Kimchi, Tuna, and Egg Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with kimchi stir-fried with tuna and a fried egg. Tangy kimchi, savory tuna, and a soft egg yolk make a tasty combination.
This rice bowl is topped with kimchi stir-fried with tuna and a fried egg. Tangy kimchi, savory tuna, and a soft egg yolk make a tasty combination. It’s a good choice for an easy lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 419g serving): 542 kcal · protein 28.5g · carbohydrate 72.3g · fat 13.6g · sodium 719mg
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 the kimchi is very sour, add a little sugar or stir-fry it with onion to mellow the flavor.
Tips: Use all the oil from the canned tuna for a richer taste, or drain it for a lighter dish.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Napa cabbage kimchi — 0.5 cup
- Canned tuna — 0.5 can
- Egg — 1 pc
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp