Kimchi Stew with Tuna (Chamchi-kimchi-jjigae)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare fermented kimchi (aged at least 2 months for sourness) and cut into approximately 2-inch pieces.
   ▶ ≈0:58
2. 2
   Slice the core portion of the kimchi thinly.
   ▶ ≈1:42
3. 3
   Prepare one medium onion and two green onions; cut one green onion into pieces now, reserving the other for garnish later.
   ▶ ≈2:12
4. 4
   In a shallow pot, combine the cut kimchi, onion, green onion, salt, sugar, gochugaru, sesame oil, and kimchi brine.
   ▶ ≈2:40
5. 5
   Add 2.5 cups of water, cover the pot, and cook over medium-high heat.
   ▶ ≈3:05
6. 6
   Cook for 25 minutes until the kimchi becomes tender. Check that there is enough liquid to comfortably submerge all the kimchi; add more water if needed.
   ▶ ≈5:23
7. 7
   Slice the tofu (using half of an 8 oz package) and add it to the stew.
   ▶ ≈5:38
8. 8
   Add the canned tuna to the stew, placing it in the center to keep it intact, and cook for an additional 5–7 minutes.
   ▶ ≈6:11
9. 9
   Chop the remaining green onion and add it as a garnish to the finished stew.
   ▶ ≈6:40
10. 10
    Turn off the heat and serve the stew in individual bowls.
    ▶ ≈7:33