Solo Cooking God's Chamchi Bokkeum Kimchi Deopbap
A deopbap where green onion and kimchi are stir-fried in tuna oil, moistened with water and simmered, then combined with tender tuna flakes to top over rice.
Ingredients needed 1 servings
Recipe
Cooking tips
- If you cook the tuna over high heat for too long, the moisture in the flakes will evaporate, making them dry like over-stewed fish. Be sure to use low heat, mix briefly, and turn off the heat right away.
- If the kimchi is especially sour or has a strong aged flavor, increase the sugar by about half a tablespoon to neutralize the acidity.
Recommended for
- Those who want a meal with the foolproof, guaranteed cheat-code combo of tuna and kimchi, the best in Korea.
- Those who prefer a moist, saucy rice bowl topping with a smooth swallow instead of dry stir-fried kimchi.
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