About this recipe:This is my favourite dish here in South Korea. It's cheap to make and creates a highly satisfying, flavour-packed meal. Feel free to add a fried egg on top and/or sprinkle with toasted sesame seeds.
185g uncooked white rice
1 tablespoon olive oil
3 cloves garlic, finely chopped
1 (1cm) piece fresh ginger, finely chopped
1/2 onion, coarsely chopped
150g Korean kimchi
75g cucumber, sliced
30g carrots, sliced
2 tablespoons soy sauce
2 tablespoons rice vinegar
Salt and pepper to taste
1 tablespoon chilli powder or to taste
1 tablespoon water or as needed
1 (200g) tin tuna, drained
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Bring the rice and 475ml water to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Heat the olive oil in a frying pan over medium heat. Stir in the garlic, ginger and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the kim chee, cucumber and carrots. Pour in the soy sauce and rice vinegar. Season with salt, pepper and chilli powder. If the mixture becomes too thick, add 1 tablespoon of water. Gently stir in the tuna and continue cooking until the fish is heated through. Serve with rice.