Spicy & Sweet Kimchi and Chili Tuna Stir-Fry
A Quick & Delicious Rice Companion Made with Just One Can of Chili Tuna
Have a can of chili tuna lying around and want to make it more exciting? This Kimchi and Chili Tuna Stir-Fry is the perfect solution! It’s incredibly satisfying to mix this savory-sweet dish with a bowl of hot rice. It’s so good, it’ll disappear in no time!
Main Ingredients- 1 can (150g) Chili Tuna
- 2/3 head of Kimchi (or equivalent of 2 large cabbage leaves)
- 50g Spam or similar processed meat (like Luncheon Meat)
Seasoning & Others- 1 Tbsp Oligodang (Korean corn syrup or honey)
- 1/2 tsp MSG (optional)
- 1/2 Tbsp Gochujang (Korean chili paste – optional)
- A splash of water
- A little chopped green onion (for garnish, optional)
- 1 Tbsp Oligodang (Korean corn syrup or honey)
- 1/2 tsp MSG (optional)
- 1/2 Tbsp Gochujang (Korean chili paste – optional)
- A splash of water
- A little chopped green onion (for garnish, optional)
Cooking Instructions
Step 1
Start by emptying the entire can of chili tuna, including its oil, into a frying pan. Don’t drain the oil; it adds great flavor to the stir-fry.
Step 2
Dice the processed meat (Spam or similar) into bite-sized cubes, about 1cm thick. Add the diced meat to the frying pan with the chili tuna. Stir-fry over medium heat until the meat is lightly browned. The rendered fat from the meat will further enhance the flavor.
Step 3
Finely chop the kimchi. Add the chopped kimchi to the pan and stir-fry with the tuna and meat. At this stage, you can add 1/2 Tbsp of gochujang for an extra kick of spice, if you like (you can omit this if your kimchi is already very spicy). Mix in 1/2 tsp of MSG (if using) for enhanced umami and 1 Tbsp of oligodang for a touch of sweetness. Stir everything together until well combined, aiming for a perfect balance of savory and sweet.
Step 4
To prevent sticking and to help meld the flavors, add a very small amount of water (about 1-2 tablespoons). Reduce the heat to low and let the mixture simmer gently, stirring occasionally, until the sauce thickens and becomes glossy. This allows the kimchi and tuna to soften and the flavors to fully integrate. Just before serving, garnish with a sprinkle of chopped green onions for a fresh touch (optional). This Kimchi and Chili Tuna Stir-Fry is a fantastic side dish. Serve it generously over a bowl of warm rice, perhaps with some seasoned seaweed flakes (gimjaban), and mix it all together. It’s a complete and satisfying meal on its own!
