Rice Dishes

Chamchi Mayo Deopbap (Tuna Mayo Rice Bowl)

Name: Chamchi Mayo Deopbap (Tuna Mayo Rice Bowl)
Prep time: 7 min
Cook time: 5 min
Total time: 12 min
Yield: 2 servings
Cuisine: Korean
Ingredients: cooked rice 2 bowls (400 g); canned tuna 1 can (150 g); eggs 2; roasted seaweed sheet (gim, for kimbap) 1; mayonnaise 3 Tbsp; soy sauce 2 Tbsp; sugar 1 Tbsp; water 3 Tbsp; cooking oil 1/2 Tbsp; salt a pinch; ground black pepper a pinch

Squeeze the oil out of canned tuna and mix it with mayonnaise, and softly scramble the eggs. Drizzle a lightly simmered soy sauce and sugar sauce over the rice, then top with the tuna and egg, a zigzag of mayonnaise, and seaweed strips.

Prep 7 min · Cook 5 min · Total 12 min · 2 servings · Easy

한국어로 보기 (Korean version)

Steps

1
Drain the tuna in a sieve, pressing with a spoon to squeeze out the oil, then mix it with 1 Tbsp mayonnaise and the pepper.
Squeezing out the oil keeps the mayo from tasting greasy and the rice from turning soggy.
2
In a small pot, simmer the soy sauce, sugar, and 3 Tbsp water over low heat for 1 minute to dissolve the sugar and make the rice bowl sauce.
3
Beat the eggs with the salt, pour into an oiled pan, and cook over medium-low heat for 2 minutes, stirring with chopsticks, into small soft curds.
Turn off the heat when they are nearly done and let the residual heat finish them so they stay moist.
4
Cut the seaweed into thin strips with kitchen shears.
5
Divide the rice between bowls and drizzle each with 1 to 2 Tbsp sauce, then top with half the tuna mayo and half the eggs. Zigzag mayonnaise over the top, pile on the seaweed, and serve.

Substitutions

Instead of	Use	How
seaweed sheet	2 Tbsp crumbled seasoned seaweed (gim-garu)	If it is seasoned, use a little less sauce.
rice bowl sauce	1 Tbsp soy sauce plus 1 tsp toasted sesame oil	Mix without cooking and drizzle on. It is not sweet, but it is nutty.
scrambled egg	1 fried egg per bowl	Fry until the yolk is set and place it beside the tuna.

Storing leftovers

Once the mayo is on the hot rice, the oil separates and the seaweed goes limp quickly. If you plan to save some, keep the components apart: store the tuna mayo and the scrambled eggs in separate airtight containers in the fridge and eat within 1 day. Freeze the rice in single bowls and reheat it in the microwave; reheat the eggs separately until hot all the way through, then add the tuna mayo cold. Do not freeze tuna mixed with mayonnaise.

Serve with

Napa cabbage kimchi, a clear doenjang soup, or yellow pickled radish. The bowl is rich and mild, so a crunchy kimchi suits it.

Making more or less

For 3 to 4 servings, use 2 cans of tuna and 4 eggs, and scramble the eggs in two batches to keep the curds small and soft.

Questions

How can I make it less rich?

Mix 1/2 finely chopped Cheongyang chili into the tuna, or squeeze a little wasabi over the mayonnaise. You can also use less mayonnaise and a bit more of the soy sauce.

Can I use spicy canned tuna?

Yes. It is already seasoned, so cut the soy sauce in the rice bowl sauce to 1 Tbsp and just lightly drain off the oil. Mixing in mayonnaise softens the heat.