Kimchi tuna fried rice (kimchi bokkeumbap)
15 min · 33 g protein · 344 cals / serving
Korea's favourite fridge-clearing dinner: sour kimchi fried until it caramelises at the edges, canned tuna, gochujang and cold rice tossed through, and a fried egg on top. Two cans of tuna make it a proper meal, half the rice is cauliflower rice, and older kimchi makes it better.
Ingredients
- 1 tsp olive oil, or any neutral oil
- 1 2/3 cups kimchi, chopped, plus 2 tbsp of its juice
- 2 green onions, sliced, white and green parts apart
- 1 tbsp gochujang
- 2 cans (5 oz each), drained canned tuna
- 1 cup cauliflower rice, fresh or frozen
- 3/4 cup white rice, cold, ideally a day old, or half a microwave pouch
- 1 tsp reduced sodium soy sauce
- 1 tsp sesame oil
- 2 large eggs
To serve
- 1/2 tsp toasted sesame seeds
Steps
- Heat the oil in a large nonstick skillet over medium-high heat. Add the kimchi and the white parts of the green onion and fry 3 minutes, stirring now and then, until the kimchi starts to brown at the edges. Stir in the gochujang and the kimchi juice.
- Add the cauliflower rice and fry 2 minutes, until its moisture has cooked off. Add the tuna and break it into flakes, then the rice and soy sauce. Press the rice into the pan and toss every 30 seconds for 3 minutes, so it heats through and a few grains crisp.
- Drizzle with the sesame oil, divide between two bowls, and in the same pan fry the eggs sunny side up, 2–3 minutes, until the whites are set and the edges crisp.
- Top each bowl with an egg, the green onion tops and the sesame seeds.
Good to know
My kimchi is fresh, not sour.
Add 1/2 tsp of rice vinegar with the kimchi juice. Kimchi that has been open a couple of weeks gives the deepest flavour.
All rice, or all cauliflower?
Half and half keeps the chewy, toasty rice the dish is about. All cauliflower rice is lighter still and tastes close to the original under the kimchi and gochujang, at about 77 instead of 68; all rice is the classic.
Per
- Calories
- 88
- Protein
- (39%)
- 8 g
- Fat
- (33%)
- 3 g
- Carbohydrates
- (28%)
- 7 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 350 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 688 kcal goes into the pot and 852 g of ingredients comes out as about 780 g of food: 88 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.