Spicy and Sweet Stir-Fried Aged Kimchi with Tuna
Delicious Two-Part Kimchi with Aged Kimchi and Tuna Stir-Fry
Rediscover the comforting taste of home with this delightful dish! We’re making ‘Dubu Kimchi’ using aged kimchi stir-fried to perfection with savory tuna. While pork is a classic choice, I personally prefer the lighter, yet deeply flavorful, tuna version. This recipe offers a wonderful texture, with the soft tofu complementing the chewy, flavorful kimchi. It’s a fantastic dish for any occasion, whether it’s a casual meal or a side for drinks.
Main Ingredients
- 1/4 head aged kimchi
- 2 blocks firm tofu
- 1 can (approx. 150g) tuna
- 1/2 stalk green onion
- 1 chili pepper (jalapeño or similar)
- 1/2 red bell pepper
- 1 Tbsp onion oil
Seasoning & Stir-Fry Ingredients
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (or soy sauce)
- 1 Tbsp minced garlic
- 1 Tbsp dried shrimp powder (optional, for enhanced flavor)
- 1 Tbsp sugar (or corn syrup)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (or soy sauce)
- 1 Tbsp minced garlic
- 1 Tbsp dried shrimp powder (optional, for enhanced flavor)
- 1 Tbsp sugar (or corn syrup)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Rinse the aged kimchi under running water briefly to adjust the sourness, then chop it into bite-sized pieces (about 2-3cm). Squeeze out as much excess liquid as possible by hand, as too much moisture can make the stir-fry watery.
Step 2
Drain the tuna well using a sieve. If the tuna can contains oil mixed with canola oil, you can save this oil for later use, as it adds a pleasant flavor. (Using the tuna’s own oil is also perfectly fine.)
Step 3
Gently press the tofu blocks with paper towels to remove excess water. Then, place the tofu in a microwave-safe dish and heat for about 2 minutes until warm. This helps the tofu blend better with the stir-fried kimchi. Alternatively, you can steam it or pan-fry it until lightly golden.
Step 4
Heat 1 Tbsp of onion oil (or cooking oil) in a pan over medium-high heat. Add the squeezed aged kimchi and stir-fry until it softens and becomes fragrant. Once the kimchi starts to cook, add 1 Tbsp of gochugaru and 1 Tbsp of minced garlic. Continue to stir-fry, being careful not to burn the garlic, to enhance the kimchi’s flavor.
Step 5
Add the drained tuna and 1 Tbsp of dried shrimp powder (if using for extra depth of flavor). Stir-fry quickly over high heat. Gently mix to avoid breaking up the tuna too much, keeping its shape intact.
Step 6
Turn off the heat. Finally, stir in 1 Tbsp of sesame oil and 1 Tbsp of toasted sesame seeds for a nutty aroma. Give it a final gentle mix, and your delicious aged kimchi and tuna stir-fry is ready!
Step 7
Arrange the warm tofu blocks attractively on a serving plate. Spoon the prepared aged kimchi and tuna stir-fry generously in the center of the tofu. Garnish with chopped green onion, chili pepper, and red bell pepper if desired, for an even more appealing presentation.
