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Chompchae Deopbap (Korean Spicy Tuna and Rice)

Reviewed: Feb. 6, 2010
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!
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