Tuna Mayo Rice Bowl (Chamchi Mayo Cupbap) - Easy Korean Bunsik Recipe

Quick answer

Total time: 18 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

Chamchi mayo cupbap is Korea's well-loved quick meal of seasoned tuna and mayo spooned over steaming hot rice, assembled in about eighteen minutes.

The canned tuna must be drained and pressed dry through a strainer before anything else: residual liquid from the can dilutes the soy and sugar seasoning and turns the rice soggy within minutes. Onion and scallion are stir-fried first to draw out their natural sweetness, and the tuna is folded in afterward so the fish picks up the developed flavor of the aromatics rather than sitting raw-tasting on top. Mayonnaise goes in only after the heat is turned off; adding it while the pan is still hot breaks the emulsion and produces a greasy finish. A generous scatter of crushed dried seaweed over the finished bowl adds a roasted oceanic note and textural contrast. Mixing everything together before eating is the correct approach: the tuna-mayo sauce coats every grain of rice evenly, so each spoonful carries the full range of flavors rather than alternating between plain rice and heavily sauced bites.

Ingredients

servings

IngredientAmountUnit

cooked rice400 gg

canned tuna150 gg

mayonnaise3 tbsptbsp

onion60 gg

green onion25 gg

soy sauce1½ tbsptbsp

sugar1 tsptsp

seaweed flakes2 tbsptbsp

cooking oil1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Drain 150g canned tuna through a sieve, pressing firmly with the back of a spoon to squeeze out all the oil or brine.

Excess oil makes the cupbap greasy.
2

Control

Mince 60g onion and 25g green onion into pieces no larger than 0.5cm.

Heat 1 tbsp oil in a pan over medium heat and saute for 2 minutes until the sharp raw aroma cooks off and sweetness develops.
3

Control

Add the tuna, 1.5 tbsp soy sauce, and 1 tsp sugar to the sauteed vegetables and stir-fry over medium heat for 2 more minutes.

Pull off the heat when the soy sauce caramelizes and the tuna turns glossy.
4

Step

Once the pan has cooled slightly off the heat, fold in 3 tbsp mayonnaise until smooth.

Mayonnaise breaks when added to a hot pan, so always add it after removing from heat.
5

Heat

Divide 400g cooked rice among cups or bowls and spoon the tuna mayo topping evenly over the top.

Sprinkle 2 tbsp crushed seaweed flakes over the entire surface.
6

Prep

Just before eating, mix vigorously with chopsticks to combine the rice and topping evenly.

A few drops of sesame oil added at this stage makes it richer.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Drained tuna and mayonnaise are paired with sautéed onions over rice for a quick Korean meal.
Finish cue: Pull off the heat when the soy sauce caramelizes and the tuna turns glossy.
Avoid this: Drain tuna well to prevent soggy cupbap.