Spicy, Sweet, and Savory Stir-Fried Young Radish Kimchi with Tuna
Transform Overly Sour Young Radish Kimchi into a Delicious Side Dish with Tuna!
Freshly made kimchi is wonderful, but kimchi that has aged to a deep, complex flavor is equally captivating. However, when kimchi becomes too sour, it can be challenging to enjoy it as is. This recipe is for you if you have some very sour young radish kimchi from a few months ago that’s too tangy to eat on its own. We’re transforming it into a delicious, savory, and slightly sweet stir-fried dish by adding plenty of tuna! The sourness will be mellowed, and the umami will be enhanced, creating a magical side dish that will have you finishing your rice in no time. Let’s get cooking!
Ingredients
- Sour young radish kimchi 400g
- Canned tuna 100g, 2 cans
- Cooking wine (Mirin) 1 Tbsp
- Sesame oil 3 Tbsp
- Minced garlic 2 Tbsp
- Sugar 2 Tbsp
- Gochujang (Korean chili paste) 2 Tbsp
- Sesame seeds (for garnish)
Cooking Instructions
Step 1
For young radish kimchi that’s too sour to eat as is, rinsing off some of the seasoning can help mellow the tanginess. If you stir-fry it directly, the strong sourness will remain prominent, overpowering other flavors. Rinsing it with water will also remove any slightly off-putting fermented smell, making it much more palatable.
Step 2
Rinse the kimchi gently about two times. Over-rinsing or rinsing too vigorously can wash away the delicious kimchi flavor itself, so focus on removing just the excess seasoning.
Step 3
I started with 400g of sour young radish kimchi. After rinsing and squeezing out the excess water, it weighed approximately 350g. Make sure to squeeze out the water well after rinsing.
Step 4
I used two 100g cans of tuna. While you can adjust the amount of tuna to your preference, 200g provides a perfect balance of flavor with the young radish kimchi.
Step 5
Drain the oil from the canned tuna and add it to the pan. Then, add 1 Tbsp of cooking wine (mirin), 2 Tbsp of minced garlic, and 3 Tbsp of sesame oil for a rich, nutty aroma.
Step 6
Stir-fry the tuna over medium heat for about 3 minutes, or until the fishy smell dissipates and the minced garlic is lightly cooked. This step helps remove any unpleasant odors from the tuna and infuses it with garlic flavor.
Step 7
Add the rinsed young radish kimchi to the pan with the stir-fried tuna.
Step 8
Add 2 Tbsp of sugar and stir-fry with the kimchi. The sugar helps to neutralize the sourness and adds a subtle sweetness, enhancing the overall flavor. Adjust the amount of sugar based on how sour your kimchi is. If it’s extremely sour, you can add a little more sugar after tasting the finished dish. Adding too much sugar initially might throw off the balance.
Step 9
Now, add 2 Tbsp of gochujang (Korean chili paste) and continue to stir-fry. You can add a bit more chili powder if you like it spicier, but gochujang alone provides plenty of savory and spicy notes. Stir everything together until well combined.
Step 10
Once stir-fried, the intense sourness disappears, replaced by a delightful blend of savory tuna and the tangy umami of kimchi. This ‘Stir-Fried Young Radish Kimchi with Tuna’ is a fantastic main side dish.
Step 11
Just like overly sour napa cabbage kimchi, extremely sour young radish kimchi can be difficult to eat. However, by adding tuna and stir-frying, you create an irresistible side dish that perfectly complements rice. It’s not overly spicy or salty, offering a comforting and addictive flavor that will have you reaching for more. Don’t miss out on making this delicious recipe!
