Umami Recipes
Umami Recipes


Kimchi Tuna Fried Rice

2 servings


5 minutes

active time

15 minutes

total time



Some cooking oil (, I use rice bran oil)

1 cup kimchi (, cut into small pieces)

185 g canned tuna (6.5 ounces, drained)

2 cups cooked rice

50 g canned corn kernels (1.8 ounces,, optional, drained)

1 Tbsp toasted sesame oil


1 Tbsp kimchi juice (liquid from kimchi container)

1 Tbsp gochujang (korean chili paste, reduce if you don't tolerate spicy food)

1/2 Tbsp soy sauce (, regular, I use Kikkoman brand)

1/2 Tbsp sugar (raw sugar or brown sugar)


green onions (, thinly sliced)

toasted sesame seeds

dried seaweed (strips)

egg (, sunny side up)


Add the ingredients for the seasoning sauce to a bowl and mix well. Set aside. Place a pan over medium-high heat and add cooking oil when it’s hot enough. Spread around with a spatula.

Add the kimchi and stir for 2 to 3 minutes, until softened. Add the canned tuna and mix until well combined.

Add the rice and the seasoning sauce, mix them together thoroughly.

Add the corn kernels (optional) and sesame oil. Mix until well combined. Serve. Garnish with sesame seeds, green onion, and dried seaweed strips. Place a sunny side egg on top. Enjoy!


Serving Size



490 kcal

Total Fat

15 g

Saturated Fat

3 g

Unsaturated Fat

12 g

Trans Fat



17 mg


691 mg

Total Carbohydrate

54 g

Dietary Fiber

1 g

Total Sugars

5 g


32 g

2 servings


5 minutes

active time

15 minutes

total time
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