10-min. Easy Korean Tuna Rice (Chamchi Deopbap)
Tender rice covered in scrambled eggs, sautéed kimchi, canned tuna, roasted seaweed, creamy mayo and sweet teriyaki sauce. This quick and easy Korean tuna rice (a.k.a. chamchi deopbap) is a tasty meal made with minimal ingredients in 10 minutes with cooked rice.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups cooked short grain rice
- 5.29 oz canned tuna in oil (or sub with canned tuna in water)
- 2 large eggs (beaten (or do not beat, if you want to cook sunny-side-up or over-easy eggs))
- 1/3 cup kimchi (chopped)
- 1/3 cup Korean roasted seaweed flakes
- 4 tbsp Japanese mayo (or regular mayo)
- 1-2 tbsp teriyaki sauce (or unagi sauce / tonkatsu sauce)
- 2 tsp vegetable oil (or any neutral oil)
- 1/8 tsp salt
- 1/8 tsp white granulated sugar
Instructions
- 1
Open the canned tuna. Strain out and discard the canned liquids using a fine sieve or the help of the can lid. Transfer the tuna to a small bowl and combine with 2 tablespoon or 30 ml of mayonnaise, salt and sugar. Set aside.
- 2
Place hot cooked rice in a large serving bowl and cover to keep warm. Set aside.
- 3
Then heat 1 teaspoon or 5 ml vegetable oil in a small pan on medium heat. Add beaten eggs and scramble until they take shape but look moist, about 1 minute. (Alternatively, you can fry the eggs sunny-side up or over-easy until the egg whites are set, and the yolk is runny). Transfer cooked eggs over hot rice.
- 4
In the same pan on low-medium heat, add remaining vegetable oil. Sauté chopped kimchi for 30-45 seconds until warm and place on top of the cooked eggs.
- 5
Then place the tuna mayo mixture on top of the kimchi.
- 6
Finally garnish the rice bowl with roasted seaweed flakes and drizzle mayonnaise and teriyaki sauce on top. Enjoy!