Kimchi Tuna Fried Rice

Method5 steps · about 15 min

1. 1

   Step 1: Have the already cooked rice ready; if freshly cooked, spread it on a wide plate and cool for 10 minutes. Mix the kimchi juice (1 Tbsp), gochujang (1 Tbsp), soy sauce (1/2 Tbsp) and sugar (1/2 Tbsp) in a bowl. For fresh unsoured kimchi only, mix in 1/4–1/2 tsp rice vinegar. Heat a pan over medium-high heat and spread some cooking oil over it.

   Uses Cooking oil, as needed for frying · 1 Tbsp kimchi juice (liquid from kimchi container) · 1 Tbsp gochujang (Korean chili paste) · 1/2 Tbsp regular soy sauce · 1/2 Tbsp raw or brown sugar · 1/4–1/2 tsp rice vinegar, only if using fresh unsoured kimchi

2. 2

   Step 2: Add the chopped kimchi (1 cup) to the heated oil and stir for 2–3 minutes, until softened. Add the drained canned tuna (185 g) and mix until well combined.

   Soften kimchi before tuna · 2 minUses Heated cooking oil · 1 cup kimchi, cut into small pieces · 185 g canned tuna, drained

3. 3

   Step 3: Add the already cooked rice (2 cups) and all the prepared seasoning sauce to the kimchi and tuna. Stir thoroughly and continue cooking until the rice is hot throughout.

   Uses Cooked kimchi and tuna · 2 cups cooked short- or medium-grain rice · Mixed seasoning sauce

4. 4

   Step 4: Add the optional drained corn kernels (50 g) and the toasted sesame oil (1 Tbsp). Mix until well combined and hot.

   Uses Hot kimchi tuna fried rice · 50 g canned corn kernels, drained (optional) · 1 Tbsp toasted sesame oil

5. 5

   Step 5: Divide the fried rice between two servings. Add any optional thinly sliced green onion, toasted sesame seeds and dried seaweed strips. Top with an already cooked sunny-side-up egg if desired, then serve.

   Uses Finished kimchi tuna fried rice · Green onion, thinly sliced (optional) · Toasted sesame seeds, to garnish (optional) · Dried seaweed strips, to garnish (optional) · Cooked sunny-side-up egg, to serve (optional)