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73 recipes found.

A 5-minute ready bibimbap featuring tuna canned without oil, mixed with a special spicy-sweet sauce of gochujang, soy sauce, and minced garlic, served with crisp lettuce greens

A moist rice bowl made by stir-frying onions and fresh kimchi with tuna, then simmering it into a thick sauce and topping it with fried eggs to mix and eat.

A simple and quick rice bowl dish featuring crisp eggplants stir-fried with a spicy-sour Chinese-style perilla seed sauce made from canned tuna and doubanjiang, perfect for enjoying in one bowl.

A rich and hearty tuna stew where the oil from canned tuna is used as-is, allowing soft potatoes and radishes to absorb a deep, savory blend of gochujang and doenjang seasoning.

A tuna seaweed soup where the plant-based oil from canned tuna is used to sauté seaweed and minced garlic, eliminating fishy odors and creating a clean, deep broth flavor with soy sauce and anchovy sauce.

A savory homemade gochujang tuna made by simmering leftover tuna cans with various vegetables in a thick gochujang and ketchup sauce.

A super-fast basic onigiri made by gently mixing stir-fried kimchi and tuna into instant rice

Maximizes richness and umami by using the entire tuna can, including the oil, and topping it with a fried egg cooked in a Chinese-style frying method for this ultra-simple kimchi fried rice.

Zucchini with hollowed-out centers filled generously with spicy, savory tuna mixture, pan-fried gently over low heat to golden perfection—visually striking and uniquely delicious.

A unique ubu chobap featuring four healthy toppings—beef, tuna kimchi, cream cheese, and tomato—without mayonnaise, delivering vibrant color and rich flavor in one dish.

A comforting hangover remedy ramen that uses tuna can oil to sauté kimchi, eliminating its fishy aroma and enhancing richness, then deepens flavor with dried anchovy sauce.

A spicy and tangy soft tofu rice bowl made in just 5 minutes using only the moisture from soft tofu and the oil from tuna can, with no water added.