This is my favorite Korean dish and I eat it weekly at restaurants here in South Korea. It uses simple, cheap ingredients to create a spicy and filling dinner. If you like, you can add a fried egg to the side for extra protein, and some shredded sea weed (gim). Sprinkle the top with a few sesame seeds.

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the rice and 2 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

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  • Heat the olive oil in a skillet over medium heat. Stir in the garlic, ginger, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the kim chee, cucumber, and carrot. Pour in the soy sauce and rice vinegar. Season with salt, pepper, and chile powder. If the mixture becomes to thick, add 1 tablespoon of water. Gently stir in the tuna and continue cooking until the fish is heated through. Serve with rice.

Nutrition Facts

538 calories; protein 26.4g; carbohydrates 87.5g; fat 8.8g; cholesterol 18.9mg; sodium 1574.1mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/04/2010
This recipe is awesome! It tastes just like Korea! We had it with fried dumplings and extra kim chee on the side. I didn't have Korean chile powder so I used plain was not quite as spicy as Korean but the dish was excellent - my husband loved it! Read More
(9)

Most helpful critical review

Rating: 3 stars
12/01/2018
It tasted okay. My husband thought it should be made with a different meat. He says it would be better with fresh tuna pork or chicken. I agree. Read More
12 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/04/2010
This recipe is awesome! It tastes just like Korea! We had it with fried dumplings and extra kim chee on the side. I didn't have Korean chile powder so I used plain was not quite as spicy as Korean but the dish was excellent - my husband loved it! Read More
(9)
Rating: 4 stars
07/12/2010
Good! I did not have Kimchi on hand so I took a risk and used sauerkraut seasoned with cayenne pepper and mexican chili powder. Tasted awesome! Not a signature-Korean flavor but still very good. I also added a boiled egg and a dash of sesame oil to add another dimension of more korean-style flavor. Read More
(8)
Rating: 4 stars
01/14/2011
Being that "heat" is a personal taste I was surprised that I didn't find this as hot as I expected. My husband who usually adds hot sauce to EVERYTHING thought it was great the way it was. My 7 yr old boys even ate it! As usual I didn't have all of the specific ingredients on hand so I used the basics of this recipe and used the veggies and meat we did have. We'll make this again. Read More
(6)
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Rating: 5 stars
02/08/2010
A delicious quick and easy dish. Great to satisy a craving of something spicy & flavorful. You can do without the cucumbers if you aren't into cooked cucumbers. Also I recommend cutting the kimchi up into smaller pieces. I also added sliced serrano peppers when adding the kimchi. You do not have to use a full cup of kimchi. Best to use korean red pepper flakes (different flavor & texture) available at any asian market in large bags (will last a long time). The vinegar cooks off so if you are worrying about that don't. Lastly I would add more than 1 tbsp of water towards the end to keep it moist. I ended up putting about 3-4 tbsp of water. Serve immediately over hot fresh rice! Read More
(5)
Rating: 4 stars
10/24/2011
I grated my (frozen) ginger not fond of bites of ginger. Added the carrots in with the onion and then garlic just for a minute before adding liquids. Also held back the cucumber adding it in at the end just to get it hot. Didn't have canned tuna so used Ahi. Read More
(4)
Rating: 4 stars
04/14/2012
I just cooked this today the only thing I did different was add a tablespoon of sugar because i added a little too much vinegar and it came out really well. Read More
(1)
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Rating: 3 stars
12/01/2018
It tasted okay. My husband thought it should be made with a different meat. He says it would be better with fresh tuna pork or chicken. I agree. Read More
Rating: 4 stars
01/06/2016
I tried to stick to the recipe as much as I could but used sesame oil instaed of olive oil (more Asian) replaced the missing cukes by zucchini chunks and used Korean chili paste I had (not flakes). The result was very good but still missing something to be really great so I served the rice with mini onion green-omeletts and it helped. All in all an interesting recipe mainly because I didn't know before that tuna was used in Korean cooking:-) Shall keep trying some additions though till it will be perfect for my taste... Read More
Rating: 5 stars
06/05/2020
I didnt have Kim she or cucumbers but had everything else. I substituted for garlic and ginger powder. I added some old bay seasoning and added a little chicken and shrimp. Easy meal and healthy! Read More
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