Savory Tuna Kimchi Stir-fry & Delicious Kimchi Kimbap Recipe
Creative Use for Leftover Kimchi: Making Spicy-Sweet Tuna Kimchi Stir-fry and Nostalgic Kimchi Kimbap
To make the most of the abundant kimchi from our last batch of ‘gimjang’ (kimchi-making season), I decided to whip up a delicious kimchi stir-fry. And to evoke the warm memories of my mom’s homemade kimbap, I prepared that too! This combination is a true rice-lover’s dream, perfect for a satisfying meal with minimal side dishes.
For the Tuna Kimchi Stir-fry
- 1 whole head of napa cabbage kimchi (well-fermented)
- 2 Tbsp sugar (adjust according to kimchi’s sourness)
- 1 can (approx. 150-200g) tuna (drained of oil)
- 1 stalk of green onion
- 1 Tbsp fish sauce or Korean soup soy sauce
- 2 Tbsp regular soy sauce
- 1 Tbsp minced garlic
For the Kimbap
- 10 sheets of kimbap seaweed (gim)
- 1/2 head portion of stir-fried kimchi (tuna kimchi stir-fry or regular)
- 1 carrot
- 4 eggs
- 1 small can of Spam or similar canned ham
- 2 sheets of fish cake (eomuk)
- 1 container of pickled radish (danmuji) or pickled radish wraps (ssammu)
- 10 perilla leaves (kkaennip)
- Pinch of salt
- A little olive oil or cooking oil
- 10 sheets of kimbap seaweed (gim)
- 1/2 head portion of stir-fried kimchi (tuna kimchi stir-fry or regular)
- 1 carrot
- 4 eggs
- 1 small can of Spam or similar canned ham
- 2 sheets of fish cake (eomuk)
- 1 container of pickled radish (danmuji) or pickled radish wraps (ssammu)
- 10 perilla leaves (kkaennip)
- Pinch of salt
- A little olive oil or cooking oil
Cooking Instructions
Step 1
First, prepare the kimchi for both the stir-fry and as a kimbap filling. Finely chop the kimchi into bite-sized pieces. It’s a great way to use up that delicious ‘gimjang’ kimchi and get ready for the next batch!
Step 2
Heat a little oil in a pan over medium-low heat. Add the chopped green onion and minced garlic, and sauté until fragrant. Be careful not to burn the garlic as you gently infuse the oil with their aromas.
Step 3
Once fragrant, add the chopped kimchi to the pan. Stir in the sugar (2 Tbsp), fish sauce (1 Tbsp), and regular soy sauce (2 Tbsp). Stir-fry until everything is well combined. If your kimchi is particularly sour, add a little more sugar to balance the flavor. (Note: I doubled the amount of kimchi for this recipe.)
Step 4
Drain the oil thoroughly from the canned tuna and add it to the kimchi stir-fry. Draining the oil results in a cleaner, more savory taste. (Tip: If you prefer plain kimchi stir-fry without tuna, you can set aside a portion before adding the tuna.)
Step 5
As the kimchi stir-fry nears completion, taste it. If it’s too sour, add a tiny bit more sugar. For an extra boost of umami, you can drizzle a little soy sauce around the edges of the pan and let it caramelize slightly.
Step 6
And there you have it – a delicious tuna kimchi stir-fry! It’s perfect served over warm rice, making it a true ‘rice thief’. You can also enjoy it as a standalone side dish.
Step 7
Now, let’s prepare the kimbap fillings. Wash and thinly julienne the carrot. Heat a generous amount of olive oil (or cooking oil) in a pan. Add the julienned carrots and a pinch of salt, then stir-fry until the carrots are tender and have a vibrant orange hue.
Step 8
Time for the egg garnish. Crack the 4 eggs into a bowl, remove the chalazae (the white stringy bits), and lightly season with salt. Whisk well. (Tip: For a smoother, more refined garnish, strain the egg mixture through a fine-mesh sieve.) Heat a pan over low heat, lightly grease it with oil using a paper towel, then pour a thin layer of the egg mixture. Cook until set, then flip and cook the other side until lightly golden.
Step 9
Once the egg garnish has cooled slightly, cut it into thin strips. These will add beautiful color to your kimbap, alongside the carrots.
Step 10
Rinse the fish cake sheets under cold water to remove any residue, then julienne them. Lightly oil a pan and sauté the julienned fish cake with a little soy sauce, minced garlic, and oligosaccharide (or sugar). Stir-fry until the flavors meld together.
Step 11
Julienne the cooked egg garnish to match the thickness of the fish cake. Now you have your three essential kimbap fillings: carrots, egg, and fish cake, ready to go!
Step 12
Instead of regular kimbap ham, we’ll use Spam. Slice the Spam into bite-sized pieces and pan-fry until golden brown. Feel free to use any canned ham you have on hand. If it’s too greasy, gently press it with a paper towel to absorb excess oil.
Step 13
Cook the rice until it’s fluffy and slightly firm. While the rice is still hot, season it with a pinch of salt and a generous drizzle of sesame oil. Gently mix with a rice paddle, being careful not to mash the grains.
Step 14
We’ve prepared two types of kimchi stir-fry for today’s kimbap: one with tuna and one without. You can choose your favorite or use both!
Step 15
If you don’t have pickled radish (danmuji), pickled radish wraps (ssammu) make a great substitute. Lightly rinse the ssammu under running water and pat dry. Their crisp texture will add another delightful layer to your kimbap.
Step 16
Now it’s time to assemble the kimbap! Set up your ‘kimbap station’ like a chef’s workspace. Carefully arrange all your prepared ingredients, and get ready to roll some delicious kimchi kimbap!
Step 17
When rolling the kimbap, spread a thin layer of rice over the seaweed sheet. Then, place half a perilla leaf on top of the rice. The perilla leaf acts as a barrier, preventing the moisture from the kimchi stir-fry from making the seaweed soggy.
Step 18
Generously layer your chosen fillings on top of the rice and perilla leaf: stir-fried kimchi, egg garnish, carrots, fish cake, Spam, and pickled radish (or ssammu). Gather the fillings towards the center and roll the seaweed tightly to prevent them from falling out.
Step 19
Arranging the neatly rolled kimbap rolls side-by-side brings back the excitement of school picnics from childhood. It’s a truly rewarding sight!
Step 20
Slice the finished kimbap into bite-sized pieces. For an extra sheen and flavor, brush a little sesame oil on the cut sides. Enjoy your delicious creation!
