Description
Kimchi Tuna Fried Rice is a quick and flavorful Korean dish that brings together the tangy, fermented taste of kimchi with the savory richness of canned tuna. Spicy gochujang adds depth, while a finishing touch of sesame oil and a fried egg makes this meal comforting and satisfying. Perfect for a quick weeknight meal or a delicious way to use up leftovers!
Ingredients
- Kimchi (aged for at least two weeks)
- Canned tuna (in oil or water)
- Cooked rice (preferably day-old)
- Sesame oil
- Kimchi juice
- Gochujang (Korean chili paste)
- Soy sauce
- Sugar
- Green onions (optional)
- Toasted sesame seeds (optional)
- Dried seaweed strips (optional)
- Sunny-side-up egg (optional)
Instructions
- Prepare the Sauce: In a small bowl, mix together kimchi juice, gochujang, soy sauce, and sugar.
- Sauté the Kimchi and Tuna: Heat oil in a pan and sauté the kimchi until softened. Add canned tuna and mix well.
- Stir-Fry the Rice: Add cooked rice and pour in the prepared seasoning sauce. Stir-fry everything together until well combined.
- Finishing Touches: Drizzle with sesame oil for extra aroma. Garnish with green onions, sesame seeds, and dried seaweed if desired. Top with a sunny-side-up egg for extra richness.
- Serve & Enjoy: Serve hot and enjoy this delicious, bold-flavored Korean comfort dish!
Notes
- Using well-aged kimchi enhances the deep, tangy flavor of the dish.
- Day-old rice works best to prevent mushiness.
- Adjust gochujang based on your preferred spice level.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Korean