Korean Tuna Mayo Rice Bowl (Chamchi Mayo Deopbap)

Name: Korean Tuna Mayo Rice Bowl (Chamchi Mayo Deopbap)
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 3 cups (480 g) cooked short-grain white rice, warm and steaming; 2 whole (100 g) large eggs, cold, straight from the fridge; 1 small (100 g) Persian or Korean cucumber, thinly sliced into half-moons; 2 sheets (6 g) toasted gim (seaweed snack sheets), cut into thin strips with scissors; 1 whole (15 g) scallion, thinly sliced, green part only; 2 tsp (6 g) toasted sesame seeds; 5 oz can (142 g) canned tuna in oil or water, very well drained; 3 tbsp (45 g) mayonnaise; 2 tbsp (20 g) yellow onion, very finely minced; 2 tsp (10 ml) soy sauce; 2 tsp (10 ml) toasted sesame oil, divided: 1 tsp (5 ml) for the tuna mayo, 1 tsp (5 ml) for the rice; ½ tsp (2 g) granulated sugar; 1 tbsp (20 g) gochujang (optional); 1 tbsp (15 g) mayonnaise, for the drizzle (optional); freshly ground black pepper, to taste, about 3 grinds

From the MyKitchenBank Kitchen

Warm short-grain rice topped with creamy, savory tuna mayo, crisp cucumber, toasted seaweed, and a jammy egg. It's a fast, comforting Korean-style bowl you can make from pantry staples in 25 minutes.

Prep: 15 min
Cook: 8 min
Wait: 5 min
Total: 28 min
Makes: 2 generous rice bowls

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Ingredients

2 servings

For the bowls
3 cups (480 g) cooked short-grain white rice, warm and steaming
2 whole (100 g) large eggs, cold, straight from the fridge
1 small (100 g) Persian or Korean cucumber, thinly sliced into half-moons
2 sheets (6 g) toasted gim (seaweed snack sheets), cut into thin strips with scissors
1 whole (15 g) scallion, thinly sliced, green part only
2 tsp (6 g) toasted sesame seeds
For the tuna mayo
5 oz can (142 g) canned tuna in oil or water, very well drained
3 tbsp (45 g) mayonnaise
2 tbsp (20 g) yellow onion, very finely minced
2 tsp (10 ml) soy sauce
2 tsp (10 ml) toasted sesame oil, divided: 1 tsp (5 ml) for the tuna mayo, 1 tsp (5 ml) for the rice
½ tsp (2 g) granulated sugar
For the sauce
1 tbsp (20 g) gochujang (optional)
1 tbsp (15 g) mayonnaise, for the drizzle (optional)
For the tuna mayo
freshly ground black pepper, to taste, about 3 grinds

Equipment (6)

Small saucepan (2-quart / 2 L)
Medium mixing bowl
Fine-mesh sieve or can lid for draining
Small nonstick skillet (8-inch / 20 cm)
Sharp knife and cutting board
Two wide serving bowls

Steps

Before you start

Have about 3 cups (480 g) of freshly cooked warm short-grain rice ready, or reheat cold rice until steaming hot.
Drain the tuna very well. Excess liquid makes the tuna mayo watery.
Fill a bowl with ice water for the eggs before you start boiling.
Toasted gim (seaweed snack sheets) are the best choice here. Plain roasted nori also works.

