Korean Tuna Rice Bowl (Chamchi Deopbap)

This easy meal comes together in minutes with some reheated white rice, a can of tuna, and kewpie mayo. It's a low-effort recipe you can use for a quick lunch or lazy dinner.

Course Main Course

Cuisine Korean, Korean American

Keyword Chamchi Deopbap, Korean Rice Bowl, Rice Bowls, Tuna Rice Bowl

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 410kcal

Author Cara Harbstreet

Equipment

Can Opener
kitchen shears

Ingredients

2 cups white rice cooked or reheated
1 can tuna packed in oil or seasoned, drained
1/2 cup napa cabbage kimchi approximately
1/2 cup matchstick carrots approximately
2-3 tbsp kewpie mayo approximately
2 green onions thinly sliced
1/2 tbsp toasted sesame seeds
2 packages gim or nori snack sheets

Instructions

Reheat the pre-cooked rice for two minutes in the microwave (or until warmed through) and divide between two serving bowls.
Use kitchen shears to cut kimchi into bite-sized pieces (as needed). Layer this on top of the rice in each bowl so it starts to warm up from the heat of the rice. Adjust the amount according to your taste preferences.
Next, open the can of tuna. Drain most or all of the liquid off to avoid soggy rice, then flake it apart and divide between each bowl.
Add the carrots and any additional kimchi you want to use. Drizzle the kewpie mayo over the top.
Finally, garnish with plenty of sliced green onions and toasted sesame seeds. Grab a package of gim or nori (dried and roasted sheets of seaweed) for serving. Enjoy!

Notes

Store leftovers in an airtight container. Refrigerate up to 3 days and reheat in the microwave before serving.

Nutrition