Kimchi Tuna Rice recipe - ingredients, nutrition and when to eat it
This simple one-bowl meal mixes the crunch of kimchi with the savory richness of tuna and warm rice.
This simple one-bowl meal mixes the crunch of kimchi with the savory richness of tuna and warm rice. It is spicy and satisfying, making it perfect for a busy lunch or a relaxed dinner at home.
Rice bowls · 10 minutes to cook
Nutrition (per 452g serving): 563.7 kcal · protein 31.5g · carbohydrate 79.6g · fat 11.7g · sodium 1095mg
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, balance the flavor by adding just 1 teaspoon of kimchi juice instead of extra sugar.
Tips: Leave a little tuna oil rather than draining it all for a smoother mixture.
Tips: Gochujang can taste strong in very hot rice, so let the rice cool slightly before mixing.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked rice (white rice) — 210 g
- Napa cabbage kimchi — 70 g
- Canned tuna — 1 pc
- Gochujang — 1 Tbsp
- Sesame oil — 1 tsp
- Green onion — 15 g
- Sesame seeds — 1 tsp
- Egg — 1 pc