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Chompchae Deopbap (Korean Spicy Tuna and Rice)

Chompchae Deopbap (Korean Spicy Tuna and Rice)

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
somthinclever

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 562 kcal
  • 28%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 87.5g
  • 28%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 1701 mg
  • 68%

Based on a 2,000 calorie diet

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.
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Reviews

Stevie
9

Stevie

1/4/2010

This recipe is awesome! It tastes just like Korea! We had it with fried dumplings and extra kim chee on the side. I didn't have Korean chile powder so I used plain, was not quite as spicy as Korean but the dish was excellent - my husband loved it!

amandaameyers
7

amandaameyers

7/12/2010

Good! I did not have Kimchi on hand, so I took a risk and used sauerkraut seasoned with cayenne pepper and mexican chili powder. Tasted awesome! Not a signature-Korean flavor, but still very good. I also added a boiled egg and a dash of sesame oil to add another dimension of more korean-style flavor.

buckroadeats
6

buckroadeats

1/14/2011

Being that "heat" is a personal taste, I was surprised that I didn't find this as hot as I expected. My husband, who usually adds hot sauce to EVERYTHING, thought it was great the way it was. My 7 yr old boys even ate it! As usual, I didn't have all of the specific ingredients on hand, so I used the basics of this recipe and used the veggies and meat we did have. We'll make this again.

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