Korean Aged Kimchi Tuna Stir-fry
Mukeunji-chamchi-bokkeum stir-fries well-aged kimchi with drained canned tuna, concentrating the kimchi's sharp tanginess alongside the tuna's protein-rich umami. Onion and scallion whites cook first to build sweetness, then the aged kimchi is added and stir-fried for four minutes to drive off excess moisture, intensifying its flavor before gochugaru and sugar go in. The tuna joins last and needs only three minutes of tossing to absorb the bold, tangy sauce without falling apart. A finish of sesame oil and scallion greens adds fragrance to what is one of the most common Korean home-style banchan.
Adjust Servings
Instructions
- 1
Rinse excess filling from aged kimchi, cut into 4 cm pieces, and slice onion.
- 2
Heat oil in a pan and stir-fry onion and white part of green onion for 2 minutes over medium heat.
- 3
Add kimchi and cook for 4 minutes to reduce moisture, then mix in gochugaru and sugar.
- 4
Add drained tuna and stir-fry for 3 more minutes until combined.
- 5
Turn off heat and finish with sesame oil and green onion tops.
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