Korean Tuna Rice Bowl (Chamchi Deopbap) Recipe
This Korean Tuna Rice Bowl, known as Chamchi Deopbap, is a quick and flavorful meal featuring warm white rice topped with seasoned tuna, tangy napa cabbage kimchi, crisp matchstick carrots, creamy kewpie mayonnaise, fresh green onions, and toasted sesame seeds, all served with crunchy gim or nori seaweed sheets. It’s a perfect blend of savory, spicy, and umami flavors that comes together effortlessly for a satisfying lunch or dinner.
- Prep Time: 5 minutes
- Cook Time: 2 minutes (to reheat rice)
- Total Time: 7 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Microwaving
- Cuisine: Korean
Ingredients
Main Ingredients
- 2 cups white rice, cooked or reheated
- 1 can tuna, packed in oil or seasoned, drained
- 1/2 cup napa cabbage kimchi, approximately
- 1/2 cup matchstick carrots, approximately
- 2-3 tbsp kewpie mayo, approximately
- 2 green onions, thinly sliced
- 1/2 tbsp toasted sesame seeds
- 2 packages gim or nori snack sheets
Instructions
- Heat the Rice: Reheat the pre-cooked rice in the microwave for about two minutes or until it is warmed through. Once heated, divide the rice evenly between two serving bowls.
- Prepare the Kimchi: Using kitchen shears, cut the napa cabbage kimchi into bite-sized pieces if needed. Layer the kimchi on top of the warm rice in each bowl, allowing it to warm slightly from the heat of the rice. Adjust the quantity to suit your taste preferences.
- Prepare Tuna: Open the can of tuna and drain most or all of the liquid to prevent the rice from becoming soggy. Flake the tuna apart with a fork and distribute it evenly over the rice and kimchi in each bowl.
- Add Carrots and Mayo: Add the matchstick carrots and any additional kimchi if desired. Drizzle 2 to 3 tablespoons of kewpie mayonnaise over the ingredients in each bowl for a rich and creamy flavor.
- Garnish and Serve: Sprinkle plenty of thinly sliced green onions and toasted sesame seeds atop each bowl for freshness and crunch. Serve with packages of gim or nori seaweed sheets on the side to use as a wrap or eat with the rice bowl.
Notes
- Store any leftovers in an airtight container and refrigerate for up to 3 days.
- Reheat leftovers gently in the microwave before serving to retain moisture and flavor.
- You can adjust the amount of kimchi and kewpie mayo according to your spice and richness preferences.
- Using seasoned tuna packed in oil enhances the flavor but can be substituted with tuna in water for a lighter option.
- Gim or nori snack sheets add a delightful crispy texture and umami flavor that complements the bowl perfectly.
