Spicy Kimchi and Savory Tuna Rice Bowl: A Perfect Harmony!
Super Simple Solo Meal: Kimchi Tuna Rice Bowl to Revive Your Appetite
By the time I get home from work, I’m often so hungry I wonder if I even ate lunch! This is why talk of diets feels like a fantasy. While I sometimes share dinner with my husband, there are days I can’t eat with him. This week is my ‘solo dining week,’ yay! I initially planned to just stir-fry kimchi, but felt something was missing, so I added tuna. Thus, a simple kimchi rice bowl transformed into a delicious kimchi and tuna rice bowl. If you’re looking for a quick and satisfying meal after work or on a weekend, try this amazing rice bowl and rediscover your appetite!
Ingredients
- 1/4 head of well-fermented kimchi
- 2 cans of tuna (drained)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp sugar
- 2 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1 bunch chopped green onion
- 1/4 onion
Cooking Instructions
Step 1
First, finely chop the kimchi. You can cut it lengthwise and then crosswise to create small, uniform pieces. This size is ideal for a rice bowl, making it easier to eat. I made a generous amount today, as it can also be enjoyed as a side dish later, or if my husband comes home and wants to eat again. Feel free to adjust the quantity based on how much you’ll be eating.
Step 2
Heat a generous amount of cooking oil in a frying pan. Begin by stir-frying the chopped green onion, minced garlic, and sliced onion until fragrant. If you plan to stir-fry the tuna with the kimchi, add the drained tuna at this stage along with a pinch of black pepper. Stir-frying it here helps to reduce any fishy smell from the tuna. Sometimes, adding tuna later can leave a slight odor. If you’ve decided on a kimchi and tuna stir-fry from the start, this is the perfect time to add the tuna.
Step 3
Now, add the chopped kimchi to the frying pan. Drizzle in 2 tablespoons of sesame oil and stir-fry. It’s crucial to reduce the heat to **low** and cook slowly to prevent the kimchi from burning. We’re not adding any extra water, relying on the moisture from the kimchi itself. When cooked slowly on low heat, the kimchi will become tender and moist without needing extra liquid. For a rice bowl, it’s best if the mixture isn’t too watery, making it easier to mix with rice.
Step 4
Once the kimchi is slightly cooked, add 2 tablespoons of sugar and stir-fry. The amount of sugar can be adjusted based on the sourness of your kimchi. If it’s very sour, add a bit more sugar to balance the taste. If it’s less sour, use less sugar. I used kimchi that was about a year old, and it tasted wonderful.
Step 5
Add 1 tablespoon of gochujang (Korean chili paste) and stir-fry until well combined with the other ingredients. The gochujang will add a beautiful color and a rich umami flavor.
Step 6
Here’s a tip regarding when to add the tuna! While I recommended adding it earlier with the aromatics, if you prefer to add it later, this is the stage to do so. Adding it now will help maintain the texture of the tuna chunks. However, be aware that I’ve sometimes noticed a slight fishy smell when tuna is added this late. Consider this when deciding your preferred method based on taste.
Step 7
Finally, sprinkle some sesame seeds on top and give it a quick mix to complete your delicious Kimchi Tuna Rice Bowl! Spoon generously over hot steamed rice and enjoy!
