Chamchi Jjigae (Canned Tuna Stew)

Step 1

Open the can of tuna and pour it into a small bowl, keeping the oil that comes with it.

Step 2

Cut the tofu block into 1/2-inch cubes by first slicing it lengthwise into three flat slabs, then slicing each slab crosswise into strips, then slicing those strips perpendicular to make cubes.

Step 3

Cut the onion in half from root to tip, then peel away the papery skin, then cut each half into thin half-moon pieces by slicing crosswise.

Step 4

Chop the kimchi into bite-sized pieces about the size of your thumb, discarding any very tough stems.

Step 5

Pour 2 cups of water into a medium pot and place it over medium-high heat until you see large bubbles rapidly breaking the surface, about 3 minutes.

Step 6

Add the tuna (including its oil) to the boiling water, breaking it into bite-sized chunks with a wooden spoon as it enters the pot.

Step 7

Stir in the 1 teaspoon of gochugaru (red chili flakes) until the broth turns a rusty orange-red color and you smell a strong spicy aroma, about 30 seconds.

Step 8

Add the chopped kimchi and diced onion to the pot, stirring once to combine.

Step 9

Slide the tofu cubes into the pot gently so they do not break apart.

Step 10

Pour in the 2 tablespoons of soy sauce and stir gently once to mix it through without breaking the tofu.

Step 11

Let the stew simmer over medium heat for 8 minutes, until the tofu is warmed through and the broth tastes savory and slightly spicy.

Step 12

Drizzle the 1 teaspoon of sesame oil over the surface of the stew.

Step 13

Ladle the stew into two bowls, dividing the tuna, tofu, and vegetables evenly between them.

Step 14

Scatter the 2 tablespoons of sliced scallion on top of each bowl and serve immediately.