Simple Tuna Kimchi Rice Bowl Recipe
Simple Tuna Kimchi Rice Bowl Recipe
:: One-Bowl Wonder! Delicious Tuna Kimchi Rice Bowl, Super Simple Recipe Ready in 5 Minutes ::
This tuna kimchi rice bowl is incredibly delicious when mixed together. It’s a fantastic combination of Korean soul food, kimchi, and savory tuna! You can prepare it in advance and enjoy it conveniently at meal times, making it highly recommended for individuals living alone or for busy modern people.
Main Ingredients- Well-fermented Kimchi: 2.5 cups (including 5-6 Tbsp kimchi juice)
- Tuna: 1 can (150g), drained
- Fresh Eggs: 2
- Salt: 2 pinches (for fried eggs)
- Cooking Oil: 1 Tbsp (for fried eggs)
- Sugar: 1 Tbsp
- Gochugaru (Korean chili flakes): 1 Tbsp
- Scallion: 1/4 stalk, finely chopped
- Water: 50ml
- Black Pepper: A pinch
- Sesame Oil: 0.5 Tbsp
- Seaweed Flakes (Nori flakes): A small amount, for topping
- Warm Cooked Rice: 2 bowls
Cooking Instructions
Step 1
First, prepare about 2.5 cups of kimchi. Including 5-6 tablespoons of kimchi juice will add more savory flavor. If your kimchi is very sour, you can add a little more sugar. Rinse the kimchi briefly under running water to reduce some of its sharpness, then cut it into bite-sized pieces, about 1-2 cm long.
Step 2
Prepare 2 fresh eggs, ensuring the yolks are intact. Heat 1 tablespoon of cooking oil in a pan over medium heat and fry the eggs. For this dish, sunny-side-up or over-easy eggs are recommended, as the runny yolk will mix beautifully with the rice and toppings, adding a creamy richness. Lightly sprinkle 2 pinches of salt over the fried eggs.
Step 3
Finely chop about 1/4 stalk of scallion. Having the scallions pre-chopped makes the cooking process smoother and more efficient.
Step 4
Add all the chopped kimchi to a pan heated over medium heat. Keep the drained tuna can nearby.
Step 5
Once the kimchi starts to soften, add another 1 tablespoon of cooking oil to the pan. This helps the kimchi cook evenly and prevents it from sticking.
Step 6
Now, add 1 tablespoon of sugar and 1 tablespoon of gochugaru. Stir-fry the kimchi for about 3-5 minutes until it becomes tender and slightly softened. The sugar balances the acidity of the kimchi, while the gochugaru adds a pleasant spicy kick, enhancing the overall flavor of the rice bowl.
Step 7
When the kimchi is nicely softened, add the drained tuna to the pan. Stir and cook together with the kimchi for another 1-2 minutes. Be careful not to overcook the tuna, as it can become dry and tough.
Step 8
Once the kimchi and tuna are well combined, add the chopped scallions and stir-fry for about 1 minute until fragrant. Adding the scallions towards the end preserves their fresh aroma and flavor.
Step 9
Pour in 50ml of water to keep the mixture moist and prevent it from burning. Continue to cook until the water has mostly evaporated, about 2-3 minutes. This creates a delicious, cohesive sauce for the rice bowl.
Step 10
Turn off the heat. Sprinkle a pinch of black pepper to remove any gamey smell from the tuna. Finally, drizzle in 0.5 tablespoon of sesame oil and mix gently. The sesame oil adds a wonderful nutty aroma and depth of flavor.
Step 11
Serve 2 bowls of warm cooked rice. Top the rice generously with the prepared tuna kimchi mixture. You can adjust the ratio of rice to topping according to your preference.
Step 12
Finally, carefully place the fried egg on top of the mixture. Sprinkle a little seaweed flakes for garnish. Your delicious Tuna Kimchi Rice Bowl is ready to be enjoyed!
