Tuna and Rice with Kim Chee

    Recipe Picture: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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    Reviews in English (7)


    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!  -  30 Dec 2009  (Review from Allrecipes USA and Canada)


    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.  -  11 Jul 2010  (Review from Allrecipes USA and Canada)


    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.  -  13 Jan 2011  (Review from Allrecipes USA and Canada)

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