10-Min Korean Tuna Mayo Rice Bowl: Tuna Mayo Deopbap
A Tuna mayo rice bowl is the best Korean rice bowl you can make in just 10 minutes when you don’t feel like cooking but want something delicious. Plus, you can easily make this Tuna mayo rice without expensive ingredients – all you need are canned tuna and eggs, which are commonly found at home. Shall we make this Tuna mayo deopbap together?
What is Tuna Mayo Deopbap?
Tuna mayo deopbap is a simple Korean dish made by placing scrambled eggs and canned tuna on top of rice, then drizzling it with soy sauce and mayonnaise. In Korea, people call this ‘Chamchi mayo deopbap’.
This Tuna mayo rice bowl can be prepared quickly within 10 minutes. Since you can eat the tuna, eggs, and other toppings all at once over rice, it is a beloved lunch menu for busy students and office workers. That’s why this Korean deopbap is one of the most popular items at ‘Bunsik-jip’ (Korean snack restaurants) that sell school food, as well as at Korean convenience stores like CU and GS25, or places like ‘Hansot Dosirak.’ It is especially loved by students living alone as a meal that can be easily made while saving on food costs.
Why You’ll Love This Tuna Mayo Rice Bowl Recipe
10 Minutes Tuna Mayo Rice Bowl Recipe
Essential Ingredients
- Main: Canned tuna, Mayonnaise, Eggs, Rice (Short-grain for an authentic Korean rice bowl).
- The Secret Sauce: Soy sauce, Sugar, Onions. By simmering the onions in the soy sauce, the natural sweetness and flavor of the onions are added to the sauce.
- Toppings: Korean seasoned seaweed (Gim), Green onions, Sesame seeds. The seasoned seaweed adds umami, and the sharp taste of the green onions balances the richness of the mayo in your Tuna and mayo deopbap.
Step-by-Step Instructions (The 10-Minute Method)
- Prep the Tuna: Drain the oil from the canned tuna. Mix the drained tuna well with mayonnaise to create the tuna mayo base for your Tuna mayo deopbap.
- Prepare Vegetables: Thinly slice the onions and chop the green onions for garnish.
- Scramble Eggs: Whisk the eggs well in advance, pour them into a pan, and scramble them.
- Make the Sauce: Mix soy sauce, sugar, rice wine, and water to make the sauce beforehand. Put the onions and the sauce in a pan and simmer.
- Assemble: Put rice in a bowl and place the scrambled eggs on top. Add the onions simmered in soy sauce and the tuna mayo, then drizzle plenty of mayonnaise. This is the heart of your mayo tuna deopbap.
- Topping: Cut the seaweed into small pieces and place them on top, then add the sliced green onions to finish your Deopbap.
Pro Tips for the Best Tuna Mayo Rice
- Use Short-grain rice (Sushi rice) for the best sticky texture in your Tuna mayo rice .
- To drizzle the mayonnaise beautifully, put the mayo in a piping bag or a plastic bag and cut the tip slightly.
How to Pack it for Lunch
This is the ultimate lunchbox idea. Place the eggs, tuna mayo, and toppings on top of the rice, but pack the soy sauce separately for your rice bowl. This prevents the soy sauce from soaking into the rice and becoming too salty in certain spots. Just pour the sauce before eating, and it makes the best simple office or school lunch.
Other Mayo-based Korean Rice Bowl Recipes
Chicken Mayo Deopbap
If you replace the tuna in today’s Tuna mayo rice bowl with crispy fried chicken, it becomes a Chicken Mayo Rice Bowl. This is a delicious Korea’s rice bowl recipe that uses chicken nuggets for ease instead of frying chicken from scratch.
Korean Chicken Mayo Rice Bowl with Chicken Nuggets
Spam Mayo Deopbap
If you simmer Spam in a sweet soy sauce, place it on rice with scrambled eggs, and drizzle plenty of mayo, it becomes a Spam mayo rice bowl.
FAQ about Tuna Mayo Deopbap
10-Min Korean Tuna Mayo Rice Bowl: Tuna Mayo Deopbap
Equipment
Ingredients
- 80 g Canned tuna
- 2 tbsp Mayonnaise for making tuna mayo
- 1 bowl Cooked rice sushi rice
- 2 Eggs
- 1 pinch Salt
- 1 tbsp Cooking oil
- 1 Onion small one
Toppings
- 1/2 pack Korean seasoned seaweed
- 1 tbsp Mayonnaise
- 1 tsp Sliced green onion
Instructions
- Drain the oil from the canned tuna. Mix the drained tuna with mayonnaise and set aside.
- Slice the onion thinly, and finely chop the green onion for garnish.
- Crack 2 eggs into a bowl and beat well.
- Heat cooking oil in a pan and scramble the eggs.
- Mix soy sauce, sugar, cooking wine, and water to make the sauce in advance.
- Add the onion to a pan, pour in the sauce, and simmer the onion with the sauce over medium heat.
- Put rice into a bowl and top with the scrambled eggs. Add the soy-simmered onion and tuna mayo, then drizzle generously with mayonnaise.
- Cut the seasoned seaweed into small pieces and sprinkle on top. Finish by adding the sliced green onion.
