Recipe by somthinclever
"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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uncooked white rice
1 (1/2 inch) piece
fresh ginger, minced
onion, coarsely chopped
salt and pepper to taste
Korean chile powder, or to taste
water, or as needed
1 (6 ounce) can
This recipe is awesome! It tastes just like Korea! We had it with fried dumplings and extra kim chee on the side. I didn't have Korean chile powder so I used plain, was not quite as spicy as Korean but the dish was excellent - my husband loved it!
Good! I did not have Kimchi on hand, so I took a risk and used sauerkraut seasoned with cayenne pepper and mexican chili powder. Tasted awesome! Not a signature-Korean flavor, but still very good. I also added a boiled egg and a dash of sesame oil to add another dimension of more korean-style flavor.
Being that "heat" is a personal taste, I was surprised that I didn't find this as hot as I expected. My husband, who usually adds hot sauce to EVERYTHING, thought it was great the way it was. My 7 yr old boys even ate it! As usual, I didn't have all of the specific ingredients on hand, so I used the basics of this recipe and used the veggies and meat we did have. We'll make this again.
A delicious, quick and easy dish. Great to satisy a craving of something spicy & flavorful. You can do without the cucumbers if you aren't into cooked cucumbers. Also, I recommend cutting the kimchi up into smaller pieces. I also added sliced serrano peppers when adding the kimchi. You do not have to use a full cup of kimchi. Best to use korean red pepper flakes (different flavor & texture) available at any asian market in large bags (will last a long time). The vinegar cooks off, so if you are worrying about that, don't. Lastly, I would add more than 1 tbsp of water towards the end to keep it moist. I ended up putting about 3-4 tbsp of water. Serve immediately over hot, fresh rice!
I grated my (frozen) ginger, not fond of bites of ginger. Added the carrots in with the onion and then garlic just for a minute before adding liquids. Also held back the cucumber, adding it in at the end just to get it hot. Didn't have canned tuna so used Ahi.
I just cooked this today the only thing I did different was add a tablespoon of sugar because i added a little too much vinegar and it came out really well.
* Percent Daily Values are based on a 2,000 calorie diet.
Chompchae Deopbap (Korean Spicy Tuna and Rice)
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 562
** Calories from Fat: 81
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