Chompchae Deopbap (Korean Spicy Tuna and Rice) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 2 |
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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. Ingredients:
1 cup uncooked white rice |
2 cups water |
1 tablespoon olive oil |
3 cloves garlic, minced |
1 (1/2 inch) piece fresh ginger, minced |
1/2 onion, coarsely chopped |
1 cup kim chee |
1/2 cup sliced cucumber |
1/4 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 (6 ounce) can tuna, drained |
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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