Chompchae Deopbap (Korean Spicy Tuna and Rice) Recipe -
Chompchae Deopbap (Korean Spicy Tuna and Rice) Recipe
  • READY IN 50 mins

Chompchae Deopbap (Korean Spicy Tuna and Rice)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  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.
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Reviews More Reviews

Jan 04, 2010

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!

Jul 12, 2010

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.


7 Ratings

Jan 14, 2011

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.

Feb 08, 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!

Oct 24, 2011

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.

Apr 14, 2012

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.


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  • Calories
  • 562 kcal
  • 28%
  • Carbohydrates
  • 87.5 g
  • 28%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 31.8 g
  • 64%
  • Sodium
  • 1507 mg
  • 60%

* Percent Daily Values are based on a 2,000 calorie diet.

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