Introduction
When it pertains to Korean Tuna Rice, simplicity meets happiness in a single dish. This simple yet tasty dish is an institution for quick meals that are excellent for those hectic weeknights or when you need a speedy lunch fix. The charm of Chamchi Deopbap resides in its ease of preparation—throw it together in a matter of minutes.
Preparation
My first exposure with this recipe was through my Korean cousin, who showed me how these seemingly standard elements can merge into something that’s delightfully tasty and healthy.
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
- 1 cup cooked rice
- 1 3.5 oz can Korean hot pepper tuna DongWon brand
- 2 tbsp Furikake rice seasoning -or-
- 1/4 cup seasoned seaweed (kim jaban) -or a combination of both-
- 2 tbsp Kewpie Mayo or American mayo
- 1 tbsp sesame oil
- Optional
- 1 fried egg
- pickled ginger
Instruction
To prepare Korean Tuna Rice, start by global warming the pre-cooked rice in the microwave for around thirty seconds, ensuring it is warmed completely. Divide the rice into serving bowls. Use kitchen shears to chop kimchi into tiny fragments as needed, then put it on top of the rice in each bowl. This allows the kimchi to start warming from the heat of the rice. Modify the amount according to your taste preferences.
Next, open a can of tuna and drain most or all of it to avoid soggy rice. Flake the tuna apart and distribute it over each bowl. Add carrots & any additional kimchi you prefer. To add flavor, put the company’s kewpie mayo on top.
Finally, top your Korean Tuna Rice bowls with a generous amount of chopped green onions and toasted sesame seeds. For an added touch, serve with a package of play or nori (dried and toasted sheets of kelp). Enjoy an excellent and delicious meal on your own.
FAQs Korean Tuna Rice( Chamchi Deopbap, 참치덮밥)
. What’s Korean Tuna Rice( Chamchi Deopbap)?
Korean Tuna Rice, or Chamchi Deopbap( 참치덮밥), is a quick and ready rice coliseum made with seasoned mimetic tuna served over warm rice. It’s frequently mixed with soy sauce, sesame oil painting, gochujang( Korean chili mucilage), and vegetables, making it a satisfying and scrumptious mess.
2. What constituents are exercised in Korean Tuna Rice?
The main constituents carry
twisted undyed rice( short- grain preferred)
desisted tuna( in oil painting or water)
Gochujang( voluntary for fragrance)
Soy sauce & sesame oil painting for flavoring
Garlic & verdant onions for redundant air
Seaweed flakes( gim) & sesame seeds for garnish
3. How do you make Korean Tuna Rice?
Drain the desisted tuna and integrate it with soy sauce, sesame oil painting, and garlic.
Sauté the tuna in a visage for a many twinkles( voluntary).
Prepare a coliseum of warm rice and eclipse it with the seasoned tuna.
append condiments like seaweed flakes, verdant onions, and a fried egg.
integrate well and enjoy!
4. Can I make anon-spicy interpretation?
Yes! exclusively forget gochujang and exercise a blend of soy sauce and sesame oil painting for a milder air. You can also append mayonnaise for a cottony texture.
5. What side dishes go well with Korean Tuna Rice?
Korean Tuna Rice dyads well with
Kimchi( for a pungent discrepancy)
Pickled radish( danmuji)
Miso haze or Korean seaweed haze
Fresh vegetables like cucumber or lettuce
