Korean tuna rice is a simple, popular meal that requires no cooking if you already have cooked rice on hand. This version is spicy, but you can easily make a milder variation that’s just as satisfying.
The first time I saw my Korean cousin mix rice, tuna, kimchi, and mayo together it looked unusual. I was skeptical — even a little grossed out — but the combination turned out to be incredibly tasty and filling.
What is the difference between Korean and American canned tuna?
Korean canned tuna stands out because of its variety of flavors: hot pepper, curry, jjajang (fermented black bean), kimchi, vegetable, and more. The seasoning options make it versatile for quick meals.
In my experience, regular Korean canned tuna also has a better texture and flavor than many American brands. It tends to be less dry and chalky and simply tastes fresher.
Ingredients
- Rice — Any plain cooked rice works. I often have rice ready, but if you need to cook it, allow about 20 minutes for short-grain rice.
- Korean canned tuna — For this recipe I use the hot pepper flavor (or double hot if you prefer extra heat). The spiced tuna resembles spicy tuna and adds a lot of flavor.
- Seasoned seaweed — Use furikake, gim jaban (seasoned seaweed), or a combination. This provides a savory, umami note.
- Kewpie mayo — Kewpie gives a richer, slightly tangier taste, but regular mayonnaise works if that’s all you have.
- Sesame oil — A small drizzle is essential for aroma and depth.
- Pickled ginger (optional) — Since this version is already spicy, pickled ginger and a little of its juice brighten the dish and add texture. I highly recommend trying it.
- Fried egg (optional) — A fried egg on top makes the bowl heartier and adds silkiness when the yolk mixes with the rice.
Where to buy Korean canned tuna
You can find Korean canned tuna at Korean supermarkets, many Asian markets, or online. Chains like Hmart, Zion Market, Arirang, and Hannam often carry it.
Tip: I recommend the DongWon brand — it consistently tastes better than some cheaper alternatives.
Other tuna rice recipes to try
When you visit a Korean grocery, check the canned tuna section for different flavors. Even the plain varieties tend to be better than standard American canned tuna.
A super-quick variation I often make when I’m short on time is: regular tuna mixed with rice, sesame oil, Kewpie mayo, seasoned seaweed, and lots of kimchi. It’s simple, comforting, and very flavorful.
Korean Tuna Rice (Chamchi Mayo)
Ingredients
- 1 cup cooked rice
- 1 (3.5 oz) can Korean hot pepper tuna (DongWon recommended)
- 2 tbsp furikake rice seasoning (or)
- 1/4 cup seasoned seaweed (kim jaban) — or a mix of both
- 2 tbsp Kewpie mayo (or regular mayo)
- 1 tbsp sesame oil
Optional
- 1 fried egg
- Pickled ginger
Instructions
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Combine all ingredients and mix well. Do not drain the tuna; use the liquid from the can for flavor. The measurements are a good starting point — adjust to taste.
Nutrition information is an approximation and is provided for reference only.