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Tuna Kimchi Fried Rice Recipe

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4.2 from 5 reviews

This Tuna Kimchi Fried Rice recipe is a quick, flavorful dish made with simple pantry staples like canned tuna, aged kimchi, and leftover rice. Perfect for a budget-friendly lunch or dinner, it combines spicy, tangy kimchi with savory tuna and gochujang to create a satisfying meal that comes together in just 15 minutes.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Korean

Ingredients

Main Ingredients

  • 1 tbsp oil
  • 250 grams canned tuna (8.82 oz)
  • 2 cups aged kimchi and juice, roughly cut with scissors
  • 3 cloves garlic, minced
  • 1 tbsp gochujang
  • 3 tbsp low sodium soy sauce
  • 1 tsp sugar
  • 4 cups cold cooked rice

Optional Garnish

  • green onions
  • toasted sesame seeds
  • fried egg
  • shredded seaweed

Instructions

  1. Heat oil and sauté garlic: Heat a large skillet over medium heat and add 1 tablespoon of oil. Add the minced garlic and sauté for a few seconds until fragrant.
  2. Add kimchi and sauté: Add 2 cups of aged kimchi along with its juices to the skillet. Sauté for 2 to 3 minutes, allowing the flavors to develop and the kimchi to soften slightly.
  3. Add tuna: Stir in 250 grams of canned tuna and sauté for another minute to combine well with the kimchi.
  4. Season with sauces and sugar: Add 3 tablespoons of low sodium soy sauce, 1 teaspoon sugar, and 1 tablespoon gochujang to the skillet. Stir thoroughly to mix all the seasonings together.
  5. Incorporate rice and sauté: Add 4 cups of cold cooked rice into the skillet. Continuously stir and sauté until the rice is fully combined with the tuna and kimchi mixture and heated through.
  6. Garnish and serve: Remove from heat and top with optional green onions, toasted sesame seeds, fried egg, and shredded seaweed if desired. Serve immediately for best taste.

Notes

  • Use leftover cold rice to prevent the dish from becoming mushy.
  • Aged kimchi provides deeper flavors; fresh kimchi can be used but may result in a less robust taste.
  • Adjust gochujang quantity to your preferred spice level.
  • Optional garnishes add texture and extra flavor but can be omitted.
  • For gluten-free option, ensure soy sauce is gluten-free.

Find it online: https://cheftinaskitchen.com/tuna-kimchi-fried-rice-recipe/