Tuna Kimchi Bokkeumbap (Tuna Kimchi Fried Rice)
A hearty one-bowl dish made by stir-frying aged sour kimchi and canned tuna in green onion oil, topped with a soft-cooked fried egg.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This one-bowl meal brings together the tart flavor of aged sour kimchi and the savory richness of canned tuna. Stir-frying the kimchi in fragrant green onion oil and seasoning naturally with kimchi juice makes it easy for anyone to make. Topped with a sunny-side-up or soft-fried egg, it makes a wonderful light lunch for holidays and weekends.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Aged sour kimchi150 g
- Cooked rice1 bowl, 200 g
- Canned tuna1 can (small can)
- Egg2
- Large green onion (daepa)white part
Seasoning
- Gochugaru (Korean chili flakes)1 tsp
- Sugar1/2 tsp
- Ground black peppera little
- Toasted sesame oil1 tbsp
- Instead of tuna, you can also use Spam or pork.
- For the tuna kimchi fried rice, prepare about 2 large stalks of ripened aged sour kimchi leaves (about 1 cup once chopped).
Steps
Chop the ingredients
If the kimchi has a lot of seasoning paste and stuffing inside, brush some of it off and chop it finely.
The seasoned juices that come from the kimchi will be added together so they naturally season the fried rice.
Finely chop the large green onion for making green onion oil.
Drain tuna and fry eggs
Drain the tuna in a sieve to remove the oil.
Fry the eggs sunny-side up until soft-cooked.
Make the fried rice
Heat a pan generously with cooking oil, add the large green onion, and stir-fry briskly to bring out the aroma.
Add the kimchi.
Stir-fry briefly so the green onion aroma infuses the kimchi, and since the sour flavor was strong, I added 1/2 tsp of sugar to neutralize the tartness.
Add the tuna and gochugaru, then stir-fry until the gochugaru brings out a vibrant color...
Add the cooked rice and stir-fry, breaking up any clumps, until the grains turn fluffy.
Because kimchi juice went in, I did not add any extra seasoning, but if it tastes bland, you can season with a little soy sauce or oyster sauce.
Finish by adding ground black pepper and toasted sesame oil.
Finish
Scoop the fried rice into a bowl and top with the soft-cooked fried egg to finish.
On weekends or holidays when you want to get by with a simple one-bowl meal that needs no soup or side dishes, it is just perfect.
Ppunwife's tips
- The seasoned juices that come from the kimchi are added together to naturally season the fried rice.
- If the sour flavor is strong, stir-frying with 1/2 tsp of sugar helps neutralize the tartness.
- Because kimchi juice is added, no extra seasoning is strictly needed, but if it tastes bland, adjust by adding a little soy sauce or oyster sauce.
FAQ
Can I use other ingredients instead of tuna?
Stir-frying with Spam or pork instead of tuna also works very well.
What should I do if the kimchi is too sour?
Adding a little sugar when stir-frying the kimchi gently mellows out the sharp sour taste.
What should I add if the seasoning is weak after adding the rice?
Give it a taste, and if it is bland, adjust the seasoning with a small amount of soy sauce or oyster sauce.
