Spicy & Savory Tuna Kimchi Fried Rice
Spicy & Savory Tuna Kimchi Fried Rice
The Ultimate Tuna Kimchi Fried Rice Recipe That Rivals Restaurant Quality!
Whip up a delicious tuna and kimchi fried rice in no time with ingredients you likely already have! This dish offers a delightful twist on classic kimchi fried rice, boasting a powerfully addictive flavor profile. It’s a hearty and satisfying meal that appeals to all ages, from kids to adults. Follow these simple and easy steps to create a culinary masterpiece!
Fried Rice Ingredients- 400g Warm Cooked Rice (approx. 2 bowls)
- 1 can (135g) Canned Tuna, drained
- 200g Well-Fermented Kimchi Radish (Kkakdugi)
- 100ml Kkakdugi Brine
- 3 Tbsp Cooking Oil
- 1/4 stalk Scallion
- 2 Tbsp Soy Sauce
- 1 Tbsp Gochujang (Korean Chili Paste)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 0.5 Tbsp Sugar
- 0.2 tsp Salt (adjust to taste)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Fried Egg- 2 Eggs
- 3 Tbsp Cooking Oil
- 2 Eggs
- 3 Tbsp Cooking Oil
Cooking Instructions
Step 1
First, gather all the ingredients for your fried rice. It’s especially important to drain the oil from the canned tuna thoroughly using a sieve for a cleaner taste.
Step 2
Let’s start by making the fried eggs. Heat 3 tablespoons of cooking oil in a frying pan over medium heat. Crack in the 2 eggs and cook them to your preference – sunny-side up with a runny yolk or fully cooked.
Step 3
Finely chop the scallion. Wash it well and mince it finely for even distribution of flavor.
Step 4
Dice the kimchi radish into small, bite-sized pieces, similar in size to the chopped scallions. Cutting them too large can result in uneven cooking.
Step 5
Now, let’s begin making the fried rice. Heat a wide pan over medium heat and add 3 tablespoons of cooking oil.
Step 6
Add the chopped scallions to the pan and stir-fry until fragrant. Then, add the drained tuna and continue to stir-fry, breaking up any clumps of tuna.
Step 7
Add the diced kimchi radish to the pan and stir-fry together with the tuna and scallions. The radish will soften and develop a nice color as it cooks.
Step 8
Pour in the 100ml of kimchi radish brine. Stir-fry over medium heat for about 30 seconds, allowing the ingredients to meld together. The brine adds a wonderful depth of flavor.
Step 9
Add the 400g of warm cooked rice (about 2 bowls). Reduce the heat to low at this point. It’s crucial to gently break up the rice clumps with your spatula as you stir-fry, ensuring each grain is coated.
Step 10
Add 1 tablespoon of gochujang (Korean chili paste) to the pan.
Step 11
Add 1 tablespoon of gochugaru (Korean chili flakes) for a spicy kick.
Step 12
Pour in 2 tablespoons of soy sauce for umami and depth.
Step 13
Add 0.5 tablespoon of sugar to balance the flavors and slightly sweeten the dish. This helps to counteract the tartness of the kimchi radish.
Step 14
Finally, add 0.2 teaspoons of salt to season. Remember that kimchi radish is already salty, so taste and adjust the salt as needed.
Step 15
We’re in the final stretch! Drizzle 1 tablespoon of sesame oil around the edges of the pan to release its aromatic fragrance.
Step 16
Sprinkle in 1 tablespoon of toasted sesame seeds and gently stir-fry everything until well combined. Ensure each grain of rice is coated with the delicious sauce.
Step 17
Continue stir-frying slowly over low to medium heat, ensuring the rice doesn’t burn. Once done, transfer the fried rice to a serving bowl and top with the prepared fried egg. Enjoy your flavorful creation!
