Korean tuna rice is a very common quick meal that requires no cooking, as long as you already have rice. I make this spicy version all the time, but you can also make mild versions that are just as good.
The first time I watched my Korean cousin mix together rice, tuna, kimchi, & mayo, it looked really weird to me. I was extremely skeptical- almost grossed out actually- but it turned out to be so delicious and very filling!
What is the difference between Korean and American canned tuna?
The main difference is the different flavors that Korean canned tuna offers. There are so many- hot pepper, curry, jjajang (fermented black bean), kimchi, vegetable, and a few others.
Regular Korean canned tuna is also better than American tuna in my opinion. It has less of that dry chalky texture that canned tuna can have, and just tastes better.
Rice- any kind of plain rice will work fine. I almost always have rice already made, but if you don’t then this will take roughly 20 minutes to make. Check out my recipe for perfectly steamed short grain rice.
Korean canned tuna- for this recipe specifically, you will need the hot pepper flavor (or double hot pepper which is what I use). They are the same flavor but one is just spicier. This tastes very similar to spicy tuna.
Seasoned seaweed- you can use any kind of seaweed seasoning. I often use Furikake, gim jaban (seasoned seaweed), or both. This adds umami.
Kewpie Mayo- you can use American mayo if that’s all you have, but Kewpie is definitely better.
Sesame oil- the only other sauce you need to add to this is sesame oil. It is a must.
Pickled ginger- this is optional. When I make a regular tuna rice bowl, I usually add kimchi to it for some spice. Since this one is already spicy, I like to add some pickled ginger and its juices to brighten it up and add some texture. It goes so well with this rice bowl so I highly recommend you give it a try.
Fried egg- also optional. If I’m not feeling lazy, sometimes I add a fried egg on top.
Where to buy Korean canned tuna
You should be able to find Korean canned tuna at any Korean supermarket, most Asian markets, or online. Korean supermarket chains like Hmart, Zion Market, Arirang, and Hannam Chain should all carry it.
Tip: stick to the DongWon brand. I’ve tried some of the other brands that are a little cheaper, and they are not as good.
If you’re having a hard time finding it, here is a link to purchase from Amazon. This one is the hot pepper flavor (but not double hot). I highly recommend trying to find a store that carries it before ordering from Amazon- it is VERY expensive through them!
Other tuna rice recipes to try
Next time you’re at the Korean grocery store, check out their canned tuna section. There are different flavors to choose from and even the regular flavor is better than American canned tuna!
Another really easy tuna rice I like to make I’m super short on time is regular tuna, rice, sesame oil, kewpie mayo, seasoned seaweed, and lots of kimchi!
Korean Tuna Rice (Chamchi Mayo)
- 1 cup cooked rice
- 1 3.5 oz can Korean hot pepper tuna DongWon brand
- 2 tbsp Furikake rice seasoning -or-
- 1/4 cup seasoned seaweed (kim jaban) -or a combination of both-
- 2 tbsp Kewpie Mayo or American mayo
- 1 tbsp sesame oil
- 1 fried egg
- pickled ginger
- Combine all ingredients together and mix well. Do not drain the liquids from the tuna- use everything in the can. Measurements provided are a good place to start, but you can adjust according to your taste.