Kimchi Buckwheat With Tuna And Asparagus Recipe

Name: Kimchi Buckwheat With Tuna And Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Kimchi Buckwheat With Tuna And Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions