chompchae deopbap (korean spicy tuna and rice)

Ingredients

• Servings: 2
• 1 cup uncooked 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

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• 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 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.