Stir-fried kimchi with tuna (Kimchi-chamchi-bokkeum) from Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine (page 220) by Emily "Maangchi" Kim and Martha Rose Shulman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Skamper on September 25, 2025

    These was an easy weeknight meal; good, but not amazing. Next time, top with a fried egg.

  • jenburkholder on August 18, 2020

    This is barely even a recipe, but easy and delicious for a lunch or fast dinner. Just needs rice and maybe something green - quite rich and salty.

  • Lepa on January 22, 2020

    Hello, new favorite lunch! This dish packs a ton of flavor. It is easy and quick to throw together (about seven minutes from start to finish) and uses ingredients I always have on hand. I didn't have a pound of kimchi so I used about 9-10 ounces but otherwise followed the recipe and the proportions seem fine. I served it with leftover rice. I highly recommend this to all the kimchi lovers out there!

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