CHOMPCHAE DEOPBAP (KOREAN SPICY TUNA AND RICE)
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.
Provided by somthinclever
Categories World Cuisine Recipes Asian Korean
Time 50m
Yield 2
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 537.5 calories, Carbohydrate 87.5 g, Cholesterol 18.9 mg, Fat 8.8 g, Fiber 4.8 g, Protein 26.4 g, SaturatedFat 1.4 g, Sodium 1574.1 mg, Sugar 4.2 g
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