10-min Recipe

If you are on the hunt for a delicious meal that comes together in a snap, this 10-min Easy Korean Tuna Rice (Chamchi Deopbap) is pure magic. Imagine fluffy short grain rice topped with silky scrambled eggs, tangy sautéed kimchi, savory tuna mixed with creamy mayo, crunchy roasted seaweed, and a drizzle of sweet teriyaki sauce creating a harmony of flavors and textures that make this dish instantly addictive. Perfect for those busy days or when you want something comforting without the fuss, this recipe truly delivers a restaurant-quality meal with minimal ingredients and maximum satisfaction, all in just 10 minutes.

Ingredients You’ll Need

What makes this recipe so irresistible is how simple but essential the ingredients are. Each one sings its own note—whether it’s the umami-packed tuna for protein, kimchi for a punch of tang and spice, or creamy mayo for smooth richness—together they create a perfectly balanced bowl that’s as colorful as it is flavorful.

• 2 cups cooked short grain rice: Fluffy and sticky, the perfect canvas to carry all the exciting toppings.
• 5.29 oz canned tuna in oil: Adds savory depth and moisture; drain well for best results.
• 2 large eggs: Either scrambled for silky softness or cooked sunny-side up for a runny yolk surprise.
• ⅓ cup chopped kimchi: Brings spicy, tangy crunch that wakes up every bite.
• ⅓ cup Korean roasted seaweed flakes: Adds a toasty, salty crispness that rounds out the texture.
• 4 tablespoons Japanese mayo: Creamy and slightly sweet, it ties all the flavors together beautifully.
• 1–2 tablespoons teriyaki sauce: A sweet-savory drizzle that gives a luscious finish.
• 2 teaspoons vegetable oil: Neutral oil perfect for cooking eggs and kimchi without overpowering flavors.
• ⅛ teaspoon salt: Just enough to enhance but not overwhelm the delicate balance.
• ⅛ teaspoon white granulated sugar: A tiny touch to balance the savory notes in the tuna mayo mix.

How to Make 10-min

Step 1: Prepare the Tuna Mayo Mixture

First, open the canned tuna and drain out all the liquids using a fine sieve or carefully with the can lid. This keeps the mix from becoming watery. Transfer the tuna to a bowl and stir in 2 tablespoons of mayonnaise, salt, and sugar. This simple combination transforms plain tuna into a creamy, slightly sweet, and savory topping that perfectly complements the other ingredients.

Step 2: Get the Rice Ready

Place your freshly cooked short grain rice into a large serving bowl and cover it to keep warm. Short grain rice is sticky and fluffy, the ideal base for this dish. Keeping it warm ensures the textures meld beautifully when layered with the toppings.

Step 3: Cook the Eggs

Heat 1 teaspoon of vegetable oil in a small pan over medium heat and add the beaten eggs. Cook while gently scrambling until just set but still moist, approximately 1 minute. If you prefer, cook the eggs sunny-side up or over-easy for a luscious runny yolk. Carefully transfer the eggs atop the warm rice—it’s this richness that makes the dish incredibly satisfying.

Step 4: Sauté the Kimchi

Turn the heat to low-medium and add the remaining teaspoon of vegetable oil to the same pan. Toss in the chopped kimchi and sauté for 30 to 45 seconds until warmed through. This short cooking softens the kimchi’s sharp edges while deepening its flavor, adding a luscious, tangy heat to the bowl.

Step 5: Assemble the Bowl with Final Toppings

Layer the warm kimchi over the eggs, then spoon the tuna mayo mixture on top. Sprinkle generously with toasted Korean seaweed flakes, adding a crunchy briny note. Finally, go ahead and drizzle mayonnaise and teriyaki sauce evenly over everything for a creamy, sweet-savory finish. This colorful, fragrant bowl is now ready to dive into!

How to Serve 10-min

Garnishes

Beyond the essential seaweed flakes and drizzles of mayo and teriyaki, feel free to add fresh scallions or a sprinkle of sesame seeds for extra texture and a pop of green. A little extra heat from chili flakes or gochujang sauce on the side pairs wonderfully with the kimchi’s tang.

Side Dishes

This dish shines as a complete meal but pairs beautifully with simple sides like steamed or pickled vegetables, a light miso soup, or even some crunchy cucumber kimchi salad. These add refreshing contrasts while keeping the Korean-inspired theme intact.

Creative Ways to Present

If you’re entertaining or want to elevate your presentation, try serving the ingredients separately on a tray and let everyone build their own bowl. This interactive approach is fun and lets your guests customize each 10-min creation to their taste preferences.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the rice and toppings separately in airtight containers in the refrigerator to maintain their best texture and flavor. The tuna mixture and kimchi especially should be kept chilled and separate from the rice to avoid sogginess.

Freezing

This dish is best enjoyed fresh, but if you want to freeze, only freeze the cooked rice on its own. The eggs, kimchi, tuna mayo, and sauces don’t freeze well and may separate or lose texture upon thawing.

Reheating

Reheat the rice in the microwave with a splash of water to restore moisture. Warm the kimchi and eggs gently in a pan, and add the sauces and tuna mayo fresh after reheating to preserve their texture and flavor. Avoid overheating to keep the eggs tender.

FAQs

Can I use tuna canned in water instead of oil?

Absolutely! Tuna canned in water works perfectly. Just make sure to drain it well and combine with enough mayo to keep it creamy and flavorful.

What if I don’t have Korean roasted seaweed flakes?

You can substitute with regular toasted seaweed snacks or nori sheets cut into small pieces. The key is the salty crunch it adds.

Can I use brown rice or jasmine rice instead of short grain?

While short grain rice is traditional and ideal for its sticky texture, brown rice or jasmine rice can work if that’s what you have on hand. Just expect a slightly different texture and flavor.

Is this dish spicy?

The kimchi adds a mild spicy tang, but it’s very manageable. You can adjust the amount of kimchi or choose milder varieties depending on your spice tolerance.

Can I prepare this recipe vegan?

To make it vegan, swap the tuna for mashed chickpeas seasoned similarly, use vegan mayo, and sauté the eggs substitute with tofu scramble. The kimchi should be checked for any fish ingredients to ensure it’s vegan-friendly.

Final Thoughts

Making a flavorful, comforting Korean tuna rice bowl in just 10 minutes feels like a small but wondrous kitchen victory. This 10-min meal combines simple ingredients into a deliciously balanced dish that’s perfect for quick lunches, easy dinners, or whenever you crave that satisfying mix of textures and tastes. I encourage you to give it a try and discover how delightfully easy and rewarding quick homemade Korean food can be!