The best recipe is stir-fried tuna kimchi
Hello? Rice is national power. I usually like kimchi and tuna. I couldn't help but copy it because it's a dish made with these two things. And raw tuna and canned tuna are similar in nutrition, so it's also helpful to eat tuna cans that are affordable. Today, I'm going to make the best recipe for tuna kimchi stir-fried tuna kimchi. It's Kim Sunyoung's recipe.
2 serving
Within 15 minutes
밥심은국력
Ingredients
  • canned tuna
    1pack
  • perilla oil
    2TS
  • leek
    35g
  • Kimchi
    500g
  • Sesame
    1TS
  • Sesame oil
    1TS
  • Red pepper powder
    1TS
  • red pepper paste
    1TS
  • Sugar
    1TS
  • crushed garlic
    1TS
  • ground pepper
    little
  • plum extract
    1TS
Cooking Steps
STEP 1/9
Cut the cabbage kimchi into small pieces.
STEP 2/9
A can of tuna is a small can.
STEP 3/9
Place it on a sieve to remove the fat.
STEP 4/9
Chop the green onions.
STEP 5/9
The seasoning ingredients are convenient because they are all 1 tablespoon except for pepper powder.
STEP 6/9
Put 2 tablespoons of perilla oil in a pan and stir-fry the green onions to give off the green onion scent. Perilla oil has a low smoking point, so don't turn the heat too high. It burns when the fire is strong. Add kimchi and stir-fry it.
STEP 7/9
When kimchi is cooked to a certain extent, stir-fry it for 13 minutes with 1 tablespoon of red pepper powder, 1 tablespoon of red pepper paste, 1 tablespoon of sugar, 1 tablespoon of minced garlic, a little pepper powder, and 1 tablespoon of plum extract. It burns after 10 minutes, so stir-fry it with a spatula. Stir-fry the tuna without oil. Tuna breaks easily, so stir-fry it for a minute or two.
STEP 8/9
Finish with 1 tablespoon sesame oil and 1 tablespoon sesame.
STEP 9/9
It's not hard, is it?
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