Tuna Kimchi Stir-fry(참치김치 볶음)
Wow, there are so many people who love Kimchi stir-fry! Once you fall in love with the taste of Kimchi, you’ll often think, "What is this? Why is it so delicious?" I feel the same way.
In Germany, you can easily find Kimchi at Asian markets. Of course, you can buy pre-made Kimchi stir-fry (it’s convenient), but today, I’ll show you how to use leftover Kimchi at home (is it ripe yet?) in a super simple way!
This recipe is so versatile – use it as a side dish, with ramen, or as the filling for tuna Kimchi rice triangles (samgak gimbap).
Here’s a tip: If you skip the tuna, this recipe becomes regular Kimchi stir-fry. Some people don’t like tuna, and that’s okay. The real secret is the sugar – but shhh, that’s our little secret! 😊
Steps
If using onion, chop it finely. Cut the Kimchi into small pieces with scissors. (Tip: Do this in a bowl to avoid staining your cutting board.)
Heat oil in a pan and stir-fry the Kimchi. Add sugar while cooking. You can use honey or other sweeteners if you like, but I prefer sugar – and I always go for the generous amount because it makes it so tasty!
Falls du keinen Thunfisch hinzufügst, brate das Kimchi einfach weiter, bis es deinen Wünschen entspricht. Andernfalls füge den Thunfisch hinzu (das Öl vorher abgießen) und brate alles zusammen.
Once everything is well mixed, add sesame oil, stir one final time, and sprinkle sesame seeds on top.