Modu Recipes

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.

🙋 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.

Ingredients needed 🛒1 servings

  • 1 can canned tuna
  • 2 generous tbsp chopped kimchi
  • 1/2 stalk green onion
  • 1/2 tbsp sugar
  • 1/2 cup water
  • a little sesame oil
  • a little sesame seeds
  • 1 bowl of rice

Recipe 🍳

  1. First, pour the oil from the canned tuna into a frying pan, then add the chopped green onion and sauté to make fragrant scallion oil.
  2. Once the green onion aroma spreads, add the sour kimchi finely chopped with scissors and 1/2 tbsp sugar to round out the sourness, then stir-fry briefly.
  3. When the surface of the kimchi starts to cook, boldly pour in the half cup of water and simmer until the kimchi becomes completely soft and moist.
  4. When about 80% of the water has evaporated and the liquid has reduced to a small amount, lower the heat to the lowest setting and add the drained tuna flakes.
  5. To prevent the tuna from drying out, gently and quickly toss it in the sauce so that it combines with the vegetables, then immediately turn off the heat.
  6. Generously pile the finished moist tuna stir-fried kimchi over a bowl of warm white rice.
  7. Drizzle with sesame oil for a nutty flavor and sprinkle some sesame seeds on top to finish with an elevated touch.
  1. Stir-fry chopped green onion and sour kimchi in tuna oil with sugar to balance the sourness until slightly golden.
  2. Add half a cup of water and simmer gently until the firm kimchi becomes soft and moist.
  3. Over low heat, add the tuna flakes and quickly toss to combine, then serve over rice with a drizzle of sesame oil and a sprinkle of sesame seeds.

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.

Shop ingredients on Coupang(Ad)

Canned tunaKimchiGreen onionSesame oil

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