Chamchi Mayo Deopbap (Tuna Mayo Rice Bowl)

done in about 10 minutes · kid favorite

Chamchi Mayo Deopbap (Tuna Mayo Rice Bowl)

15 minEasyServes 2Kids OK

Ingredients

canned tuna1 can (150g / 5 oz)Any store
mayonnaise (Kewpie if you can find it)2 TbspAny store
onion1/4, finely dicedAny store
eggs2Any store
cooked short-grain rice2 bowls (400g)Either
gim garu — crushed seasoned seaweed (김가루)2 TbspH-Mart
chives or green oniona littleAny store

Sauce

soy sauce1.5 TbspAny store
sugar1 tspAny store
water1 TbspAny store
sesame oil1 tspEither

Steps

1

Press the tuna firmly to drain off all the oil.

~2 min

Why: Leftover can oil tastes fishy and greasy — clear it out so the mayo can be the star.

2

Mix the tuna, mayo, and diced onion.

~2 min

3

Stir the soy dressing ingredients together in a small bowl.

~1 min

4

Beat the eggs and cook them into soft scrambled eggs.

~3 min

Watch out: Stir until fully cooked and they turn dry and crumbly — kill the heat when they're half set and let the residual heat finish them.

5

Layer in order — rice, scrambled eggs, tuna mayo, seaweed flakes — then drizzle with the soy dressing.

~2 min

Why: Building it in layers means the salty and savory bits mix evenly when you stir it all together.

Tips

  • —

    If the onion tastes harsh, soak it in cold water for 5 minutes and squeeze dry.

  • —

    Stir in 1 Tbsp of corn for the kid version.

  • —

    Leftover tuna mayo goes straight into gimbap or rice triangles the next day.

  • —

    Japanese-style (Kewpie) mayo is richer, but regular mayo works fine.

Storage

Keep just the tuna mayo, sealed, up to 2 days in the fridge — make the rice and eggs fresh each time.