Chamchi Bokkeumbap (Spicy Tuna and Kimchi Rice Bowl)
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Ingredients
- 300 g tinned tuna in olive oil, drained
- 200 g kimchi, roughly chopped
- 500 g cooked short-grain rice (cooled)
- 1 onion, diced
- 1 tbsp gochujang paste
- 1 tbsp sesame oil
- 2 spring onions, sliced
- 1 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 390 kcal
- Protein
- 24.3 g
- Carbohydrate
- 42 g
- of which sugars
- 4.3 g
- Fat
- 12.7 g
- of which saturates
- 2.1 g
- Fibre
- 2.5 g
- Salt
- 1.84 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the sesame oil in a large frying pan or wok and soften the onion for 3 minutes.
- 2
Add the kimchi and gochujang paste and fry for 2 minutes.
- 3
Add the tuna and rice, breaking up the rice with a spatula, and stir-fry for 4-5 minutes until heated through.
- 4
Divide between bowls, scatter with spring onions and sesame seeds and serve hot.
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