Step 1

*Prepare the Main Ingredients*
First, drain the oil thoroughly from the canned tuna (200g) using a sieve. Peel and thinly slice the onion. Lightly shake off excess brine from the Napa cabbage kimchi (1/4 head) and cut it into bite-sized pieces (about 2-3 cm) with scissors or a knife. Using slightly aged kimchi will result in a richer flavor.

Step 2

*Stir-frying – Step 1: Building Flavor*
Heat a wok or a wide pan over medium heat. Add 4 tablespoons of sesame oil and 1 tablespoon of minced garlic. Stir-fry until fragrant, being careful not to burn the garlic. Once fragrant, add the drained tuna and sliced onions. Stir-fry together until the onions become translucent.

Step 3

*Stir-frying – Step 2: Adding Spice*
Once the onions have softened, add 4 tablespoons of gochugaru (Korean chili flakes) and stir well to combine. Stir-fry for about a minute until the chili flakes are fragrant and slightly toasted, releasing their vibrant red oil. Then, add the chopped kimchi. Turn the heat up to high and stir-fry briskly until the kimchi is hot and sizzling. Once the kimchi starts cooking, reduce the heat to medium-low to prevent burning.

Step 4

*Stir-frying – Step 3: Adjusting Seasoning and Sweetness*
As the kimchi begins to soften and cook, add 1-2 tablespoons of fish sauce, adjusting the amount based on the saltiness of your kimchi, to enhance the umami flavor. If the kimchi is particularly sour, add 1-2 tablespoons of sugar to balance the acidity and deepen the overall taste. The stir-fry is nearing completion when the kimchi stems appear translucent and cooked.

Step 5

*Finished: Versatile Tuna Kimchi Stir-fry*
When the kimchi stems are well-coated in chili oil, have a vibrant orange hue, and the enticing aroma of cooked kimchi fills the air, turn off the heat. This stir-fry is a delicious side dish on its own. For serving as a banchan (side dish), sprinkle some toasted sesame seeds on top for added nuttiness. (If you plan to use it in other recipes, you can omit the sesame seeds.)

Step 6

*Application Recipe 1: Delicious Kimchi Fried Rice*

**Ingredients:** 1.5 cups cooked rice, a little cooking oil, 2 eggs, a pinch of chopped scallions or minced garlic, 0.5 Tbsp oyster sauce, a sprinkle of seaweed flakes, a pinch of toasted sesame seeds.

**Instructions:**
1. First, heat a little cooking oil in a pan and fry the eggs to your desired doneness (sunny-side up or over-easy).
2. In the same pan, add a little cooking oil and sauté the chopped scallions or minced garlic until fragrant.
3. Add the prepared Tuna Kimchi Stir-fry (about 40-60% of the amount of rice) to the pan and stir-fry together. Once the kimchi mixture is heated through, add the cooked rice. Break up any clumps and stir-fry until the rice grains are separated and well-coated.
4. Taste and season with 0.5 tablespoon of oyster sauce if needed for extra umami.
5. Once the rice is fragrant and perfectly stir-fried, mix in seaweed flakes and toasted sesame seeds. Transfer to a plate, top with the fried egg, and enjoy your fantastic Kimchi Fried Rice!

Step 7

*Application Recipe 2: Spicy Tuna Kimchi Stew*

**Ingredients:** 500ml anchovy-kelp broth, 1 Tbsp gochugaru (Korean chili flakes), 1 Tbsp fish sauce, salt to taste, 1/3 block firm tofu (approx. 160g), 1/2 stalk green onion, 1-2 Korean chili peppers (optional, to taste).

**Instructions:**
1. **Prepare Ingredients:** Cut the tofu into 1.5-2cm cubes. Slice the green onion diagonally. Finely chop the Korean chili peppers.
2. Pour 500ml of anchovy-kelp broth into a pot. Add the prepared Tuna Kimchi Stir-fry in a 2:1 ratio (broth to stir-fry). Stir in 1 tablespoon of gochugaru and 1 tablespoon of fish sauce. Bring to a boil over medium heat.
3. Once the stew is boiling and the chili oil from the kimchi and tuna has dispersed throughout the broth, season with salt to taste. Add the cubed tofu and simmer for another few minutes until heated through.
4. Finally, add the chopped Korean chili peppers and diagonally sliced green onions. Simmer for a minute more to finish. Enjoy your flavorful and spicy Tuna Kimchi Stew!