Chompchae Deopbap (Korean Spicy Tuna and Rice) recipe
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- 1 cup uncooked white rice 2 cups water 1 tablespoon olive oil 3 cloves garlic, minced 1 (1/2 inch) piece fresh ginger, minced ½ onion, coarsely chopped 1 cup kim chee ½ cup sliced cucumber ¼ cup sliced carrots 2 tablespoons soy sauce 2 tablespoons rice vinegar 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
Nutrition Info
- 537.5 caloriescarbohydrate: 87.5 gcholesterol: 18.9 mgfat: 8.8 gfiber: 4.8 gprotein: 26.4 gsaturatedFat: 1.4 gservingSize: -sodium: 1574.1 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Chompchae Deopbap (Korean Spicy Tuna and Rice)
Directions
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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.
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.