Korean Tuna Kimchi Fried Rice
User Reviews
0.0
0 reviews
Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
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Servings
4 servings
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Calories
366 kcal
-
Course
Side Dish, Main Course
Korean Tuna Kimchi Fried Rice
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Adulting is hard. Dinner doesn’t have to be. Tonight just got easier and more delicious with this 15-minute Korean Tuna Kimchi Fried Rice made in one pot for lazy nights you’re suddenly allergic to doing dishes!
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Ingredients
INGREDIENTS:
- 1 tablespoon unsalted butter divided in half
- ½ small onion finely chopped
- 5 garlic cloves minced
- ¾ cup kimchi roughly chopped
- 4 ounces canned tuna drained well
- 1 tablespoon Gochujang
- 1 ½ cups cooked rice packed
- 2 tablespoons kimchi juice
- ½ tablespoon fish sauce
- ¼ - ½ teaspoon sugar optional
- 1 teaspoon sesame oil
OPTIONAL FOR SERVING:
- 2 fried eggs
- 1 green onion thinly sliced
- Crushed seaweed
- toasted sesame seeds
Instructions
- Heat a large pan or skillet to medium-high, then add 1⁄2 tablespoon of butter with about a tablespoon of oil. Add onions & saute for another minute, or until they’ve softened. Add the garlic & cook for a few more seconds until they become soft and fragrant.
- Toss in the chopped kimchi & mix well with the aromatics for a few seconds. Then, add the gochujang, mix well.
- Stir in tuna & spread it into an even layer. Allow to cook for about a minute undisturbed to allow the ingredients to caramelize. Stir & allow to caramelize again for another 1-2 minutes. Add a little more oil if pan becomes too dry.
- Stir in the cooked rice, breaking up any big chunks, then pour in the kimchi juice, & fish sauce. Combine well until all of the rice is coated in the seasoning.
- Taste & stir in sugar if you’d like to balance the tangy flavor from the kimchi. Stir in remaining ½ tablespoon of butter & drizzle in sesame oil.
- Optional but recommended: To create a layer of crispy rice, spread rice into an even layer in the pan, gently press the rice down, & allow it to cook for 1-3 minutes undisturbed.
- Enjoy immediately, or if you’re feeling fancy, garnish with thinly sliced green onions, crushed roasted seaweed, toasted sesame seeds, and/or a fried egg - enjoy!
Notes
- Kimchi: Cabbage kimchi is the go-to for Korean kimchi fried rice. To avoid the mess of kimchi juice everywhere, toss kimchi in a bowl or measuring cup and use scissors to roughly chop it—easy and clean!
- Rice: Cold, leftover rice is ideal because it’s drier and soaks up all that flavorful seasoning. Jasmine or long-grain rice gives you a flakier texture, while short or medium grains tend to be stickier. If you're using fresh rice, check out the "Key Tips" below to ensure your fried rice doesn’t turn soggy or mushy.
- Gochujang: Typically comes mild but also has a spicy version, so double-check for your spice preference!
- Step-by-Step Directions: For detailed tips and step-by-step photos to nail your kimchi fried rice, scroll up through the post!
- Kimchi: Cabbage kimchi is the go-to for Korean kimchi fried rice. To avoid the mess of kimchi juice everywhere, toss kimchi in a bowl or measuring cup and use scissors to roughly chop it—easy and clean!
- Kimchi Juice: Drain that kimchi well to control how much liquid goes into your fried rice, ensuring the right balance of flavor without excess moisture.
- Rice: Cold, leftover rice is ideal because it’s drier and soaks up all that flavorful seasoning. Jasmine or long-grain rice gives you a flakier texture, while short or medium grains tend to be stickier. If you're using fresh rice, check out the "Key Tips" below to ensure your fried rice doesn’t turn soggy or mushy.
- Gochujang: Typically comes mild but also has a spicy version, so double-check for your spice preference!
- Step-by-Step Directions: For detailed tips and step-by-step photos to nail your kimchi fried rice, scroll up through the post!
Nutrition Information
Show Details
Serving
0.25recipe
Calories
366kcal
(18%)
Carbohydrates
61g
(20%)
Protein
14g
(28%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
100mg
(33%)
Sodium
420mg
(18%)
Potassium
269mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
288IU
(6%)
Vitamin C
3mg
(3%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 366kcal | 18% |
| Carbohydrates | 61g | 20% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 100mg | 33% |
| Sodium | 420mg | 18% |
| Potassium | 269mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 288IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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