Tuna Mayo Rice Bowl with Egg — Chamchi Mayo Egg Deopbap
Korean rice bowl with sesame-mayo canned tuna and a soft-scrambled egg sauce poured over short-grain rice, finished with scallion, sesame seeds, and toasted seaweed strips.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain canned tuna from both cans. Beat 4 eggs with 2 tbsp soy sauce, 2 tsp brown sugar, 2 grated garlic cloves, 0.5 tsp salt, and 2 tbsp water. Mix drained tuna with 1.4 oz Kewpie mayo, 2 tsp sesame oil, remaining 2 grated garlic cloves, and 0.5 tsp black pepper until creamy. Thinly slice both scallions. Cut both seaweed sheets into strips.
Saute 1
Heat 2 tsp neutral oil in a large skillet over medium-high. Divide day-old rice between two portions; scoop both into the skillet and stir-fry for 2 minutes until heated through and lightly toasted. Push rice to one side.
Saute 2
Add remaining 2 tsp neutral oil and tuna mayo to the empty side of the pan. Warm 60 seconds without breaking texture. Push to the side with rice.
Build
Pour egg mixture into the empty space. Lower heat to medium, stir for 2 minutes with a spatula until soft folds form and egg stays creamy. Drizzle remaining 2 tsp sesame oil over surface.
Plate
Divide rice between two wide bowls. Spoon soft scrambled egg over one side and tuna mayo over the other in each bowl. Scatter sliced scallion, sesame seeds, and seaweed strips across the tops. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.