Do that simple kimchi tuna fried rice recipe! It’s made with pantry staples, canned tuna and Korean meals lover’s fridge staple, kimchi. It solely takes quarter-hour to cook dinner this dish! You need to actually strive it otherwise you’ll remorse it!
About Kimchi Tuna Fried Rice
Koreans love fried rice. It makes a simple meal. It’s additionally a good way to filter your fridge as properly.
Many individuals make kimchi fried rice at residence and you may actually add something you want. Although, the most typical pairs are kimchi + bacon and kimchi + canned tuna. Kimchi + spam mixture can also be getting in style as properly.
Kimchi tuna fried rice (Kimchi Chamchi Bokkeumbap, 김치참치 볶음밥) is made with aged kimchi, canned tuna, cooked rice, gochujang, soy sauce, and sesame oil as the principle elements.
In contrast to kimchi fried rice made with bacon or spam, tuna kimchi fried rice has a lighter taste and isn’t as smoky or greasy. Nonetheless, it’s saucy, scrumptious and filled with umami wealthy taste because of its scrumptious sauce.
Finest Cooking Ideas
- Kimchi – For fried rice, you need to use bitter kimchi that’s at the very least two weeks previous. So, I usually name it ‘aged kimchi”. Combine in 1/4 teaspoon rice vinegar to 1/2 teaspoon in case your kimchi is contemporary and desires extra tanginess.
- Canned Tuna – You should utilize canned tuna both in oil or in water, it doesn’t matter an excessive amount of which one. Oil-based canned tuna gives you a extra savory style and a extra complicated taste than water-based canned tuna.
- Rice selection – Koreans usually eat brief or medium grain, japonica rice. These varieties are shorter, rounder, and stickier than long-grain, indica rice. Nicely-known examples embody Calrose rice and Koshihikari rice. These are also called sushi rice, as they’re used whenever you make sushi. So that is the rice I used for my recipe. You possibly can use a long-grain rice, akin to Jasmine or Basmati, however I personally choose short-grain rice as a result of it offers me a extra pure, candy style and a fuller feeling.
- Finest rice for fried rice – For optimum fried rice consistency, it’s best to make use of day-old rice that has been chilled within the fridge. Nonetheless, if you happen to don’t have this, you may make this by cooking the rice with barely much less water than traditional. It will lead to drier textured rice. Settle down the rice by spreading it on a baking sheet or broad plate for 10 minutes earlier than cooking it.
- Garnish – The preferred garnish for kimchi fried rice is a sunny-side up fried egg. You may also strive shredded dried seaweed, toasted sesame seeds, and thinly sliced inexperienced onions. For comfort, I used a Japanese furikake (rice seasoning flakes) bottle that comprises dried seaweed and sesame seeds. It really works simply as properly.
Korean Canned Tuna Recipes
If you wish to study different Korean dishes utilizing canned tuna, verify the recipes under!
Additionally, when you’ve got a number of kimchi in your fridge and are searching for some inventive concepts, don’t neglect to verify my 14 scrumptious methods to eat kimchi publish!
Components for Kimchi Tuna Fried Rice (Serves 2 to three)
Fundamental
- Some cooking oil
- 1 cup kimchi, reduce into small items
- 185g / 6.5 ounces canned tuna, drained
- 2 cups cooked rice
- (non-obligatory) 50g / 1.8 ounces canned corn kernels, drained
- 1 Tbsp toasted sesame oil
Seasoning Sauce
- 1 Tbsp kimchi juice (liquid from kimchi container)
- 1 Tbsp gochujang (Korean chili paste), scale back if you happen to don’t tolerate spicy meals
- 1/2 Tbsp soy sauce, common (I exploit Kikkoman model)
- 1/2 Tbsp sugar (uncooked sugar or brown sugar)
Garnish (Elective)
- inexperienced onions, thinly sliced
- toasted sesame seeds
- dried seaweed strips
- sunny aspect up fried egg
Notes
- Ideally, the kimchi must be at the very least two weeks previous. If not, add 1/4 teaspoon to 1/2 teaspoon rice vinegar into the kimchi juice to make it bitter.
- 1 Tbsp = 15 ml, 1 Cup = 250 ml
- If you wish to study extra about Korean elements, verify my important Korean elements checklist.
The right way to Make Kimchi Tuna Fried Rice
1. Add the elements for the seasoning sauce to a bowl and blend properly. Put aside. Place a pan over medium-high warmth and add cooking oil when it’s scorching sufficient. Unfold round with a spatula.
2. Add the kimchi and stir for two to three minutes, till softened. Add the canned tuna and blend till properly mixed.
3. Add the rice and the seasoning sauce, combine them collectively totally.
4. Add the corn kernels (non-obligatory) and sesame oil. Combine till properly mixed. Serve. Garnish with sesame seeds, inexperienced onion, and dried seaweed strips. Place a sunny aspect egg on prime. Take pleasure in!
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Add the elements for the seasoning sauce to a bowl and blend properly. Put aside. Place a pan over medium-high warmth and add cooking oil when it’s scorching sufficient. Unfold round with a spatula.
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Add the kimchi and stir for two to three minutes, till softened. Add the canned tuna and blend till properly mixed.
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Add the rice and the seasoning sauce, combine them collectively totally.
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Add the corn kernels (non-obligatory) and sesame oil. Combine till properly mixed. Serve. Garnish with sesame seeds, inexperienced onion, and dried seaweed strips. Place a sunny aspect egg on prime. Take pleasure in!
- Ideally, the kimchi must be at the very least two weeks previous. If not, add 1/4 teaspoon to 1/2 teaspoon rice vinegar into the kimchi juice to make it bitter.
- 1 Tbsp = 15 ml, 1 Cup = 250 ml
- If you wish to study extra about Korean elements, verify my important Korean elements checklist.
Energy: 490kcal | Carbohydrates: 54g | Protein: 32g | Fats: 15g | Saturated Fats: 3g | Polyunsaturated Fats: 6g | Monounsaturated Fats: 6g | Ldl cholesterol: 17mg | Sodium: 691mg | Potassium: 319mg | Fiber: 1g | Sugar: 5g | Vitamin A: 98IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg
The diet info proven is an estimate offered by a web based diet calculator. It shouldn’t be thought of an alternative choice to knowledgeable nutritionist’s recommendation.
