Today’s recipe is from my first cookbook, and something that I make for my family all the time. It’s bubbling, hot kimchi stew with tuna (called chamchi-kimchi-jjigae in Korean, 참치김치찌개), so easy to make, satisfying, and delicious. It’s made with just a few ingredients, the most important ones are well-fermented, sour kimchi (the older, the better), and a can or 2 cans of tuna. We never make this with fresh tuna, we make it with canned tuna. You can use any tuna but I prefer Korean tuna in oil because the meat is firmer and it’s well-packed. If you don’t have or don’t like tuna, you can use my regular kimchi-jjigae recipe.
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