Chompchae Deopbap (Korean Spicy Tuna and Rice) recipe

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Ingredients

1 cup uncooked white rice
2 cups water
1 tablespoon olive oil
3 cloves garlic, minced
1 (1/2 inch) piece fresh ginger, minced
½ onion, coarsely chopped
1 cup kim chee
½ cup sliced cucumber
¼ cup sliced carrots
2 tablespoons soy sauce
2 tablespoons rice vinegar
salt and pepper to taste
1 tablespoon Korean chile powder, or to taste
1 tablespoon water, or as needed
1 (5 ounce) can tuna, drained

Nutrition Info

537.5 calories
carbohydrate: 87.5 g
cholesterol: 18.9 mg
fat: 8.8 g
fiber: 4.8 g
protein: 26.4 g
saturatedFat: 1.4 g
servingSize: -
sodium: 1574.1 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring the rice and 2 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

  2. Heat the olive oil in a skillet over medium heat. Stir in the garlic, ginger, and onion, cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the kim chee, cucumber, and carrot. Pour in the soy sauce and rice vinegar. Season with salt, pepper, and chile powder. If the mixture becomes to thick, add 1 tablespoon of water. Gently stir in the tuna and continue cooking until the fish is heated through. Serve with rice.

Recipe Yield

2 servings

Recipe Note

This is my favorite Korean dish and I eat it weekly at restaurants here in South Korea. It uses simple, cheap ingredients to create a spicy and filling dinner. If you like, you can add a fried egg to the side for extra protein, and some shredded sea weed (gim). Sprinkle the top with a few sesame seeds.

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