Korean Tuna Mayo Deopbap. A delicious Korean rice covered in scrambled egg, sautΓ©ed kimchi, tuna, crunchy seaweed, mayo and teriyaki sauce. A delicious meal that comes together quickly 10 minutes if you already have cooked rice.
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What is Korean Tuna Mayo Deopbap?
It's a delicious Korean rice dish with a creamy tuna mayo mixture served over a bed of rice with scrambled eggs, kimchi, teriyaki sauce and roasted seaweed. The word "deopbap" means "covered rice" in Korean. When these tasty components are mixed together, it is truly so satisfying and filling.
I love how easily this meal comes together especially if you have cooked rice. It really saves the day on those busy weeknights when there is little time to prepare a meal. You can also make this with leftover rice in the fridge, just microwave it for a few minutes until hot.
Ingredients
Please scroll down to below recipe card for exact measurements.
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
- cooked short grain rice: or jasmine rice could work
- eggs
- kimchi
- canned tuna: or sub with pan fried spam
- Japanese mayo or kewpie mayo: or substitute with regular mayo
- cooking oil
- roasted seaweed flakes or a small sheet of nori cut into tiny strips
- teriyaki sauce
- Salt and pepper to taste
How to make Tuna Mayo Deopbap
- In a small bowl, mix together canned tuna with only 2 tbsp. of mayo, reserve the rest for later. Season with salt and pepper to taste.
- Place cooked rice in a large serving bowl. The larger size will make it easier to mix for enjoying later.
- Then in a small non stick pan set over medium heat, add 1 teaspoon cooking oil. Pour in beaten eggs. Stir to break up the eggs and cook until soft and scrambled, about 2 minutes. Place cooked eggs over hot rice.
- In the same pan set over medium heat, add remaining cooking oil. Add kimchi and sautΓ© for 2 minutes until juices release. Place cooked kimchi over eggs in rice bowl.
- Lastly place tuna mayo over kimchi. Sprinkle seaweed over top. Drizzle mayo and teriyaki sauce over top. Enjoy!
Storage & Reheating
Korean tuna mayo deopbap is best enjoyed immediately. However if you have leftovers, store them in an airtight container in the fridge for up to 4 days. To reheat, microwave for a few minutes.
Expert Tips
- Use canned tuna in oil for best taste. I find the oil really compliments the tuna making it more tender.
- Do not over cook the eggs. Scramble the eggs and cook until they've taken shape but still look a bit moist on the exterior.
- Do not skip on the roasted seaweed! It really elevates the bowl!
- Make sure the kimchi is well fermented. It makes a big difference to the taste.
FAQ
Can I substitute the short grain rice?
Yes, long grain jasmine rice would work. Avoid using brown rice or any tough rice.
Can I substitute the Japanese mayo?
Yes, regular mayo would work.
Can I omit the teriyaki sauce?
Yes, but keep it mind it balances the taste of the bowl.
Other recipes you may like!
- Deconstructed Tuna Kimbap Bowl
- Spicy Tuna Kimbap
- Japanese Tuna Onigiri
- Japanese Spicy Tuna Rice Bowl
- Korean Tuna Cakes (Chamchijeon)
π Recipe
10-min. Easy Korean Tuna Mayo Deopbap
Ingredients
- 1.5 cups cooked short grain rice
- 2 eggs beaten
- β cup kimchi chopped into bite size pieces
- 1 canned tuna liquids strained
- 4 tablespoon Japanese mayo
- 2 teaspoon vegetable oil
- Β½ sheet roasted seaweed or nori, crushed or cut into small strips
- 1 tablespoon teriyaki sauce
- Salt and pepper to taste
Instructions
- In a small bowl, mix together canned tuna with only 2 tbsp. of mayo, reserve the rest for later. Season with salt and pepper to taste.
- Place cooked rice in a serving bowl.
- Then in a small non stick pan set over medium heat, add 1 teaspoon cooking oil. Pour in whisked eggs. Stir to break up the eggs and cook until soft and scrambled, about 2 minutes. Place cooked eggs over hot rice.
- In the same pan set over medium heat, add remaining cooking oil. Add kimchi and sautΓ© for 2 minutes until juices release. Place cooked kimchi over eggs in rice bowl.
- Lastly place tuna mayo over kimchi. Sprinkle seaweed over top. Drizzle mayo and teriyaki sauce over top. Enjoy!
Josiah - DIY Thrill
This is such a great meal idea for busy weeknights
Katerina | Once a Foodie
Oh yum, I love the flavours in this? I can see how it would come together pretty quickly but it's a clever idea for quick lunches or dinner. Love this, Christie, thanks so much for sharing!
Never Ending Journeys
What a tasty meal idea! That mayo sauce sounds especially irresistible, too!
Heidi | The Frugal Girls
I've been really craving tuna lately and this is such a tasty fun way to change up the way I normally make it. Yum!! π
Charmaine Chan
I made this for dinner tonight and it was SO DELICIOUS! It came together so quickly and was packed with flavor. Iβm already getting requests to make it again π thanks for the recipe Christie!
christieathome
Thanks so much for making my recipe Charmaine! Iβm so glad you enjoyed it!
Taylor
I was looking for something to make for dinner tonight with tuna and steamed rice, as my mom and Vietnamese grandma used to make the family some delicious quick meals with tuna and egg, fish sauce and steamed rice, but I wanted to mix it up since I was just cooking for my partner and myself, and I get bored of the meals I cook often. Stumbling across this recipe was a pleasant surprise; not only are the ingredients simple, as anyone can have these ingredients in their pantry and fridge, but it's not complicated to cook, which is always a deterrent for me when it comes to trying new things to add to our staple meals. Most importantly, though, is that this meal is just so freaking delicious, and I was ecstatic that even someone like me could make this dish and feel like someone else cooked it for me. I will be making this recipe often thanks to you, and will definitely be browsing your recipes for more quick inspirational meals like this one to liven up our lunches and dinners! Absolutely loved it!! <3
christieathome
Thank you so much for your kind review Taylor! I am so happy to hear that you enjoyed my recipe! I love eating simple meals too so I'm glad this worked out for you! Happy that I can provide inspiration here and I hope you enjoy my other recipes π
Brenda
This hit the spot! I had some nice, ripely fermented kimchi that went perfectly with the mix. So good!
christieathome
Thanks for making my recipe Brenda! I am so thrilled to hear you that you enjoyed it!
John
Hi! Do you know the origin of this dish? It's freaking delicious!!
christieathome
Thanks so much, John! From my own research, it originates from Korea but I know that the Japanese have their own version too.
Bec
I made this tonight for the family. What a quick and absolutely delicious dish! I keep looking for recipes that use kimchi (I can just eat kimchi alone, love it SO much) This recipe will be on rotation for sure. Thank you
christieathome
Thank you so much for making my recipe and for this kind review! I am happy that it will now be apart of your regular rotation βΊοΈ