Tuna Mayo Rice Bowl (Chamchi Mayo Cupbap) — Easy Korean Bunsik Recipe
Creamy tuna and mayo over hot rice in just 18 minutes - Korea's favorite grab-and-go bunsik cup meal. Drain the canned tuna well to keep the rice from going soggy, stir-fry onion and scallion until sweet, then fold in mayo off the heat for a silky finish. A shower of crushed seaweed on top adds oceanic crunch. Mix everything together so the savory tuna-mayo sauce coats every grain.
Adjust Servings
Instructions
- 1
Drain canned tuna thoroughly using a strainer.
- 2
Finely chop onion and green onion, then sauté in oil for 2 minutes.
- 3
Add tuna, soy sauce, and sugar; stir-fry for 2 more minutes.
- 4
Turn off heat and mix in mayonnaise for a creamy tuna topping.
- 5
Fill cups or bowls with rice, top with tuna mayo, and sprinkle seaweed flakes.
- 6
Mix lightly just before eating for even flavor.
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