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
Like the cup rice sold at Korean snack shops, it is warm rice topped with tuna mayo and a heap of crushed seaweed.
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The tuna is first cooked with onion, scallion, soy sauce and sugar, and the mayonnaise goes in only after the heat is off, which keeps it from separating.
Ingredients
Instructions
- 1
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
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
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 tuna turns glossy.
- 4
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
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
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.
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