This Korean Cabbage Tuna Stir Fry is a low-calorie, high-protein meal that is perfect for busy weeknights or meal prep. Pair it with a fried egg for an extra boost of protein, or enjoy it with a bowl of steamed rice for a simple, satisfying meal. Made with budget-friendly pantry staples and fresh cabbage, this easy Korean cabbage tuna stir fry delivers bold, savory flavor without requiring a long list of ingredients.
Why You’ll Love This Korean Cabbage Tuna Stir Fry
Ready in 15 minutes: This quick one-pan meal is perfect for busy weeknights or a fast lunch.
High in protein: Canned tuna makes this dish filling.
Budget-friendly: Made with affordable ingredients
Minimal ingredients: You only need a handful of simple ingredients to make this delicious stir fry.
Great for meal prep: Make a batch ahead of time and enjoy it throughout the week with rice or on its own.
Ingredients
- 1/3 of Napa cabbage, thinly sliced
- The base of the stir fry
- 1 can of tuna, drained
- Convenient source of protein
- 1–2 tablespoons ssamjang (adjust to taste)
- Bold combination of savory, slightly sweet, and slightly spicy flavors
- 1–2 cloves garlic or 1 small shallot, minced
- Fragrant aromatic
- 1 teaspoon sesame oil
- Nutty aroma
- Sesame seeds, for garnish
- Adds nuttiness and subtle texture
- Oil, for cooking
- Saute aromatic and cook down the cabbage slices
Click on the images for the direct link to the ingredients/tools I used:
Instructions
Heat a drizzle of oil in a pan over medium heat.
Add the minced garlic or shallots and sauté until fragrant.
Add the drained tuna and stir for 1–2 minutes to warm through and lightly toast the tuna.
Add the sliced cabbage and cook until it softens and reduces in volume.
Stir in the ssamjang and mix until the cabbage and tuna are evenly coated.
Finish with a drizzle of sesame oil and sprinkle with sesame seeds.
Serve warm and enjoy!
Korean Cabbage Tuna Stir Fry Cooking Tips
Do not overcook the cabbage if you want a slight crunch.
Adjust the ssamjang seasoning. Add 1 tbsp worth and add more if you want a bolder flavor.
Finish the cabbage tuna stir fry with a drizzle of sesame oil at the end of cooking to preserve its rich, nutty aroma.
Storage Tips
Store leftovers in an airtight container in the fridge for 3-4 days.
Meal prep: Make a large batch and portion it into individual-size containers. Add a single serving of rice in each container.
Frequently Asked Questions
Can I use canned tuna in oil?
Yes! Tuna in oil will add a richer flavor to the stir-fry. If you prefer a lighter dish, use tuna packed in water and drain it well before adding it to the pan.
Can I substitute the ssamjang?
Yes. If you don’t have ssamjang, you can use gochujang for a spicier flavor or doenjang for a more savory, fermented taste.
Can I make this ahead of time?
This recipe is great for meal prep and can be stored in an airtight container in the refrigerator for up to 4 days.
Can I add more vegetables?
Yes! Add veggies that stir-fry well, like mushrooms, onions, carrots, or zucchini
Is this recipe spicy?
Not necessarily. Ssamjang has a mild kick, but it isn’t overly spicy. You can add more or less depending on your spice preference.
Ingredient Substitutions
Napa Cabbage: Green cabbage is a great alternative.
Tuna: Substitute with canned salmon for a different source of protein.
Ssamjang: If you don’t have ssamjang, mix equal parts gochujang and doenjang. In a pinch, you can use gochujang alone, but the flavor will be spicier and less savory.
Sesame Seeds: White or black sesame seeds both work well. You can also garnish with sliced green onions for extra freshness.
What to Serve with Korean Cabbage Tuna Stir Fry
Steamed Rice: A bowl of fluffy white or brown rice soaks up the flavorful ssamjang sauce and makes the meal more filling.
Fried Egg: Top the stir fry with a crispy fried egg for an extra boost of protein and richness.
Kimchi: A side of kimchi adds a tangy, spicy crunch that pairs perfectly with the savory flavors of the dish.
Korean Seaweed (Gim): Wrap bites of the stir fry and rice in roasted seaweed sheets for extra texture and flavor.
Cucumber Salad: A light cucumber salad provides a refreshing contrast to the rich, umami-packed stir fry.
Most Common Mistakes
Adding the sesame oil too early: Toasted sesame oil is best added at the end of cooking to preserve its nutty aroma.
Using too much ssamjang at once: Ssamjang is a really bold sauce. Start with 1 tablespoon, then add more to taste after mixing everything together.
Overcooking the cabbage: Cook the cabbage until it’s tender but still has a slight bite. Overcooking can make it mushy,
Korean Cabbage Tuna Stir Fry
Ingredients
- 1/3 of Napa cabbage thinly sliced
- 1 can of tuna drained
- 1 –2 tablespoons ssamjang adjust to taste
- 1 –2 cloves garlic or 1 small shallot minced
- 1 teaspoon sesame oil
- Sesame seeds for garnish
- Oil for cooking
Instructions
- Heat a drizzle of oil in a pan over medium heat.
- Add the minced garlic or shallots and sauté until fragrant.
- Add the drained tuna and stir for 1–2 minutes to warm through and lightly toast the tuna.
- Add the sliced cabbage and cook until it softens and reduces in volume.
- Stir in the ssamjang and mix until the cabbage and tuna are evenly coated.
- Finish with a drizzle of sesame oil and sprinkle with sesame seeds.
- Serve warm and enjoy!
If you enjoyed this Korean Cabbage Tuna stir fry, you might also like my spicy cabbage soup or my cabbage roll dumplings.
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