This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Posted:

| View All »

left

1 of 15

right

Chompchae Deopbap (Korean Spicy Tuna and Rice)

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. "

Rate/Review | Read Reviews (6)

What to Drink?
	Beer

Prep Time:
10 Min

Cook Time:
40 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

1 cup uncooked white rice
2 cups water
1 tablespoon olive oil
3 cloves garlic, minced
1 (1/2 inch) piece fresh ginger, minced
1/2 onion, coarsely chopped
1 cup kim chee
1/2 cup sliced cucumber
1/4 cup sliced carrots
2 tablespoons soy sauce
2 tablespoons rice vinegar
salt and pepper to taste
1 tablespoon Korean chile powder, or to taste
1 tablespoon water, or as needed
1 (6 ounce) can tuna, drained

Directions

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.
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.