Chompchae Deopbap (Korean Spicy Tuna and Rice) Recipe

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Arlene Herrera Modified: March 25, 2022
Chompchae Deopbap (Korean Spicy Tuna and Rice) Recipe

How To Make Chompchae Deopbap (Korean Spicy Tuna and Rice)

Chompchae Deopbap is a Korean dish of spicy tuna and rice. Various spices and sauces are used to flavor chunks of stir-fried tuna and served over rice.

Preparation: 10 minutes
Cooking: 40 minutes
Total: 50 minutes



  • 1cupwhite rice,uncooked
  • 2cupswater
  • 1tbspolive oil
  • 3clovesgarlic,minced
  • ½piecefresh ginger,minced
  • ½onion,coarsely chopped
  • 1cupkim chee
  • ½cupcucumber,sliced
  • ¼cupcarrots,sliced
  • 2tbspsoy sauce
  • 2tbsprice vinegar
  • Salt and pepper,to taste
  • 1tbspKorean chile powder,or to taste
  • 1tbspwater,or as needed
  • 5oztuna,drained


  1. 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 for 20 to 25 minutes until the rice is tender, and the liquid has been absorbed.

  2. Heat the olive oil in a skillet over medium heat.

  3. Stir in the garlic, ginger, and onion; cook and stir for 5 minutes until the onion has softened and turned translucent.

  4. 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 too thick, add 1 tablespoon of water.

  5. Gently stir in the tuna and continue cooking until the fish is heated through. Serve with rice.


  • Calories: 546.75kcal
  • Fat: 8.52g
  • Saturated Fat: 1.38g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 5.35g
  • Polyunsaturated Fat: 1.39g
  • Carbohydrates: 88.64g
  • Fiber: 3.18g
  • Sugar: 2.96g
  • Protein: 26.75g
  • Cholesterol: 27.64mg
  • Sodium: 1248.25mg
  • Calcium: 70.74mg
  • Potassium: 732.00mg
  • Iron: 2.73mg
  • Vitamin A: 201.15µg
  • Vitamin C: 5.56mg
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