{"id":33288,"title":"Korean Tuna Rice – Kimchi Jjampong Bokkeumbap","modified":"2025-08-10T12:31:34+02:00","plain":"A delicious Korean tuna fried rice, elevated by ultra-flavorful kimchi and ready in minutes.\n\n\n\nKimchi jjampong bokkeumbap (\uae40\uce58\ucc38\uce58\ubcf6\uc74c\ubc25) is a beloved Korean dish of fried rice, kimchi, and canned tuna. It comes together quickly, making it perfect for a family dinner or a speedy lunch.\n\n\n\nKimchi, a cornerstone of Korean cuisine, lends its signature tangy, fermented flavor. Tuna contributes a tender texture and subtle briny notes. For deeper complexity, we stir in gochujang (\uace0\ucd94\uc7a5), a spicy Korean chili paste, and of course a drizzle of sesame oil.\n\n\n\nMy kimchi recipe\n\n\n\nFeel free to customize your tuna rice with extras such as onions, carrots, eggs, or even gim (\uae40), dried seaweed sheets (also known as nori). Pair the dish with a crisp salad and a splash of soy sauce for a well-rounded meal.\n\n\n\nTips for Perfect Korean Tuna Rice\n\n\n\nThe kimchi\n\n\n\nKimchi is the undisputed star of this dish. For the best flavor, use kimchi that has fermented for at least two weeks, often called \"aged kimchi.\" If yours is still young and mild, stir in 1\/4 to 1\/2 teaspoon of rice vinegar to sharpen its acidity. Ultimately, just like with a Bibimbap recipe, it is entirely up to you and your taste buds to decide what you include.\n\n\n\nThe tuna \n\n\n\nChoose canned tuna packed in oil or water, according to your preference. Tuna in oil offers a richer, more nuanced flavor, whereas tuna in water tastes cleaner and lighter.\n\n\n\nThe rice\n\n\n\nIn Korea, cooks typically use short- or medium-grain japonica rice, which is shorter, rounder, and stickier than long-grain indica varieties. Calrose and Koshihikari rice, also known as sushi rice, are great examples. They are also used for Korean sushi, Kimbap\n\n\n\nMy kimbap recipe\n\n\n\nIf you don't have any on hand, you can opt for a long-grain rice such as Jasmine or Basmati. However, I personally prefer short-grain rice because it lends the dish a gentle sweetness and a greater sense of satiety.\n\n\n\nThe perfect rice texture\n\n\n\nFor optimal texture, use rice cooked the day before and chilled in the fridge. If you don\u2019t have any, cook a fresh batch with about 10% less water. The drier grains are ideal for fried rice.\n\n\n\nThe finishing touch: a gourmet garnish\n\n\n\nThe classic topping for Kimchi Bokkeumbap is a fried egg. You can also sprinkle shredded dried seaweed, toasted sesame seeds, or finely chopped green onions over the dish. A pinch of Japanese furikake is just as delicious.\n\n\n\n\n\n\tKorean Tuna Fried Rice\n\t\t\n\t\tA delicious Korean tuna fried rice recipe, a classic upgraded with ultra-flavourful kimchi and ready in no time.\t\n\t\n\t\tWok\t\n\t\n\t\t150 g kimchi (cut into small pieces)200 g tuna (canned, drained. Preferably canned in oil.)400 g sushi rice (cooked, rinsed 6\u20137 times before cooking. 100 g dry weight equals roughly 200 g cooked weight)50 g corn (canned, drained)1 tablespoon sesame oil (preferably toasted)4 cloves garlic (minced)Sauce1 tablespoon kimchi juice1 tablespoon gochujang (reduce according to your heat tolerance)1.5 tablespoon light soy sauce1.5 tablespoon brown sugarGarnishGreen onions (thinly sliced)Sesame seedsSheets nori (cut into strips)2 eggs (fried, 1 per plate)\t\n\t\n\t\tAdd the sauce ingredients to a bowl and mix well. Set aside.Heat a wok over medium-high heat and add a neutral cooking oil.Add the garlic and stir-fry for 1 minute.Add the kimchi and stir for 2\u20133 minutes until softened.Add the canned tuna and mix until everything is well combined.Add the rice and the sauce, and toss thoroughly.Add the corn and sesame oil. Toss until everything is well combined. Serve.Garnish with sesame seeds, green onion and strips of dried seaweed. Place a fried egg on each serving.\t\n\t\n\t\t\nPreferably use canned tuna in oil, not water\n100g dry weight equals roughly 200g cooked weight\n\n\t\n\t\n\t\tMain course, Side dishKorean\t\n\n\n\n\n\nCulinary sources\n\n\n\nI adapted this recipe from the English-language blog \"My Korean Kitchen\"; the main changes were the addition of garlic and sesame oil and some adjusted proportions.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33288","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=33288"}],"version-history":[{"count":2,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33288\/revisions"}],"predecessor-version":[{"id":49678,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33288\/revisions\/49678"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/13300"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=33288"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=33288"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=33288"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}