참치김치볶음: Fried Kimchi and Tuna Steak

Fried Kimchi and Tuna is one of my favorite Korean dishes! Whenever I was out with a friend on a weekend, we'd go to a restaurant and I'd order this. It's not hard to make at all if you have kimchi sitting around in the fridge. My husband surprised me by making kimchi the other night. He likes kimchi very spicy (when I say very spicy, I mean VERY spicy) so he put a lot of red pepper flakes in the kimchi and oh boy, quite honestly, it's one of the best kimchi I've ever tried! So I knew the kimchi would also make a great "fried kimchi and tuna" dish.

We used fresh tuna steak in this dish but you may use canned tuna, if that is more convenient for you. I really loved the flavor and texture of the tuna steak, though. I had made a tuna dish the night before and I didn't really like it much so I decided to recycle the leftover tuna in this delicious and flavorful dish. I had it for lunch today and I just loved it so much! It was perfectly spicy and went great with rice.

Fried Kimchi and Tuna (참치김치볶음)

Printable Recipe

Ingredients:

1 teaspoon sesame oil
2 cups spicy kimchi with its juice in the container
8 oz tuna steak, cooked and cut into 1-inch pieces
pinch of salt
(optional) water
sesame seeds, to garnish

Directions:

In a large pan, heat sesame oil over medium-high heat. When the oil is heated, add the kimchi with its juices in the kimchi container and stir frequently, about 1 minute Add the cooked tuna steak and stir to mix together with kimchi, about 3-5 minutes. Add salt. Add water if the pan is drying out quickly, about 2-3 tablespoons, stirring constantly. Cook until the kimchi is softened. Sprinkle with sesame seeds and serve with rice.