While living in the U.S., I've noticed that Korean people tend to stock up on a few essential ingredients at the market. One of those is canned tuna.

Since I live alone, I always buy a bundle of Starkist canned tuna whenever I go grocery shopping.

Especially when they are on sale in bundles at Costco or Walmart, they cost about a dollar each, which is very affordable.

When I suddenly crave fish, it's great to eat with rice and just kimchi, or I can make a sandwich, or add it to a salad for a filling meal.

Surprisingly, tuna is an essential item in the fridge for a single Korean man.

Today, I made kimchi tuna stir-fry using some aged kimchi I had at home.

The ingredients are very simple: aged kimchi, half an onion, one can of tuna, olive oil, sugar, and anchovy broth powder.

First, squeeze out the liquid from the aged kimchi and cut it into bite-sized pieces.

If there's too much kimchi juice, it can dilute the unique flavor of the stir-fry, so it's best to remove some.

Heat a pan and add olive oil, then add the kimchi and sugar.

If the kimchi is too sour, it's good to add a little more sugar. Kimchi that is too sour can be hard to eat, but sugar helps soften that taste.

Stir-fry slowly over medium heat. This step is the most important. You need to stir-fry the kimchi until it wilts.

As the kimchi absorbs the oil, it will darken in color and start to shine.

Next, add the sliced onion and two teaspoons of anchovy broth powder, and stir-fry together. If you find that it's lacking moisture while cooking, you can add 2-3 tablespoons of water.

Once the onion is somewhat cooked, add the tuna. At this point, it's best not to stir too vigorously.

Gently mix the tuna to avoid breaking it apart, which helps maintain its shape and texture.

In fact, the flavor of the kimchi is what makes the kimchi tuna stir-fry special.

The tuna adds a mild flavor, but ultimately, the well-fermented aged kimchi determines the taste.

Balancing the sourness with sugar and enhancing the umami with anchovy broth while stir-frying in oil is the key point.

When I served the finished kimchi tuna stir-fry over warm rice, I realized I didn't need any other side dishes.

Adding a fried egg makes it a meal that rivals any restaurant.

Especially living in the U.S., there are many times when I crave fish dishes, and there's nothing as convenient as tuna for that.

Starkist tuna is great as a sandwich filling, on crackers, or just eaten with rice.

It's affordable and rich in protein, which explains why it's loved in American households.

For reference, you can also use ham or spam instead of tuna, and it will still taste good. However, personally, I think tuna pairs best with aged kimchi.

The rich flavor of the kimchi and the mild taste of the fish create a perfect balance.

If you're struggling with dinner ideas tonight, consider pulling out some aged kimchi and a can of tuna from your fridge.

The ingredients are simple, and the cooking method isn't difficult, but the taste is definitely not ordinary, resulting in a hearty homemade meal.

Be prepared to add an extra bowl of rice.