Tuna and Rice with Kim Chee

Tuna and Rice with Kim Chee


7 people made this

This is my favorite Korean dish, Chompchae Deopbap. 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 seaweed (gim). Sprinkle the top with a few sesame seeds.


Serves: 2 

  • 1 cup (185g) uncooked white rice
  • 2 cups (500ml) water
  • 1 tablespoon olive oil
  • 3 cloves garlic, finely diced
  • 2cm piece fresh ginger, finely diced
  • 1/2 onion, coarsely diced
  • 1 cup (150g) kim chee
  • 1/2 cup sliced cucumber
  • 1/4 cup sliced carrots
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 pinch salt and pepper, to taste
  • 1 tablespoon chilli powder, or to taste
  • 1 tablespoon water, or as needed
  • 2 tins (95g) tuna in brine, drained

Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  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 frypan 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 chilli powder. If the mixture becomes too thick add 1 tablespoon of water.
  3. Gently stir in the tuna and continue cooking until the fish is heated through. Serve with rice.

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