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Kimchi Tuna Cheese Risotto

Name: Kimchi Tuna Cheese Risotto
Total time: 15 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 1 1/2 bowls Cooked rice; 100g Napa cabbage kimchi; 1 can Canned tuna; 40g Melting Cheese; 1 tsp Chicken Bouillon; 1 tsp Sesame Oil; 250ml Water

Rice

⏱ 15 min

👥 Serves 2

Difficulty ⭐

Rice simmered with kimchi, tuna, and cheese — Italian risotto meets Korean kimchi, porridge-style.

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📖 The Story Behind This Dish

A creative dish making Italian risotto from cooked rice like Japanese zosui and seasoning it with Korean kimchi and tuna. Kimchi's tang and heat, tuna's savoriness, and melted cheese's richness combine for deep flavor without stock. Ingredients are kept to a minimum so it can be made with things you're likely to have at home.

🌆 Where it's eaten: On a cold night, melted cheese stretches over red kimchi rice in a small pot and is scooped up piping hot with a spoon.

🥕 Ingredients (serves 2)

Cooked rice 1 1/2 bowls
Napa cabbage kimchi 100g
Canned tuna 1 can
Melting Cheese 40g
Chicken Bouillon 1 tsp
Sesame Oil 1 tsp
Water 250ml

👩‍🍳 Instructions

Finely chop the kimchi.
Heat sesame oil in a pot and stir-fry the kimchi.
Add the water, chicken stock powder, and drained tuna and warm through.
Add the rice and simmer on low for 3 minutes until creamy.
Top with cheese, cover, and finish once melted.

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