Korean Aged Kimchi Tuna Stir-fry

Lightly shake off the loose filling from 300 g aged kimchi, then cut it into 4 cm pieces.

Drain 150 g canned tuna well, slice the onion, and separate the white and green parts of the green onion.

Add 1 tablespoon cooking oil to a pan and heat it over medium heat.

Add the onion and white green onion parts, then stir-fry for about 2 minutes until softened, fragrant, and lightly sweet.

Add the aged kimchi and keep the heat at medium.

Stir-fry for 4 to 5 minutes, tossing often, until liquid no longer pools in the pan and the kimchi edges look darker and more concentrated.

Add 1 tablespoon of red pepper flakes and 1 teaspoon of sugar, then stir evenly for 30 seconds.

Continue when the sugar has dissolved and the seasoning coats the aged kimchi evenly.

Add the drained tuna and lower the heat slightly, then stir-fry for about 3 minutes.

Turn it in broad motions instead of mashing, stopping once the tuna has absorbed the kimchi seasoning without breaking apart.

Turn off the heat, then mix in 1 tablespoon sesame oil and the green onion tops.

When the stir-fry looks glossy and smells fragrant, serve it over hot rice or cool it before storing in a sealed container.