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Korean Tuna Kimchi Fried Rice

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!

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 servings
Calories: 366 kcal
Course: Side Dish , Main Course
Cuisine: Asian , Korean

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

    Cup of Yum
  1. 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.
  2. Toss in the chopped kimchi & mix well with the aromatics for a few seconds. Then, add the gochujang, mix well.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

% 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.