1
Boil the eggs
- Bring a 2-quart (2 L) saucepan of water to a full rolling boil over high heat.
- Gently lower the 2 cold eggs in with a spoon.
- Reduce heat to medium so the water keeps a steady bubble, and set a timer for 7 minutes for jammy yolks.
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Ready when: After 7 minutes the whites are set and the yolk will be soft and jammy once cooled.
Tip: Lower eggs in gently so the shells don't crack on the pan bottom.
2
Chill and peel eggs
- Transfer the eggs straight into the bowl of ice water and chill for 5 minutes.
- Tap and peel under a thin stream of cool water, then halve each egg lengthwise.
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Ready when: Eggs feel cold to the touch.
Tip: Do this while you prep the other components to save time.
3
Drain the tuna
- Open the can of tuna and press the lid or a sieve firmly against the tuna to squeeze out all the liquid.
- Tip the tuna into a medium bowl and flake it with a fork into small, fine pieces.
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Ready when: Tuna looks fluffy and no liquid pools in the bowl.
Tip: Any leftover liquid will thin out the mayo and make the topping runny.
4
Mix tuna mayo
- Add 3 tbsp (45 g) mayonnaise, the minced onion, soy sauce, 1 tsp (5 ml) sesame oil, sugar, and black pepper to the tuna.
- Stir with a spoon until evenly combined and creamy.
- Taste and add a pinch more pepper if you like.
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Ready when: The mixture is thick, creamy, and holds together on a spoon without looking greasy.
Tip: Mince the onion as finely as you can so it blends in rather than overpowering the tuna.
5
Prep the toppings
- Slice the cucumber into thin half-moons, cut the seaweed sheets into thin strips with scissors, and slice the scallion green into thin rings.
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Ready when: Cucumber slices are about ⅛ inch (3 mm) thick.
Tip: Cut the seaweed just before serving so it stays crisp.
6
Season the rice
- Divide the hot rice between two wide bowls, about 1½ cups (240 g) each.
- Drizzle the remaining 1 tsp (5 ml) sesame oil evenly over the rice and gently fluff with a spoon or rice paddle.
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Ready when: Rice is glossy and lightly fragrant with sesame.
Tip: Use warm rice. Cold, clumpy rice is hard to eat and won't absorb the sesame flavor.
7
Mix the spicy drizzle
- If using, stir the gochujang and 1 tbsp (15 g) mayonnaise together in a small cup until smooth and pale orange.
- Add 1 tsp water if it is too thick to drizzle.
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Ready when: Sauce falls from a spoon in a thick ribbon.
Tip: Skip this step for a milder, kid-friendly bowl.
8
Assemble the bowls
- Spoon half of the tuna mayo onto each bowl of rice.
- Arrange the cucumber and two egg halves beside it.
- Pile the seaweed strips on top, drizzle with the spicy mayo if using, and finish with scallion and 1 tsp sesame seeds per bowl.
- Serve immediately and mix everything together as you eat.
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Ready when: Bowls look colorful, with rice still steaming under the toppings.
Tip: Serve right away so the seaweed stays crisp and the rice stays warm.

Good to know

Tips

Squeeze the tuna thoroughly dry. This is the single biggest factor for a creamy, not soupy, topping.
Add a few kimchi pieces or a spoonful of shredded kimchi on the side for tang and crunch.
For a restaurant-style look, press the rice into a small bowl and flip it onto a plate before topping.
Taste the tuna mayo before assembling. Canned tuna varies in saltiness, so adjust with a little more soy sauce if needed.

Make ahead

"The tuna mayo can be mixed up to 24 hours ahead and kept covered in the fridge. Boil and peel the eggs up to 2 days ahead. Slice cucumber and seaweed just before serving."

Storage & reheating

"Assembled bowls are best eaten right away. Store the tuna mayo in an airtight container in the fridge for up to 2 days. Refrigerate peeled eggs for up to 2 days. Cooked rice keeps in the fridge for up to 3 days; reheat with a splash of water, covered, in the microwave until steaming. Not recommended for freezing because of the mayonnaise."

Substitutions

cooked short-grain white rice → cooked brown rice or sushi rice. Brown rice is chewier and nuttier; sushi rice is nearly identical to short-grain.
gochujang → sriracha (1 tsp). Gives heat with less sweetness and fermented depth.
mayonnaise → Japanese Kewpie mayonnaise. Richer and tangier, closer to what many Korean households use.
yellow onion → finely minced scallion whites. Milder and less sharp than raw onion.