Kimchi Buckwheat With Tuna And Asparagus – a delicious recipe with whole buckwheat, white onion, tuna, gochujang, blanched asparagus, rice oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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.
200
kcal
Calories
13
g
Fat
6
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 cup whole buckwheat, 40 grams roughly chopped white onion, 150 grams kimchi, 1/2 cup canned tuna, and more.
Yes, Kimchi Buckwheat With Tuna And Asparagus falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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