Chamchi Kimchi Chigae – Korean Tuna & Kimchi Stew

Apologies!!! Wanted to put up a post as soon as I came back from my trip to Korea, yes you heard right…. I had gone for a short trip to the land I love. So, once I came back again had some technical issues with the website. Anyways my first post after my visit to Korea has got to be what else, but a Korean dish :D. Chigae (or jjigae) basically means stew. Kimchi stew usually the best way to finish off the over fermented Kimchi and the most common food made at homes. Kimchi chigae is made with pork belly and when you add tuna to it , you call it chamchi chigae. It is a dish loved by all and very easy and quick to make. So if you have any over ripe Kimchi lying in your refrigerator take it out and whip up this quick stew 🙂


  • 1 1/2 Cup Kimchi, roughly cut
  • 1 Cup canned Tuna, (preferably in oil)
  • 1 packet Tofu (preferable from the Korean mart), cut into cubes
  • 1 small White onion, sliced
  • 1 Tbs minced Garlic
  • 2-3 Tbs Gochugaro ( Korean red pepper powder)
  • 1 Tbs Gochujang ( Korean red pepper paste )
  • 2-3 spring Onions
  • 1 Tsp Soy sauce
  • 1 Tbs toasted Sesame oil ( preferably the Korean brands)
  • 2-3 Cups water
  • Salt to Taste
  • 1/2 Tsp toasted Sesame seed, for garnish

Method :

  • Wash and slice the white bulb of the spring onion and cut the green part into 4-5″ pieces and keep separately.
  • In a bowl mix together the kimchi, gochugaro, gochujang and the minced garlic.

  • Heat a wok and add the sesame oil. Immediately add the onions and fry for sometime.
  • Add the kimchi mix and stir for a couple of minutes.

  • Now add about 2 cups water and bring to boil on high.Once it starts boiling add the soy sauce  lower the heat and let it simmer on medium heat.
  • After 10 minutes add the Tuna and the white part of the spring onions.

  • Let it simmer for another 10 minutes and then add the Tofu and the green part of the spring onions.

  • Simmer another 5 minutes, adjust seasoning and the consistency of the stew as per your liking. Remove from heat and garnish with some finely chopped green part of the spring onion and some toasted sesame seeds. Serve with boiled rice. )Tastes best with Korean sticky rice)


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