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Kimchi Stew/Jjigae {with Tuna} 김치 찌개

Things I found amusing today: at a business luncheon, the gentlemen stood up for me when I went to use the restroom.  Tickled pink, I was!  It’s so rare to find organic gentlemen anymore and my friend calls a replacing phenomenon as “overt chivalry,” where now, when men display manners, they also bring with them a neon green highlighter, nearly screaming “look what I did!!”  I found more amusement when I went to refill my prescription.  I don’t know about you, but I just don’t own a fax machine so, in the end, I was actually able to text a picture of my prescription and it sufficed.  They even sent a  “thank you, have a great day” reply text.  The thing I find even more amusing is the fact that I’m amused.  My friends who are much more tech savvy than I’ll ever be are on digital clouds, streaming music that came out tomorrow and I’m not even sure what streaming is, exactly which is all the more funnier considering The Squishy Monster lives on the internet.  All I know is that her house is pink.  Last thing I found amusing today: I woke up mighty perturbed having been jolted out of my slumber by a dream of pops being chased by a vicious dinosaur.  Random much?

Ok, enough random nonsense, let’s talk about Kimchi…

What is Kimchi? 

Spicy, fermented Napa cabbage.  It is on every Korean table for every meal.

We grew up poor.  No bones about it.  Many immigrants breathlessly arrive in the States with little more than a dream in their left pocket, a photo of their loved ones in the other.  Often times, meats lined in tin cans served as our main protein.  Spam, vienna sausages, tuna?  We had it all.  Both pops and mama had a knack for making things stretch.  I attribute my resourcefulness to them.  We never threw anything away, certainly not food but they had a way of making it so delicious, we were fain to devour it.

This jjigae (stew), is a vibrant marriage of old kimchi, scraps of veggies, and whatever potted meat that’s been left lonely in your pantry.  I hope y’all can appreciate it for what it is.  To us, kimchi is as primary as the rice that we eat it with.

How to Make Kimchi Jjigae (Soup/Stew) Recipe 김치 찌개

5.0 from 4 reviews
Kimchi Jjigae (with Tuna)
Prep time
Cook time
Total time
Recipe type: Soup/Stew
Cuisine: Korean
Serves: 3-4 Servings
  • 4 strips of thick cut bacon
  • 2 ts minced garlic
  • ½ tb Korean pepper flakes
  • ½ sliced onion
  • 1 c roughly chopped well fermented kimchi
  • 1 can tuna (packed in olive oil)
  • 1½ c water (or chicken broth) + 1 c kimchi broth
  • ¼ block of cubed tofu
  • Green onions (to scatter)
  • Optional: Glass noodles
  1. Fry your bacon.
  2. Stir in your onion, garlic, and pepper flakes.
  3. Add your kimchi and allow it to soften a bit.
  4. Tumble in your tuna.
  5. Tip in your liquids. Allow it to bubble.
  6. Top with tofu and sprinkle with lots of green onions.
Additionally, you could boil this together with pork neck bones, brisket, seafood (really anything you'd like).

 How to make Kimchi

How to make a different kind of Kimchi

How to make Radish Kimchi

How to make Kimchi Braised Chicken

How to make Kimchi Fried Rice

How to make Kimchi Pancakes

How to make Kimchi Sausage Potstickers

How to make Kimchi Soba Noodles

Love & lots of Kimchi!

Your Squishy Monster ^.~

36 thoughts on “Kimchi Stew/Jjigae {with Tuna} 김치 찌개

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