Chompchae Deopbap (Korean Spicy Tuna and Rice)

Better Chompchae Deopbap (Korean Spicy Tuna and Rice)
Special Recipe : Better Chompchae Deopbap (Korean Spicy Tuna and Rice)

Summary

Better Chompchae Deopbap (Korean Spicy Tuna and Rice)

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.

Servings 2

Integrated

  • 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
  • 1 pinch salt and pepper to taste
  • 1 tablespoon Korean chile powder, or to taste
  • 1 tablespoon water, or as needed
  • 1 (5 ounce) can tuna, drained

Directions

  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.

Per Serving:

  • 537.5 calories
  • protein 26.4g 53% DV
  • carbohydrates 87.5g 28% DV
  • fat 8.8g 14% DV
  • cholesterol 18.9mg 6% DV
  • sodium 1574.1mg 63% DV.

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