10-min. Easy Korean Tuna Mayo Deopbap

Name: 10-min. Easy Korean Tuna Mayo Deopbap
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1.5 cups cooked short grain rice; 2 large eggs (beaten); 1/3 cup kimchi (finely chopped); 5.29 oz canned tuna (in oil (or canned tuna in water)); 4 tbsp Japanese mayo (or regular mayonnaise); 2 tsp vegetable oil (or any neutral oil); 1/4 cup Korean seasoned seaweed flakes (or crushed seaweed snack/strips of nori); 1-2 tbsp teriyaki sauce; salt (to taste); black pepper (to taste)

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Tender rice covered in scrambled eggs, sautéed kimchi, tuna, crunchy seaweed, creamy mayo and sweet teriyaki sauce. This quick and easy Korean tuna mayo deopbap is a tasty meal in 10 minutes if you already have cooked rice.

featured image of korean tuna mayo deopbap

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Ingredients & Substitutes
Other Topping Ideas
Expert Tips
Instructions
Storage
Pairing Suggestions
FAQ
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Korean mayo tuna deopbap features cooked short-grain rice topped with a creamy tuna mayo mixture, eggs, sautéd kimchi, sweet teriyaki sauce, Japanese mayo and roasted seaweed.

In Korean translation, "deopbap" means "covered rice". There are many types of deopbap with various toppings making this rice bowl versatile and customizable!

Koreans love to make this because it's so simple, especially with the cooked canned tuna which is a great source of seafood. Also, it's a fantastic way to use leftover ingredients or Korean side dishes in the fridge.

You can omit or substitute certain toppings with other ingredients that you may enjoy. The eggs can also be fried sunny side up, over easy or even boiled if you're not a fan of scrambled eggs.

I share a list of other topping ideas below so you can customize deopbap to your liking!

This is a great rice dish for busy weeknights when you have little time or energy to cook. It's especially convenient if you have cold leftover rice that you can quickly reheat in the microwave. I love making this on a weekly basis as it's so satisfying!

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

Cooked short-grain rice: or substitute with medium grain rice or long grain rice like jasmine rice or basmati rice. Avoid using arborio rice, glutinous rice or brown rice if you want best texture.
Large Eggs
Kimchi: it should be napa cabbage kimchi and look for the kind that is well-fermented for a tangier taste. Well-fermented kimchi contains cabbage that is more red than white and more soft than crisp.
Canned Tuna in Oil: or substitute with canned tuna in water. If you're not a fan of tuna, substitute for diced pan-fried spam.
Japanese mayo (aka Kewpie mayo): a creamy Japanese-style mayonnaise made of egg yolks instead of using whole eggs like in regular mayo. As a last resort, substitute with regular mayo that is thick and creamy.
Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
Korean Seasoned Seaweed Flakes: this is seasoned dry roasted seaweed that comes in packages and sold at Korean grocery stores. Or substitute with crushed seaweed snack or thinly cut pieces of dry roasted seaweed like nori.
Store-bought Teriyaki Sauce: this is a Japanese sweet brown sauce made of mirin, soy sauce and sake that is sold at many Asian and Western grocery stores. Or substitute with tonkatsu sauce.
Salt and Black Pepper

Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.

Other Topping Ideas

Feel free to add or substitute any of the above rice toppings with the suggestions below:

ripe sliced avocado
spicy Korean canned tuna (as a swap for regular canned tuna)
diced spam, hot dogs or mini sausages
beef bulgogi
shredded cheddar cheese
finely chopped green onions, sesame seeds or sesame oil as a garnish
chili oil, sriracha, gochujang or gochugaru for added spice
Korean spinach or beansprout salad

Expert Tips

If possible, use freshly made hot cooked rice for best taste. Leftover day-old rice also tastes fine but never as good as fresh rice.
Get well-fermented kimchi as it's more tangy and flavorful than fresher kimchi.
Use canned tuna in oil for best taste over canned tuna in water because the oil makes the tuna very smooth in texture.
Don't over cook the eggs. Scramble the eggs and cook until they've taken shape but still look a bit moist on the exterior. If you're frying the eggs sunny side up or over-easy, fry only until the egg whites are set and the yolk is still runny as the egg yolk will make the rice taste really good!
Don't skip on the roasted seaweed flakes because they offer great umami flavor.

Instructions

Below are step-by-step instructions on how to make Korean tuna mayo deopbap:

Open the canned tuna and strain out the liquids using a fine sieve. Transfer the strained tuna to a small bowl and combine with 2 tablespoon or 30 ml of Japanese mayo. Season with a pinch salt and black pepper to taste. Set aside.
Place hot cooked rice in a large serving bowl and cover to keep warm.
Then heat 1 teaspoon vegetable oil in a small pan on medium heat. Add beaten eggs and scramble them until they take shape but are still moist looking, about 1-2 minutes. Place scrambled eggs over hot rice. (Alternatively, feel free to fry eggs sunny side up or over easy until the egg whites are set and the yolk is still a bit runny).
In the same pan on medium heat, add remaining vegetable oil. Sauté chopped kimchi for 2 minutes until juices release. Transfer cooked kimchi over the eggs.
Lastly place tuna mayo mixture over kimchi. Sprinkle seaweed flakes on top. Drizzle Japanese mayo and teriyaki sauce over the entire rice bowl. Enjoy!

Storage

This is best enjoyed fresh or within the same day.
Leftovers can be stored up to 4 days in advance in an airtight container in the fridge. To reheat: microwave for 2-3 minutes until hot.
Freezer-friendly? I don't recommend freezing tuna mayo deopbap as the rice will turn hard and the eggs will taste rubbery even after reheating.

Pairing Suggestions

Korean mayo tuna deopbap serves well with Korean side dishes like:

FAQ

Can I make this in advance?

Korean tuna mayo deopbap is best enjoyed fresh but the separate components can be made up to 4 days in advance and stored into separate airtight containers in the fridge. Then on the day of serving, reheat the rice, kimchi and eggs in the microwave until hot and assemble the rice bowl as instructed.

Can I omit the teriyaki sauce?

The teriyaki sauce can be omitted or replaced with tonkatsu sauce. I would recommend seasoning the hot rice with 1 teaspoon or 5 ml soy sauce and 1 teaspoon or 5 ml sesame oil for more flavor.

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