Spicy and Sweet Stir-Fried Cabbage with Tuna
Transform Leftover Cabbage into a Delicious Meal in Minutes!
Do you have a head of cabbage leftover from your grocery shopping that you don’t know what to do with? If you’re looking for a quick and tasty way to use it up, this Spicy and Sweet Stir-Fried Cabbage with Tuna recipe is perfect for you! Made with simple ingredients, it’s a delightful dish that works wonderfully as a side dish for rice or as a topping for a rice bowl. The combination of the cabbage’s crisp texture, the savory tuna, and the sweet and spicy sauce is truly exquisite. We’ve included detailed steps and helpful tips to make it easy for even beginner cooks to follow.
Main Ingredients- 120g Cabbage (approx. 2 fistfuls)
- 1 small can Tuna (100g)
- 1/4 medium Onion (approx. 50-60g)
- 1/2 small stalk Green Onion (approx. 40-50g)
- 2 Tbsp Cooking Oil
- 1/2 Tbsp Minced Garlic (approx. 10g)
- 1/3 Tbsp Gochugaru (Korean chili flakes) (approx. 2-3g)
- 1 Green Chili Pepper
Sauce- 1/2 Tbsp Sugar (approx. 5g)
- 2 Tbsp Soy Sauce (approx. 16g)
- 2 Tbsp Mirin (sweet rice wine) (approx. 16g)
- 1/2 Tbsp Oyster Sauce (approx. 4-5g)
- 1/3 Tbsp Gochujang (Korean chili paste) (approx. 10g)
- 1 Tbsp Corn Syrup (or similar) (approx. 10g)
- 1/2 Tbsp Sesame Oil (approx. 3-4g)
- 2 Tbsp Water (approx. 16g)
- 1/2 Tbsp Sugar (approx. 5g)
- 2 Tbsp Soy Sauce (approx. 16g)
- 2 Tbsp Mirin (sweet rice wine) (approx. 16g)
- 1/2 Tbsp Oyster Sauce (approx. 4-5g)
- 1/3 Tbsp Gochujang (Korean chili paste) (approx. 10g)
- 1 Tbsp Corn Syrup (or similar) (approx. 10g)
- 1/2 Tbsp Sesame Oil (approx. 3-4g)
- 2 Tbsp Water (approx. 16g)
Cooking Instructions
Step 1
First, the measuring spoons we’ll be using are approximately 8cc, which is a standard Korean rice spoon size. Cut the cabbage into roughly 3-4 cm squares. You can also cut it into shreds if you prefer. To help it cook evenly, gently separate the layers of cabbage so they aren’t too densely packed. For reference, 120g of cabbage is about two large handfuls, or about 2/3 of a typical rice bowl. (If you’d like more visual guidance, please refer to the linked video! Visiting the ‘Duyul’s Kitchen’ YouTube channel will give you access to more recipes and the latest ones even faster. Subscribing would be greatly appreciated!)
Step 2
Chop the half green onion stalk (about 40-50g) into approximately 1cm thick pieces. Slice the 1/4 medium onion (about 50-60g) into 1cm thick strips. Slice the green chili pepper into about 1cm thick pieces as well. If you dislike the chunky texture of green onion, feel free to mince it finely instead.
Step 3
For the tuna, we’ll be draining the oil from one small can (100g). Tilt the can slightly and let the oil drain out naturally; there’s no need to squeeze it dry. The residual tuna oil can add extra flavor to the dish.
Step 4
Now, let’s prepare the sauce. In a bowl, combine the sugar, soy sauce, mirin, oyster sauce, gochujang, corn syrup, sesame oil, and water. Whisk everything together until well combined and smooth. For exact measurements by weight: Sugar 5g, Soy Sauce 16g, Mirin 16g, Oyster Sauce 4-5g, Gochujang 10g, Corn Syrup 10g, Sesame Oil 3-4g, Water 16g. Set this prepared sauce aside.
Step 5
Heat 2 tablespoons of cooking oil in a pan over low heat. Add the minced garlic and gently fry it until it becomes fragrant and lightly golden brown. Be careful not to burn it. Once the garlic is starting to turn golden, add the chopped green onions and sliced onions. Turn the heat up to medium and stir-fry until the onions become translucent.
Step 6
Continue cooking over medium heat and add the gochugaru (1/3 Tbsp, approx. 2-3g). Then, add the cut cabbage and green chili peppers. Stir everything well to coat the ingredients evenly with the spices. You don’t need to cook for too long; just stir until the color of the gochugaru is evenly distributed.
Step 7
Once the ingredients have a nice reddish hue, pour in the drained tuna and the prepared sauce mixture.
Step 8
Turn the heat up to high. Stir-fry until the sauce thickens and becomes glossy, and the cabbage softens slightly while retaining some bite. This is when it’s ready! (If this stir-frying process seems too complex, here’s a shortcut: After frying the garlic, simply add all the other ingredients and the sauce at once, and stir-fry over high heat for about 2-3 minutes! Why did I make it so complicated? Well, it just sort of happened as I was cooking! ^^~)
Step 9
Serve this delicious stir-fry generously over a bowl of hot steamed rice. It’s perfect for mixing in!
Step 10
Visually, it might not look the most stunning. That’s the inherent limitation of cabbage’s appearance, unfortunately! haha. But when you mix it with rice, the taste is absolutely fantastic. It’s pure bliss! ^^~
