Chompchae Deopbap (Korean Spicy Tuna and Rice)

Chompchae Deopbap (Korean Spicy Tuna and Rice)

6
somthinclever 1

"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. "
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 562 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

  • Calories:
  • 562 kcal
  • 28%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 87.5g
  • 28%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 1507 mg
  • 60%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

6

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 ...

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 goo...

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. ...

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 ki...

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...

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.