Spicy Korean Tuna and Rice Chompchae-Deopbap

Ingredients

• 2 cups short-grain white rice
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup gochujang (Korean chili paste)
• 2 tablespoons sugar
• 1 tablespoon rice vinegar
• 2 tablespoons sesame seeds
• 1/2 pound sushi-grade tuna, diced
• 2 tablespoons vegetable oil
• 1/2 cup carrot, diced
• 1/2 cup onion, diced
• 2 cloves garlic, minced

Directions

1. In a medium saucepan, bring 2 cups of water to a boil. Add the rice and reduce heat to low. Cook for 15 minutes, stirring occasionally. When done, remove from heat and let cool.
2. In a medium bowl, combine the sesame oil, salt, garlic powder, black pepper, and cayenne pepper. Add the soy sauce, mirin, gochujang, sugar, and rice vinegar. Stir to combine.
3. In a large skillet, heat the vegetable oil over medium heat. Add the carrot, onion, and garlic. Cook until the vegetables are tender, about 5 minutes.
4. Add the diced tuna and the soy sauce mixture to the skillet. Cook until the tuna is cooked through, about 5 minutes.
5. Add the cooked rice and sesame seeds to the skillet. Cook until the mixture is heated through, about 5 minutes.
6. Serve the chompchae-deopbap in individual bowls. Enjoy!

Interesting Facts

• Chompchae-deopbap is a traditional Korean dish that is usually served for special occasions.
• Gochujang is a spicy Korean chili paste that adds a lot of flavor to the dish.
• Sushi-grade tuna is required for this dish to ensure food safety.