Spicy & Sweet Stir-Fried Kimchi with Tuna
How to Make Delicious Stir-Fried Kimchi Using Spicy Tuna
This is a side dish I made because I thought stir-frying regular kimchi and then adding spicy tuna would be delicious. It’s a great way to add an extra kick to your typical kimchi stir-fry. ^^
Ingredients
- 280g Ripe Kimchi (well-fermented kimchi with a pleasant tang works best)
- 150g Spicy Tuna (canned)
- 1 Tbsp Perilla Oil (or sesame oil)
- 1 Tbsp Sugar (adjust to your kimchi’s sourness)
- 10ml Water (approx. 2 Tbsp)
- Cooking Oil (for stir-frying)
- A pinch of Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, rinse the ripe kimchi briefly under running water and squeeze out excess moisture. Then, chop it into bite-sized pieces, about 2-3 cm long. Avoid chopping too finely, as it might clump together when cooked.
Step 2
Heat 1-2 tablespoons of cooking oil in a frying pan over medium heat. Add the chopped kimchi and stir-fry. Make sure to stir occasionally to prevent the kimchi from sticking to the pan.
Step 3
Once the kimchi becomes translucent and starts to change color as it cooks, add 1 tablespoon of sugar. Stir well to combine with the kimchi and continue to stir-fry. The sugar helps to balance the sourness of the kimchi and adds a pleasant sweetness.
Step 4
Next, pour in 10ml of water (about 2 tablespoons). Adding water will help the kimchi become moist and allow the seasonings to be absorbed more evenly.
Step 5
Let the kimchi simmer for about 1 to 2 minutes, allowing it to meld with the liquid and develop a glossy sheen. Just before turning off the heat, drizzle in 1 tablespoon of perilla oil and sprinkle with a pinch of toasted sesame seeds for an added nutty aroma. This dish is delicious served immediately, but the flavors deepen beautifully if you let it cool slightly before storing in an airtight container.
