Delicious Tuna Kimchi Rice Bowl: The Ultimate Home-Cooked Meal!
Stir-fried Kimchi Recipe: Easy Tuna Kimchi Stir-fry for a Perfect Rice Bowl
This tuna kimchi stir-fry over rice is a delightful combination of well-fermented kimchi and savory canned tuna. It’s an easy and quick dish to make with simple ingredients, perfect as a special rice bowl or even as a fantastic side dish. Enjoy a hearty meal served over warm rice, or pair it with soft tofu for an equally delicious experience.
Essential Ingredients
- 1/4 head aged napa cabbage kimchi (approx. 300g)
- 1 small can of tuna (approx. 100g)
- 1 stalk green onion
- 1/4 onion
- 1 Korean chili pepper (optional, adjust spiciness)
Cooking Instructions
Step 1
First, let’s prepare all the stars of our rice bowl. You’ll need about 1/4 head of well-fermented napa cabbage kimchi, 1 stalk of green onion for fragrant oil, 1/4 onion to add sweetness, and if you like a bit of heat, 1 Korean chili pepper. Also, grab one small can of tuna.
Step 2
The quality of the kimchi is key to the flavor of this dish, so take your 1/4 head of well-fermented napa cabbage kimchi and chop it into bite-sized pieces. Cutting them about 1.5cm wide ensures the seasoning penetrates well.
Step 3
We’re going to make some delicious ‘green onion oil’ with this 1 stalk of green onion. Finely mince it so its fragrant aroma infuses the oil beautifully.
Step 4
Thinly slice the 1/4 onion. The onion’s natural sweetness will balance the tanginess of the kimchi.
Step 5
The 1 Korean chili pepper is optional, but a little spice adds a wonderful complexity to the dish. Mince it finely.
Step 6
Open the can of tuna and drain out the oil thoroughly. This is important to prevent the rice bowl from becoming too greasy.
Step 7
Now, let’s start stir-frying. Heat about 2 tablespoons of cooking oil in a pan and add all the minced green onions.
Step 8
Cook the green onions over medium heat until they are fragrant and lightly golden. This process creates the flavorful ‘green onion oil’ which is the foundation of our stir-fry.
Step 9
Once the green onion oil is infused with flavor, add the chopped kimchi to the pan and stir-fry it together. Keep stirring to prevent the kimchi from sticking to the bottom.
Step 10
As the kimchi begins to cook, sprinkle in 1 tablespoon of gochugaru (Korean chili powder) and stir-fry it into the kimchi. Cooking the chili powder helps deepen the color and flavor.
Step 11
Add about 0.5 tablespoon of sugar to soften the tartness of the kimchi and enhance its flavor. You can adjust the amount of sugar based on the kimchi’s saltiness and fermentation level.
Step 12
Add the drained tuna to the pan and mix it well with the kimchi. Avoid overcooking the tuna, as it can become dry and tough. Just stir-fry until everything is combined.
Step 13
Add 0.5 tablespoon of minced garlic and stir-fry. The pungent aroma of garlic will further enhance the flavors of the tuna and kimchi.
Step 14
Add 1.5 tablespoons of soy sauce for seasoning. Stir well to ensure the soy sauce is evenly distributed throughout the ingredients.
Step 15
Add the thinly sliced onions and stir-fry. As the onions become translucent and release their sweetness, the flavor of the rice bowl will become even richer.
Step 16
Add the minced Korean chili pepper and give it a quick mix. The spicy aroma will stimulate your appetite.
Step 17
Finally, season with a pinch of black pepper for an extra layer of aroma.
Step 18
Just before turning off the heat, drizzle in 1 tablespoon of perilla oil. Its nutty aroma will complete the overall flavor profile. Adding it at the end prevents its delicate fragrance from evaporating.
Step 19
And there you have it – a delicious tuna kimchi stir-fry! We’ll now pile this generously over a bowl of warm rice to create our inviting rice bowl.
Step 20
To enjoy it as a rice bowl, top it with a fried egg with a runny yolk, or simply place the stir-fry directly over a bed of rice. Mix everything together and enjoy! You can also sprinkle with seaweed flakes or sesame seeds to your preference.
