My favorite 10-minute pantry meal: Korean Tuna Rice Bowl, also known as Chamchi Deopbap! A quick and satisfying meal made with canned tuna and spicy kimchi served over rice. A drizzle of Kewpie mayo and sesame oil adds richness. Top with a shower of green onion and roasted seaweed snack (called Gim in Korean) to make this 10-minute meal extra special!
What is a Korean Tuna Rice Bowl?
A Korean Tuna Rice Bowl is a fast and easy pantry meal made with canned tuna. In Korean, this simple dish is called Chamchi Deopbap. It’s a popular favorite because it requires no cooking (except for the rice!) and often served in cafeterias.
The beauty of this rice bowl is its ease and convenience. Made of pantry ingredients, everything is assembled in a bowl and ready to eat in 10 minutes. Customize with what you like. In Korean cooking, there are many different iterations of this fast and easy rice bowl.
Chamchi Deopbap a filling and satisfying meal. There’s a lot of protein in the canned tuna. It’s also delicious! The spicy kimchi and canned tuna go well together, especially when served over rice. And you can’t forget the essential garnish: sesame oil, kewpie mayo, green onion, and an entire package of crushed Gim (roasted seaweed snack) on top!
Similar to Gyeran Bap (Korean Egg Rice), Tuna Deopbap is a common Korean meal that can be put together quickly and easily. When I don’t want to cook or there’s nothing to eat in the house, I make this recipe.
New to Korean cooking? Check out Korean Food for Beginners. Or for more inspiration for what to cook with kimchi, check out 20 Recipes with Kimchi.
Ingredients:
- Canned Tuna. Canned tuna is full of protein, omega-3 fatty acids, vitamin D, and selenium. Low in calories and saturated fat, it’s a pantry ingredient that stays good for a long time. Use regular canned tuna or Hot Pepper canned tuna.
- Rice. Koreans typically use short grain or medium grain rice for everyday cooking. Also called sushi rice. Popular brands include Botan Calrose, Nishiki, Kokuho, and Shirakiku. For this tuna rice bowl recipe, Jasmine rice also works. Long-grain rice (Basmati, Carolina Gold, etc.) is too fluffy and not typically used.
- Kimchi. Adds acidity and lots of flavor. A good counterbalance to lean tuna.
- Kewpie Mayo. Japanese mayonnaise that is sweeter and richer. If you don’t have it, Hellman’s or Duke’s can be used. A squeeze bottle makes drizzling easier.
- Sesame Oil. Rich, fragrant, and nutty. An essential seasoning.
- Green onion. Adds freshness, color, and subtle onion flavor.
- Roasted Seaweed Snack (Gim). Crumble one entire package for each serving. Adds lots of savory, earthy delicious flavor. You can also use seaweed crumbles found at the Korean market. Or furikake.
What kind of canned tuna should I use?
I’ve used just about every kind of canned tuna for this dish. They all taste good! Some suggestions:
- Korean Canned Tuna. Tastes best. Look for Dongwon, which is a popular Korean brand, at Asian grocery stores or Korean markets. They come in different flavors (plain, kimchi, hot pepper, vegetables) and tastes less “fishy” than other canned tunas.
- Hot Pepper Tuna. A kind of Korean canned tuna packed with kimchi or hot pepper sauce. Saucy and red, spicy tuna also contains small pieces of potato and other vegetables .
- Tuna packed in oil. If you can’t find Korean canned tuna, any canned tuna packed in oil is a great 2nd choice. I like Italian canned tuna.
- Tuna packed in water. Contains less calories than tuna packed in oil. Also contains less omega-3 fatty acids and less flavor. Tends to be quite dry and chunky. When using tuna packed in water, I like to break up the big pieces with a fork and mix with mayo to add flavor and moisture.
- Tuna in pouches. As pouches do not require a can opener, they are convenient and handy for travel and camping trips. However, handle carefully — the tuna tends to shred and break apart easily.
More tuna recipes: Tuna Kimchi Fried Rice, Spicy Tuna Gimbap, and Sesame Seared Ahi Tuna Bowls.
How to make Chamchi Deopbap:
Assemble in only 10 minutes! Recipe makes 2 servings.
- Add rice. Divide warm rice evenly between 2 bowls.
- Add kimchi. Chop kimchi into small, bite-sized pieces. Add on top of the rice, about 1/4 cup for each serving.
