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Author Notes: A different version of kimchi rice, prepared with buckwheat and with the addition of tuna and asparagus. —HonestlyMe
- 1 cup whole buckwheat
- 40 grams roughly chopped white onion
- 150 grams kimchi
- 1/2 cup canned tuna
- 1 tablespoon gochujang (korean hot pepper paste)
- 200 grams blanched asparagus cut in big pieces
- 1 tablespoon rice oil
- 2 tablespoons sesame oil
- 2 eggs
- chopped spring onions
- salt and black pepper
- lemon juice
- Fill a pot with water, salt it and bring it to a boil.
- Add the buckwheat and let it cook for 15 minutes or according to the instruction on the box.
- In the meantime pour the rice oil into a pan, turn the heat to high and when the oil is hot add the chopped white onion.
- Stir-fry the onion until translucent.
- Add the tuna, the kimchi, the sesame oil and the korean paste and stir-fry for other five minutes.
- Drain the buckwheat and add it to the pan.
- Add the asparagus and stir-fry until well combined.
- Adjust salt and pepper and add the lime juice.
- Divide the buckwheat in two plates ,and fry two eggs to place on top of each portion.
- Garnish with chopped spring onions to taste.