prefer to use tuna chunk soak in oil than the soak in water type as I found out that this local brand soak in oil type tuna chunk is less salty compare to the soak in water type.
Step 3.
Add in 1 teaspoon of the excess oil (optional), 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.
Add in 1 teaspoon of the excess oil (optional), 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 4.
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. Meanwhile, chopped 1 stalk of spring onion as above - the green part is about finger length and the white part chopped into 2-3cm length. Set aside.
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. Meanwhile, chopped 1 stalk of spring onion as above - the green part is about finger length and the white part chopped into 2-3cm length. Set aside.
Step 5.
When the stew is boiling, 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 spring onion and boil for another 30 seconds to 1 minute, the stew is ready!
When the stew is boiling, 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 spring onion and boil for another 30 seconds to 1 minute, the stew is ready!
Serve the Kimchi Jjamchi Jiggae with a bowl of steam rice. I love to use Korean earth-ware (Ddukbaegi) to cook jiggae, as it can keep the soup bibim-hot and continue boiling for a while when served it on the table.
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