10-min. Easy Korean Tuna Rice (Chamchi Deopbap)

Name: 10-min. Easy Korean Tuna Rice (Chamchi Deopbap)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 cups cooked short grain rice; 5.29 oz canned tuna in oil (or sub with canned tuna in water); 2 large eggs (beaten (or do not beat, if you want to cook sunny-side-up or over-easy eggs)); 1/3 cup kimchi (chopped); 1/3 cup Korean roasted seaweed flakes; 4 tbsp Japanese mayo (or regular mayo); 1-2 tbsp teriyaki sauce (or unagi sauce / tonkatsu sauce); 2 tsp vegetable oil (or any neutral oil); 1/8 tsp salt; 1/8 tsp white granulated sugar

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Tender rice covered in scrambled eggs, sautéed kimchi, canned tuna, roasted seaweed, creamy mayo and sweet teriyaki sauce. This quick and easy Korean tuna rice is a tasty meal made with minimal ingredients in 10 minutes with cooked rice.

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Ingredients & Substitutes
Other Topping Ideas
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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Korean Tuna Rice is also known as "Chamchi Deopbap". In translation, "chamchi deopbap" means "tuna covered rice". In Korean cuisine, there are many different versions of deopbap, such as Bulgogi Deopbap, Jeyuk Deopbap, and more!

I love this version the most as I enjoy the taste and convenience of canned tuna. It's also a great source of seafood and protein. This tuna rice bowl is a fast and easy meal enjoyed by Korean households as it's delicious, comforting and simple!

a closeup shot of korean tuna rice chamchi deopbap

I make this when I have no idea what to eat or if I have rice in the fridge that I can quickly reheat in the microwave. It's savory, sweet, spicy and full of umami flavor and textures!

It's also customizable, so feel free to omit or substitute toppings with other ingredients you like. You can also fry the eggs any way you desire, from scrambled to sunny-side-up or over-easy.

Why you'll love this recipe:

ready in 10 minutes with cooked or reheated rice.
a quick meal made with minimal ingredients.
great for busy weeknights or when you have little energy to cook.
customizable to your liking.
tasty, filling and comforting!

If you love canned tuna recipes, check out my Japanese Spicy Tuna Rice Bowl which is different from this recipe, as it contains spicy mayo tuna, cucumbers and served with nori.

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

Cooked Short Grain Rice: or substitute with cooked jasmine rice. Avoid using arborio rice or glutinous rice.
Canned Tuna in Oil: or substitute with canned tuna in water or canned salmon. I recommend canned tuna in oil as the tuna has a smoother and less dry texture, but use what's available to you.
Large Eggs
Kimchi: this is fermented napa cabbage and radish and available at Korean grocery stores in the refrigerated section.
Korean Roasted Seaweed Flakes: available at Korean grocery stores or on Amazon and can come in different flavors like soy sauce with sesame (I recommend this flavor) or butter with soy sauce. Or substitute with roasted seaweed snack packs, crush them and season with a bit of sugar.
Japanese Mayonnaise (a.k.a. Kewpie Mayo): or substitute with regular mayonnaise. Japanese or Kewpie mayo is creamier since it's made with egg yolk and no egg whites.
Teriyaki Sauce: the thickened kind not the thin runny kind. Or substitute with unagi or eel sauce or tonkatsu sauce.
Neutral Cooking Oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or coconut oil.
Salt
White Granulated Sugar

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

Other Topping Ideas

Below are more topping ideas:

ripe avocado
sesame oil or sesame seeds
chili oil, sriracha, gochujang or gochugaru for spice
green onions
shredded cheese
sautéed carrots
radish kimchi
pickled ginger
Korean spinach
Korean beansprout salad

Expert Tips

Don't skimp or skip the Korean roasted seaweed flakes as they are a game-changer!
Use freshly cooked hot rice for best taste. Reheated leftover rice works too but it will contain less moisture, depending on how old it is.
Use canned tuna in oil for best taste instead of canned tuna in water as the oil makes the tuna taste better and less dry.
Use well-fermented kimchi as it's tangier and more flavorful than fresher kimchi.
Don't overcook the eggs and just scramble them until they take shape but look moist. If you're frying the eggs sunny-side-up or over-easy, set the whites but keep the yolk runny for best taste.

Instructions

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

Open the canned tuna. Strain out and discard the canned liquids using a fine sieve or the can lid. Transfer the tuna to a small bowl and combine with 2 tablespoon or 30 ml of mayonnaise, salt and sugar. Set aside.

Open the canned tuna. Strain out and discard the canned liquids using a fine sieve or the help of the can lid. Transfer the tuna to a small bowl and combine with 2 tablespoon or 30 ml of mayonnaise, salt and sugar. Set aside.

Place hot cooked rice in a large serving bowl and cover to keep warm. Set aside.

Place hot cooked rice in a large serving bowl and cover to keep warm. Set aside.

Then heat 1 teaspoon vegetable oil in a small pan on medium heat. Add beaten eggs and scramble until they take shape but look moist, about 1 minute. (Alternatively, you can fry eggs sunny-side up or over-easy until the egg whites are set, and the yolk is runny). Transfer cooked eggs over hot rice.

Then heat 1 teaspoon or 5 ml vegetable oil in a small pan on medium heat. Add beaten eggs and scramble until they take shape but look moist, about 1 minute. (Alternatively, you can fry eggs sunny-side up or over-easy until the egg whites are set, and the yolk is runny). Transfer cooked eggs over hot rice.

In the same pan on low-medium heat, add remaining vegetable oil. Sauté chopped kimchi for 30-45 seconds until warm and transfer over the cooked eggs.

In the same pan on low-medium heat, add remaining vegetable oil. Sauté chopped kimchi for 30-45 seconds until warm and place on top of the cooked eggs.

Then place the tuna mayo mixture over kimchi.

Then place the tuna mayo mixture on top of the kimchi.

Finally garnish with roasted seaweed flakes on top. Drizzle mayonnaise and teriyaki sauce over the rice bowl. Enjoy!

Finally garnish the rice bowl with roasted seaweed flakes and drizzle mayonnaise and teriyaki sauce on top. Enjoy!

Storage & Reheating

Korean tuna rice is best enjoyed fresh or same day as reheated canned tuna doesn't taste as good next day. But 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 this as the rice will turn hard and the eggs will taste rubbery even after reheating.

Pairing Suggestions

This serves well with Korean side dishes like:

FAQ

Can I make this in advance?

Korean tuna rice is best enjoyed fresh, but you can prepare the different components up to 4 days in advance and store them 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 unagi (eel) sauce or tonkatsu sauce.

How can I make this spicy?

To make this Korean tuna rice spicy, feel free to add gochujang, gochugaru, chili oil or substitute the regular canned tuna with Korean hot pepper tuna.

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