10-Minute Korean Tuna Rice (Chamchi Deopbap) Recipe

Introduction

This easy Korean Tuna Rice bowl, or Chamchi Deopbap, is a quick and satisfying meal you can whip up in just 10 minutes. Combining savory tuna mayo, warm kimchi, and fluffy eggs over rice, it’s a comforting dish full of flavor and texture.

Ingredients

• 2 cups cooked short grain rice
• 5.29 oz canned tuna in oil (or canned tuna in water)
• 2 large eggs (beaten, or whole if preferred sunny-side up or over-easy)
• 1/3 cup kimchi (chopped)
• 1/3 cup Korean roasted seaweed flakes
• 4 tbsp Japanese mayo (or regular mayo)
• 1-2 tbsp teriyaki sauce (or unagi sauce / tonkatsu sauce)
• 2 tsp vegetable oil (or any neutral oil)
• 1/8 tsp salt
• 1/8 tsp white granulated sugar

Instructions

1. Step 1: Open the canned tuna and drain the liquid using a fine sieve or the can lid. Transfer tuna to a small bowl and mix with 2 tablespoons of mayonnaise, salt, and sugar. Set aside.
2. Step 2: Place hot cooked rice in a large serving bowl and cover to keep warm. Set aside.
3. Step 3: Heat 1 teaspoon vegetable oil in a small pan over medium heat. Add beaten eggs and scramble until set but still moist, about 1 minute. Alternatively, fry eggs sunny-side up or over-easy to your liking. Transfer eggs over the hot rice.
4. Step 4: In the same pan over low-medium heat, add the remaining 1 teaspoon vegetable oil. Sauté chopped kimchi for 30-45 seconds until warm, then place it atop the eggs.
5. Step 5: Spoon the tuna mayo mixture on top of the kimchi layer.
6. Step 6: Garnish the bowl with roasted seaweed flakes. Drizzle with remaining mayonnaise and teriyaki sauce. Serve immediately and enjoy!

Tips & Variations

• Substitute canned tuna in oil with tuna in water for a lighter taste.
• Try adding a drizzle of sesame oil for extra aroma and flavor.
• Use spicy mayo if you like a little heat in the dish.
• Garnish with sliced green onions or sesame seeds for added texture.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat rice, eggs, and kimchi gently in a microwave or on the stovetop before assembling. Tuna mayo is best used fresh and should not be reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of rice for this dish?

Short grain rice is preferred for its sticky texture, but you can use any cooked rice you have on hand, such as medium grain or jasmine rice. Just note that the texture and stickiness will vary slightly.

What can I substitute for kimchi if I don’t have any?

If you don’t have kimchi, you can substitute with pickled vegetables or sautéed cabbage with a splash of vinegar to add a bit of tang and crunch to the dish.

10-Minute Korean Tuna Rice (Chamchi Deopbap) Recipe

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This Easy Korean Tuna Rice Bowl, also known as Chamchi Deopbap, is a quick and satisfying dish ready in just 10 minutes. Featuring tender canned tuna mixed with creamy mayo, fluffy scrambled or fried eggs, savory kimchi, and crunchy roasted seaweed flakes, all served over steamed short grain rice and drizzled with a flavorful teriyaki sauce. Perfect for a simple yet delicious Korean-inspired meal any day of the week.

• Author: luca
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups cooked short grain rice
• 5.29 oz canned tuna in oil (or substitute with canned tuna in water)
• 2 large eggs (beaten or whole for sunny-side-up/over-easy)
• 1/3 cup chopped kimchi
• 1/3 cup Korean roasted seaweed flakes
• 4 tbsp Japanese mayo (or regular mayo)
• 1–2 tbsp teriyaki sauce (or unagi sauce / tonkatsu sauce)

Seasonings and Oils

• 2 tsp vegetable oil (or any neutral oil)
• 1/8 tsp salt
• 1/8 tsp white granulated sugar

Instructions

1. Prepare the Tuna Mixture: Open the canned tuna and drain the liquid using a fine sieve or carefully with the lid. Transfer the tuna to a small bowl and mix with 2 tablespoons (30 ml) of mayonnaise, salt, and sugar. Set aside to let the flavors meld.
2. Keep the Rice Warm: Place the hot cooked short grain rice in a large serving bowl and cover it to retain warmth. Set aside while you prepare the toppings.
3. Cook the Eggs: Heat 1 teaspoon (5 ml) of vegetable oil in a small pan over medium heat. Add the beaten eggs and scramble gently until they begin to set but remain moist, about 1 minute. Alternatively, fry the eggs sunny-side-up or over-easy if you prefer runny yolks. Transfer the cooked eggs carefully over the warm rice.
4. Sauté the Kimchi: In the same pan, add the remaining 1 teaspoon (5 ml) of vegetable oil and warm on low to medium heat. Add the chopped kimchi and sauté for 30 to 45 seconds until warmed through and fragrant. Place the sautéed kimchi atop the eggs on the rice.
5. Add Tuna Mix: Spoon the prepared tuna mayo mixture on top of the kimchi layer.
6. Garnish and Serve: Sprinkle the roasted seaweed flakes generously over the bowl. Finally, drizzle remaining mayonnaise and your choice of teriyaki sauce (or substitute sauces) on top. Serve immediately and enjoy this comforting Korean rice bowl.

Notes

• You can substitute canned tuna in oil with tuna in water for a lighter option.
• Adjust the amount of teriyaki sauce according to your preferred sweetness and saltiness.
• For a vegetarian meal, omit the tuna and add extra kimchi or sautéed vegetables.
• Use Japanese mayo for authentic flavor, but regular mayo works well too.
• Serve immediately to enjoy the contrast of warm rice with fresh toppings.

Keywords: Korean tuna rice bowl, Chamchi Deopbap, quick Korean recipes, tuna rice bowl, easy Korean dishes, kimchi rice bowl