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korean tuna mayo deopbap

Korean Tuna Mayo Deopbap (20-min. Recipe)

Korean Tuna Mayo Deopbap. A delicious Korean rice covered in scrambled egg, sautéed kimchi, tuna, crunchy seaweed, mayo and teriyaki sauce.
5 from 10 votes
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Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course dinner, lunch
Cuisine korean
Servings 1
Calories 366 kcal


  • 1.5 cups cooked Korean rice
  • 2 eggs whisked
  • cup kimchi chopped into bite size pieces
  • 1 can tuna liquids strained
  • 4 tbsp Japanese mayo
  • 2 tsp cooking oil
  • ½ sheet roasted seaweed or nori cut into bite size pieces
  • 1 tbsp teriyaki sauce
  • Salt and pepper to taste


  • 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 tsp 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 sauté 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!

Suggest Equipment & Products

Large Non-Stick Pan
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Calories: 366kcal | Carbohydrates: 5g | Protein: 45g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 389mg | Sodium: 1241mg | Potassium: 466mg | Fiber: 1g | Sugar: 3g | Vitamin A: 572IU | Calcium: 83mg | Iron: 5mg