๐ฅ Authentic Korean Food: Baek Jong-won Style Tuna Kimchi-jjigae Stew Recipe
๐ฅ Tonight's Dinner Solved! Amazing Baek Jong-won Style Tuna Kimchi-jjigae Stew Hello everyone! The wind is getting quite chilly lately, isn't it?
๐ฅ Tonight's Dinner Solved! Amazing Baek Jong-won Style Tuna Kimchi-jjigae Stew
Hello everyone! The wind is getting quite chilly lately, isn't it? ๐ฅถ On days like this, nothing beats a hot and spicy bowl of soup. On my way home from work yesterday, I couldn't stop thinking about a really delicious Kimchi-jjigae. As soon as I got home, I rummaged through my pantry and found a can of tuna! I didn't hesitate for a second to put on my apron.
Today, Iโm sharing the Baek Jong-won Style Tuna Kimchi-jjigae Stew! His recipes are always a guaranteed win, right? This is like a "cheat code" recipe that will make your friends say, "You could totally open a restaurant!" Itโs the perfect home-cooked meal for students or busy professionals. Ready to get cooking? โจ
๐ Ingredients (Serves 2)
The ingredients are incredibly simple! You can create a deep, rich flavor with just the basic seasonings found in your kitchen. Remember, the secret to this recipe is the perfect balance between 'sour kimchi' and 'sugar'!
- Essential Ingredients: 1/4 head of aged/sour kimchi (approx. 2 cups), 1 can of tuna (150g), 1/2 onion, 1/2 stalk of green onion, 500ml rice water (water from rinsing rice)
- Seasoning: 1 tbsp sugar, 2 tbsp gochugaru (Korean red chili flakes), 1 tbsp minced garlic, 1โ2 tbsp soup soy sauce, 1 tbsp fish sauce (anchovy or sand lance)
- Optional: 1/2 block of tofu, 1 green chili pepper, 1 red chili pepper
๐ก Blogger's Pro-Tip! Try using rice water instead of plain water when making Kimchi-jjigae. It adds a much deeper body to the broth and neutralizes any fishiness from the tuna. If your kimchi is exceptionally sour, add a little extra sugar to perfectly balance the flavors!
๐ฉโ๐ณ Cooking Process (Just follow along!)
Step 1. Prep the Ingredients
First, chop the sour kimchi into bite-sized pieces. The key is to keep them large enough to have a nice texture! Slice the onion, and diagonally slice the green onions and peppers. Once you've sliced the tofu into manageable pieces, you're already halfway there!
Step 2. Sautรฉ the Kimchi (The Secret Step!)
Add the chopped kimchi to the pot and pour in the oil from the tuna can. You might usually drain the oil, but sautรฉing the kimchi in it creates an explosion of umami! Add 1 tbsp of sugar and sautรฉ over medium heat until the kimchi becomes soft and translucent. The sugar balances the acidity and enhances the overall flavor profile.
Step 3. Add Rice Water and Boil
Once the kimchi is well-sautรฉed and looks translucent, pour in 500ml of rice water. Turn the heat up to high. If you don't have rice water, a mix of plain water and a bit of beef bone broth works great too.
Step 4. Seasoning and Adjusting the Taste
When the broth comes to a boil, add 1 tbsp minced garlic, 2 tbsp gochugaru, and 1 tbsp soup soy sauce. Now for the secret "kick" in Baek Jong-won's recipe: add 1 tbsp of fish sauce. Fish sauce provides a much deeper and richer flavor than just using salt. Adjust the final saltiness with more soy sauce or salt if needed.
Step 5. Add Tuna and Vegetables
Now, add the drained tuna meat. If you add it too early or stir too vigorously, the tuna will break apart and make the soup look messy. Add it now and gently break up the chunks. Follow with the onion, green onion, and peppers.
Step 6. Top with Tofu and Finish
Finally, neatly place the sliced tofu on top and let it simmer for another 2โ3 minutes. Just wait until the broth flavors are fully absorbed into the tofu. Doesn't this look absolutely mouth-watering? ๐
๐ฝ๏ธ Tips for Enjoying It Even More
If you transfer the finished stew to a stone pot (ttukbaegi), it will stay hot until the very end of your meal. Personally, I love mixing the stew into warm white rice topped with a sunny-side-up egg! Sprinkle some roasted seaweed flakes on top for perfection. For side dishes, I highly recommend a Korean egg roll (Gyeran-mari). You'll definitely be going back for seconds!
โจ Honest Review & Wrap-up
This Baek Jong-won style tuna kimchi-jjigae really hit the mark today. The savory flavor of the tuna combined with the refreshing tang of the sour kimchi created an incredibly rich broth. Among home-cooked recipes, Kimchi-jjigae is truly a menu item that never fails. Itโs always the most popular dish when I serve it to friends or family!
If you have leftovers, store them in an airtight container in the fridge. When reheating the next day, add a little bit of water. We all know Kimchi-jjigae tastes even better the next day, right? Haha. Have a wonderful meal, and Iโll be back with even more delicious recipes! Iโm definitely making this again! โค๏ธ
