Name: Korean Tuna Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Korean
Ingredients: 2 cups cooked white rice (short-grain preferred); 1 can tuna, drained; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tbsp gochujang (Korean chili paste, adjust to taste); 2 cloves garlic, minced; 2 green onions, chopped; 1 small carrot or zucchini, julienned (optional); 1 tbsp sesame seeds (for garnish); 2 fried eggs (optional, for topping)

Why You’ll Love This Recipe

This dish is the perfect example of comfort food—warm rice topped with savory, slightly spicy tuna. It’s fast to make, highly customizable, and a great way to use pantry staples like canned tuna. Whether you want a quick lunch, a simple dinner, or a nourishing meal prep option, this recipe has you covered.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked white rice (short-grain preferred for authenticity)
Canned tuna, drained
Soy sauce
Sesame oil
Gochujang (Korean chili paste)
Garlic, minced
Green onions, chopped
Carrots or zucchini, julienned (optional)
Sesame seeds for garnish
Fried egg for topping (optional)

Directions

Prepare cooked rice and set aside.
In a skillet, heat a small amount of sesame oil and sauté garlic and vegetables (if using) until tender.
Add drained tuna, soy sauce, and gochujang. Stir well until heated through and coated in seasoning.
Place a portion of rice in a bowl and top with the tuna mixture.
Garnish with green onions, sesame seeds, and an optional fried egg.
Serve hot.

Servings and timing

Serves 2 people.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

Mayo Tuna Rice: Mix the tuna with mayonnaise for a creamier, milder flavor.
Spicy Version: Add extra gochujang or a sprinkle of red pepper flakes.
Vegetable Boost: Include spinach, bell peppers, or mushrooms.
Bibimbap Style: Serve with assorted vegetables and a fried egg on top.
Seaweed Wraps: Use the tuna rice filling to make mini kimbap-style rolls.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet with a splash of soy sauce or sesame oil to refresh flavors.
Not recommended for freezing due to the texture of tuna and rice.

FAQs

Can I use brown rice instead of white rice?

Yes, brown rice works well and adds extra fiber.

Do I have to use gochujang?

No, but it adds authentic flavor. You can substitute sriracha or chili garlic sauce.

What type of tuna works best?

Canned tuna in water or oil both work—just drain before using.

Can I make this dish less spicy?

Yes, simply reduce or omit the gochujang.

Can I prepare this as a meal prep?

Yes, portion into containers with rice and toppings for easy reheating.

Is sesame oil necessary?

It adds authentic flavor, but you can use olive oil as a substitute.

Can I add kimchi to this recipe?

Absolutely—kimchi adds tangy, spicy flavor that pairs perfectly.

Do I need to cook the tuna first?

No, canned tuna is already cooked. Just heat it with seasonings.

What can I serve with Korean tuna rice?

It pairs well with kimchi, pickled radishes, or a simple miso soup.

Can I make it vegan?

Yes, substitute tuna with mashed chickpeas or crumbled tofu.

Conclusion

Korean tuna rice is a quick, comforting, and flavorful dish that makes the most of simple pantry ingredients. With its savory, spicy, and slightly nutty flavors, it’s perfect for busy weeknights, meal prep, or when you’re craving a taste of Korean-inspired comfort food.