Flavor Explosion! Tuna & Aged Kimchi Stir-Fry Recipe
The Secret to Delicious Kimchi Stir-Fry: Mastering Aged Kimchi and Tuna Stir-Fry
This Tuna and Aged Kimchi Stir-Fry, with its perfect balance of spicy, sweet, and savory flavors, is a frequent favorite on our dining table. My partner absolutely adores kimchi stir-fry, so we make it often in small batches. Enjoy the deep, rich flavor of aged kimchi combined with the savory goodness of tuna with this special recipe.
Ingredients (Measurements in Tablespoons, using Korean rice spoon)- 352g aged kimchi (rinsed)
- 85g can of tuna
- 200g green onion (mostly white parts)
- 0.7 Tbsp minced garlic (approx. 7g)
- 3 Tbsp perilla oil (2 Tbsp + 1 Tbsp)
- 1 Tbsp Gochugaru (Korean chili flakes, approx. 10g)
- 0.6 Tbsp sugar (approx. 6g)
- 1 Tbsp Oligodang (corn syrup, approx. 10g, for shine and sweetness)
- 2 Tbsp olive oil (approx. 20ml)
- 100ml water
- 1.5 Tbsp sesame seeds (generously sprinkled for nuttiness)
Cooking Instructions
Step 1
First, prepare the aged kimchi. Take the desired amount of aged kimchi, lightly shake off any excess filling, and rinse it thoroughly under running water. Squeeze out as much water as possible by hand.
Step 2
Place the squeezed aged kimchi in a bowl. Using scissors or a knife, cut it into bite-sized pieces, about 1.5 to 2 cm in length. Cutting it this way will improve its texture when stir-fried.
Step 3
Finely chop the green onions, focusing on the white parts. Measure out 0.7 Tbsp of minced garlic and set it aside.
Step 4
Add the chopped green onions and minced garlic to the bowl with the cut aged kimchi.
Step 5
Now it’s time to add the seasonings. Add 0.6 Tbsp of sugar to gently balance the sourness of the aged kimchi.
Step 6
Add 1 Tbsp of Gochugaru for a spicy kick. You can adjust the amount based on the kimchi’s spiciness and your preference.
Step 7
Drizzle in 2 Tbsp of perilla oil to enhance the flavor. The nutty aroma of the perilla oil blends beautifully with the aged kimchi.
Step 8
Put on disposable gloves and gently knead the aged kimchi with your hands to ensure the seasonings are evenly distributed. Well-mixed seasonings will result in a delicious stir-fry.
Step 9
Cover the bowl with plastic wrap and let it marinate at room temperature for about 20 minutes. Marinating the kimchi like this deepens its flavor and enhances the overall taste of the stir-fry. It makes a much tastier kimchi stir-fry than cooking it immediately!
Step 10
After 20 minutes, heat 2 Tbsp of olive oil in a stir-fry pan over medium heat. Once the pan is hot, add all the marinated aged kimchi.
Step 11
Stir-fry the aged kimchi for about 3 minutes over medium heat. This stir-frying process softens the kimchi, making it even more delicious.
Step 12
Once the kimchi is slightly cooked, pour in 100ml of water. Adding water prevents the kimchi from burning while cooking and keeps it moist.
Step 13
When the water comes to a boil, reduce the heat to medium-low, cover the pan, and let the kimchi cook for about 5 minutes. This step ensures the kimchi becomes tender and moist all the way through.
Step 14
After 5 minutes, open the lid and add the entire can of tuna, drained of its oil. Stir well to combine the tuna with the kimchi and continue stir-frying.
Step 15
Add 1 Tbsp of Oligodang (corn syrup) to give the stir-fry a glossy sheen and a touch of sweetness. Oligodang enhances the flavor, but you can adjust or omit it if you prefer less sweetness.
Step 16
Finally, add another 1 Tbsp of perilla oil for added aroma and flavor.
Step 17
Quickly stir-fry to combine the Oligodang and perilla oil with the kimchi and tuna. Once evenly mixed, turn off the heat. Your delicious aged kimchi and tuna stir-fry is almost ready!
Step 18
Lastly, sprinkle generously with sesame seeds for a final touch. Your mouthwatering Aged Kimchi Stir-Fry with Tuna is complete! Enjoy it with a bowl of hot steamed rice.
