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.
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
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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 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.
Gently stir in the tuna and continue cooking until the fish is heated through. Serve with rice.