Savory Stir-Fried Cabbage Kimchi with Tuna and Warm Tofu
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This recipe features a delightful twist on cabbage kimchi, inspired by the TV show ‘Matnamui Gwangjang’! While fresh, crunchy cabbage kimchi is wonderful on its own, it transforms into a hearty meal or a perfect snack for makgeolli when stir-fried with tuna after it has slightly aged. It offers a delightful balance of tangy and savory flavors, retaining the satisfying crunch of the cabbage. Paired with soft, warm tofu, it becomes a complete and comforting dish. This is an ideal way to use up slightly aged cabbage kimchi or to create a quick, yet impressive, meal. You’ll be amazed at how delicious it is with minimal effort and no need for extra seasonings like garlic or scallions!
Main Ingredients- 800g aged cabbage kimchi (slightly sour from fermentation, suitable for stir-frying)
- 1 block of tofu
- 2 cans of tuna (a mix of spicy and mild tuna can be used, to your preference)
- 3 Tbsp perilla oil (deul oil)
- 2 Tbsp vinegar
- 1 Tbsp plum extract (or 1 tsp sugar)
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the tuna. Using a combination of spicy and mild tuna can help balance the flavors. Drain the excess oil from both cans of tuna using a sieve. Then, start stir-frying the tuna in a pan, utilizing its natural oil. This step infuses the dish with rich tuna flavor.
Step 2
Prepare the star ingredient: the aged cabbage kimchi. While delicious when fresh and crunchy, kimchi that has slightly fermented and developed a pleasant tang is perfect for stir-frying and pairs wonderfully with the other ingredients.
Step 3
Once the tuna is lightly fried, add the prepared cabbage kimchi to the pan. Stir-fry everything together, adding 3 tablespoons of perilla oil. The nutty aroma of the perilla oil will enhance the cabbage’s natural flavors. Since the kimchi is already seasoned, there’s no need to add extra salt or soy sauce. You can also skip adding garlic or scallions, as the kimchi itself provides a deep flavor.
Step 4
If your cabbage kimchi isn’t tangy enough, add 2 tablespoons of vinegar. This will introduce a pleasant sourness, giving it the characteristic flavor of stir-fried aged kimchi. This tip is also useful if you’re making stir-fried kimchi from regular, less sour kimchi. To balance the flavors and reduce any raw taste from the cabbage, add 1 tablespoon of plum extract (or 1 teaspoon of sugar) for a hint of sweetness.
Step 5
Stir-fry until the cabbage softens and all the ingredients are well combined. Once cooked, turn off the heat. Finish by sprinkling 1 teaspoon of toasted sesame seeds over the top for an extra nutty aroma.
Step 6
Slice the tofu into your desired serving size. Briefly blanch it in boiling water or microwave it for about 3 minutes until warm. Drizzle a little perilla oil over the warm tofu and sprinkle with toasted sesame seeds. Serve the stir-fried cabbage kimchi with tuna alongside the warm tofu. Enjoy this delicious dish, which also makes a fantastic companion to a glass of makgeolli!
