Kimchi buckwheat with tuna and asparagus

By • July 27, 2016 0 Comments

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Author Notes: A different version of kimchi rice, prepared with buckwheat and with the addition of tuna and asparagus.HonestlyMe

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Serves 2

  • 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
  1. Fill a pot with water, salt it and bring it to a boil.
  2. Add the buckwheat and let it cook for 15 minutes or according to the instruction on the box.
  3. 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.
  4. Stir-fry the onion until translucent.
  5. Add the tuna, the kimchi, the sesame oil and the korean paste and stir-fry for other five minutes.
  6. Drain the buckwheat and add it to the pan.
  7. Add the asparagus and stir-fry until well combined.
  8. Adjust salt and pepper and add the lime juice.
  9. Divide the buckwheat in two plates ,and fry two eggs to place on top of each portion.
  10. Garnish with chopped spring onions to taste.

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