Craving a comforting and flavorful meal that's both quick and easy to make? Look no further than Kimchi Tuna Porridge, a delightful fusion of Korean and international flavors. This recipe takes the humble porridge to a whole new level, blending the spicy tang of kimchi with the rich, savory taste of tuna, creating a surprisingly harmonious and satisfying dish. It's perfect for a cozy night in, a light lunch, or even a satisfying breakfast for those who dare to be adventurous. The vibrant colors and complex textures are a feast for the senses, making it an appealing meal for both seasoned cooks and kitchen novices alike.
This unique porridge is surprisingly versatile; you can easily adjust the spice level to your liking and add other ingredients to personalize it even further. Ready to experience the deliciousness of Kimchi Tuna Porridge? Let's dive into the simple, step-by-step instructions to create this flavorful masterpiece.
Tools Needed
- Cutting board or scissors
- Pan
- Bowl
- Ladle
- Pot
Ingredients
- Well-fermented kimchi: 150g
- Canned tuna
- Cold rice
- Kimchi broth: 1 ladleful
- Carrot: 70g
- Onion: half
- Green onion: 40g
- Tuna oil: 1 spoonful
- Sesame oil: 1 spoonful
- Red pepper powder: half a spoon
- Tuna liquid: 1 spoon
- Water: 400ml + 200ml (optional)
- Anchovy broth: 1 anchovy coin broth
- MSG: small spoonful
- Salt: to taste
- Sesame powder
- Sesame salt
- Laver powder
Step-by-Step Instructions
Step 1. Sauté Aromatics and Kimchi
- Chop 150g of well-fermented kimchi into small pieces. Use scissors if you prefer.
- Prepare 70g of finely chopped carrots, half an onion, and 40g of green onion.
- Stir-fry half of the chopped green onion and the onion in a pan with a spoonful of tuna oil and sesame oil until fragrant and the onion is transparent.
- Add the chopped kimchi and stir-fry. Then add the carrots, half a spoon of red pepper powder, and a spoon of tuna liquid.
Step 2. Cook the Rice and Vegetables
- Pour in 400ml of water and boil until the carrots are almost cooked.
- Add loosened instant rice, a ladleful of kimchi broth, and one anchovy coin broth. Boil until the rice is soft.
- If needed, add 200ml more water and continue boiling until the desired consistency is achieved. Add a small spoonful of MSG and stir frequently to prevent sticking.
Step 3. Add Tuna and Season
- Add the canned tuna, remaining green onions, and a spoonful of sesame oil.
Step 4. Adjust Consistency
- For a thinner porridge, add 200ml of water and boil again. Season with salt if needed.
Read more: Instant Pot Chinese Beef Brisket Stew (蘿蔔燜牛腩) - Easy Recipe
Tips
- For a richer kimchi flavor, use a ladleful of kimchi broth.
- Garnish with sesame powder, sesame salt, and laver powder for extra flavor.
Nutrition
- Calories: approximately 400-500
- Fat: 15-20g
- Carbs: 50-60g
- Protein: 25-30g
FAQs
1. Can I use canned tuna in water instead of tuna in oil?
Yes, absolutely! Tuna in water is a healthier option and works perfectly well. Just make sure to drain it well before adding it to the porridge.
2. What can I do if my kimchi is too spicy?
If your kimchi is too spicy, you can reduce the amount you use or add a spoonful of sugar or a splash of milk to help balance the heat.
This Kimchi Tuna Porridge recipe offers a delicious and unexpected twist on a classic comfort food. Enjoy the satisfying blend of flavors and textures, perfect for a quick weeknight meal or a cozy weekend brunch. Now go forth and create your own delicious bowl of warming, spicy goodness!