Hearty and Delicious Tuna Kimchi Rice Bowl
Super Simple! Golden Recipe for Tuna Kimchi Rice Bowl, a True Rice Thief
The perfect choice when you have no side dishes or want a simple meal! Let’s make this appetizing, spicy, and sweet Tuna Kimchi Rice Bowl together. Complete a delicious meal with this easy-to-follow detailed recipe.
Essential Ingredients- 1 can Tuna (approx. 150g)
- 1 handful well-fermented Kimchi (about 1 cup)
- 1/2 Onion
- 1/2 Tbsp Minced Garlic
- 2 Tbsp Soy Sauce
- 1/2 Tbsp Sugar
- 1 Tbsp Gochujang (Korean chili paste)
- 2/3 cup Water (approx. 130ml)
- Vegetable Oil
Cooking Instructions
Step 1
Prepare all the necessary ingredients for your delicious Tuna Kimchi Rice Bowl. You can drain the tuna oil or use it with the tuna, depending on your preference. It’s even better if you remove the excess kimchi filling and chop the kimchi nicely.
Step 2
Wash the onion, peel it, and then thinly slice it into strips. Avoid slicing them too thick, as this allows the seasoning to penetrate better and improves the texture.
Step 3
Similarly, slice the kimchi into strips about the same thickness as the onion (approximately 0.5 cm). If they are too large, they can be difficult to eat, so cut them into bite-sized pieces.
Step 4
Now, let’s start stir-frying. Pour a generous amount of vegetable oil into a frying pan and, **before turning on the heat**, add the minced garlic. This method helps the garlic release its aroma without burning.
Step 5
Place the frying pan over **medium-low heat** and begin to sauté the garlic. Once you can smell the garlic’s aroma and it starts to turn a **light brown color**, add the tuna (with or without the oil) and stir-fry together. Be careful with the heat to prevent the garlic from burning.
Step 6
Stir-fry the tuna for about 1 minute to remove any fishy smell. Once the tuna is partially cooked, add the sliced onions and sauté until the onions become translucent.
Step 7
When the onions are slightly softened and translucent, add the sliced kimchi and stir-fry until all the ingredients are well combined. Stir occasionally to prevent the kimchi from sticking to the pan.
Step 8
Once the kimchi is well stir-fried, add the sugar, soy sauce, and gochujang in order, mixing them well. Finally, pour in the water and stir to ensure the seasoning coats the ingredients evenly. Mix everything together until well combined.
Step 9
Now, simmer over **medium-low heat** until the seasoning has penetrated the ingredients and the sauce has reduced to a thick consistency. Continue to cook until most of the water has evaporated; this will create the perfect topping for your rice bowl. Once done, remove the pan from the heat temporarily.
Step 10
Prepare a fried egg according to your preference to top the rice bowl. A soft-boiled egg with a runny yolk is delicious, or you can opt for a well-done, crispy egg.
Step 11
Place warm cooked rice in a bowl attractively. Generously spoon the prepared Tuna Kimchi topping over the rice. Adding a fried egg, shredded seaweed (gim), and sesame seeds will make it even more appealing.
Step 12
And there you have it! Your delicious Tuna Kimchi Rice Bowl is complete. Enjoy this simple yet satisfying meal. Bon appétit!
