Lee Hye-jung's Anchovy Tuna Deopbap

Name: Lee Hye-jung's Anchovy Tuna Deopbap
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 handful dried anchovies; 1 can tuna; 1 handful napa cabbage kimchi; 1 handful mixed nuts; 1 bowl rice; 1 tbsp sesame oil; 1 tsp seasoned soy sauce; a little sugar; a little salt; a little black pepper

A simple rice bowl made in 5 minutes by topping rice with dried anchovies and nuts stir-fried in a dry pan, sour kimchi, and canned tuna

10 min Difficulty Very easy Rice bowls

Main ingredients

dried anchovies canned tuna napa cabbage kimchi mixed nuts

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dried anchovies canned tuna napa cabbage kimchi mixed nuts

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Recipe

Place the dried anchovies in a dry pan without oil and stir-fry over medium-low heat until crispy to evaporate moisture.
Add mixed nuts to the dried anchovies and lightly stir-fry together to enhance the nutty flavor.
Finely chop the napa cabbage kimchi, focusing on the stem parts, then season with black pepper, sugar, salt, and sesame oil.
Place warm rice in a bowl and top with the seasoned kimchi and drained tuna.
Generously top with the stir-fried anchovies and nuts, then drizzle with seasoned soy sauce and sesame oil to taste to finish.

Stir-fry dried anchovies and nuts in a dry pan until crispy.
Season chopped kimchi with sesame oil and sugar.
Top rice with kimchi, tuna, and stir-fried anchovies to finish.

Cooking tips

Stir-frying the dried anchovies first in a dry pan eliminates sogginess and any fishy smell while achieving a crispy texture.
Use the crunchy stem parts of the kimchi for a cleaner texture in the rice bowl.
Add about half a tablespoon more seasoned soy sauce to easily adjust the seasoning to your taste.

Recommended for

Those who want a quick meal without using the stove for long.
People living alone who want to use up leftover canned tuna, dried anchovies, and kimchi.
Those who enjoy a super-simple rice bowl with crispy and nutty textures.

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Lee Hye-jung's Anchovy Tuna Deopbap

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