Tuna Kimchi Rice recipe - ingredients, nutrition and when to eat it
Tuna Kimchi Rice is a simple one-bowl meal made by mixing tuna and kimchi into warm rice and topping it with shredded seaweed.
Tuna Kimchi Rice is a simple one-bowl meal made by mixing tuna and kimchi into warm rice and topping it with shredded seaweed. It’s perfect for a quick meal at home when you want to eat alone, and the salty kimchi and savory tuna make it especially appetizing.
Rice bowls · 10 minutes to cook
Nutrition (per 388g serving): 473.4 kcal · protein 23g · carbohydrate 78g · fat 6.8g · sodium 895.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If there’s a lot of kimchi juice, add only a little so the rice doesn’t become soggy.
Tips: Leaving some of the tuna oil in makes the dish smoother and richer.
Tips: Add the shredded seaweed just before eating to keep its crisp texture.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Canned tuna — 70 g
- Napa cabbage kimchi — 80 g
- Shredded roasted seaweed — 2 g
- Green onion — 10 g
- Sesame oil — 1 tsp
- Gochujang (Korean chili paste) — 0.5 Tbsp
- Toasted sesame seeds — 1 tsp