- Add tuna. Open a can of tuna. Drain well, pressing the lid of the can so most of the liquid has been removed. Add directly on top of the kimchi. Divide evenly between the 2 bowls.
- Add seasoning. For each bowl, add thick drizzles of Kewpie mayo and a little bit of sesame oil. Divide green onion evenly and sprinkle over both bowls.
- Add Gim. For each bowl, crumble one package of roasted seaweed snack (gim) on top. Enjoy!
Watch how to make it:
PRO Tips:
- Drain tuna. Canned tuna contains a lot of liquid. To prevent soggy rice, make sure to drain well. Also, feel free to break up the big pieces so the tuna is not too chunky.
- Chop kimchi with scissors. A Korean trick to avoid the hassle of washing the cutting board and knife. Transfer kimchi to a small bowl and snip with scissors into small, bite-sized pieces.
- Make instant rice. If you don’t want to wait 30 minutes to cook a fresh pot of rice, use instant Korean rice instead. They are individual bowls of instant rice that can be cooked in the microwave. Get perfectly fluffy rice in just a few minutes!
Variations:
There are so many different ways to enjoy Tuna Deopbap! Customize to your liking:
- Spice it up! There are several ways to make Chamchi Deopbap spicier: Use Korean Hot Pepper tuna. Or add generous drizzles of sriracha or Cho Gochujang Sauce.
- Swap the rice. Replace with brown rice, quinoa, or Korean Purple Rice for added fiber and nutrition.
- Make a salad bowl. Add chopped lettuce, cucumber, and perilla leaves.
- Add avocado. Creamy avocado is such a delicious addition.
- Add eggs. A classic addition to Chamchi Deopbap. Add a fried, sunny side up egg or scrambled eggs for extra protein and flavor.
Serve with:
- 5-min Miso soup
- Edamame
- Gim (Roasted Seaweed Snack)
FAQ
For the comfort factor, warm or hot rice is preferred. Room temperature rice will also taste good. Cold rice will need to be reheated as the grains will be too hard.
The mayo is a key flavor component that adds richness and flavor. You can leave it out but I recommend adding a little more sesame oil so it’s not too dry.
More rice bowl recipes:
Korean Tuna Rice Bowl recipe (Chamchi Deopbap)
Ingredients
- 1 large can/ 300 grams tuna *packed in oil, preferably
- 2 cups cooked rice
- 1/2 cup kimchi *chopped, divided evenly (1/4 cup per serving)
- 2 drizzles kewpie
- 2 drizzles sesame oil
- 1 green onion *chopped, divided evenly
- 2 packages roasted seaweed snack (gim)
Instructions
- Add rice. Divide warm rice evenly between 2 bowls.
- Add kimchi. Chop kimchi into small, bite-sized pieces. Add on top of the rice, about 1/4 cup for each serving.
- Add tuna. Open a can of tuna. Drain well, pressing the lid of the can so most of the liquid has been removed. Add directly on top of the kimchi. Divide evenly between the 2 bowls.
- Add seasoning. For each bowl, add thick drizzles of Kewpie mayo and a little bit of sesame oil. Divide green onion evenly and sprinkle over both bowls.
- Add Gim. For each bowl, crumble one package of roasted seaweed snack (gim) on top. Enjoy!
Video
Notes
- Drain tuna. Canned tuna contains a lot of liquid. To prevent soggy rice, make sure to drain well. Also, feel free to break up the big pieces so the tuna is not too chunky.
- Chop kimchi with scissors. A Korean trick to avoid the hassle of washing the cutting board and knife. Transfer kimchi to a small bowl and snip with scissors into small, bite-sized pieces.
- Make instant rice. If you don’t want to wait 30 minutes to cook a fresh pot of rice, use instant Korean rice instead. They are individual bowls of instant rice that can be cooked in the microwave. Get perfectly fluffy rice in just a few minutes!
-
- Spice it up! There are several ways to make Chamchi Deopbap spicier: Use spicy Korean tuna. Or add generous drizzles of sriracha or Cho Gochujang Sauce.
-
- Swap the rice. Replace with brown rice or Korean Purple Rice for added fiber and nutrition.
-
- Make a salad bowl. Up your vegetable intake for the day with chopped lettuce, cucumber, and perilla leaves.
-
- Add avocado. Creamy avocado is such a delicious addition.
-
- Add eggs. A classic addition to Chamchi Deopbap. Add a fried, sunny side up egg or scrambled eggs alongside the tuna.
