Korean tuna rice is a popular, fast meal that requires no cooking if you already have cooked rice. This spicy version is my go-to, though a milder variation is just as satisfying.
The first time I saw my Korean cousin mix rice, tuna, kimchi, and mayo together I was skeptical — it looked odd — but it turned out to be flavorful, comforting, and very filling.
What is the difference between Korean and American canned tuna?
Korean canned tuna comes in many seasoned varieties: hot pepper, curry, jjajang (fermented black bean), kimchi, vegetable, and more. The flavored options make it especially convenient for quick dishes.
In my experience, Korean canned tuna often has a less dry, chalky texture than some American brands and tends to taste fresher and more seasoned.
Ingredients
- Rice — Any plain cooked rice works. If you need to make rice, plan about 20 minutes for stovetop or follow your preferred method.
- Korean canned tuna — For this recipe, a hot pepper flavor (or double hot if you like extra heat) works great. It’s similar to spicy tuna and already seasoned.
- Seasoned seaweed — Furikake or gim jaban (seasoned seaweed) adds umami and texture. You can use one or both.
- Kewpie mayo — American mayo can be substituted, but Kewpie gives a richer, slightly sweet tang.
- Sesame oil — A small drizzle adds essential toasty flavor and ties the bowl together.
- Pickled ginger (optional) — Because this version is spicy, pickled ginger and a little of its juice brighten the dish and add contrast.
- Fried egg (optional) — A runny fried egg on top makes the bowl more substantial.
Where to buy Korean canned tuna
You can find Korean canned tuna at Korean supermarkets, many Asian groceries, and online. Chains like Hmart, Zion Market, Arirang, and Hannam usually stock it.
Tip: I prefer the DongWon brand—other cheaper brands I tried weren’t as flavorful or moist.
Other tuna rice recipes to try
When you’re at a Korean market, check the canned tuna aisle — the different flavors make it easy to vary this simple meal. Even the plain varieties often beat average American canned tuna in texture and taste.
A super-easy alternative I make when I’m short on time is: regular tuna mixed with rice, sesame oil, Kewpie mayo, seasoned seaweed, and plenty of kimchi.
Korean Tuna Rice (Chamchi Mayo)
Ingredients
- 1 cup cooked rice
- 1 3.5 oz can Korean hot pepper tuna (DongWon brand recommended)
- 2 tbsp Furikake rice seasoning or 1/4 cup seasoned seaweed (kim jaban), or a combination
- 2 tbsp Kewpie mayo (or American mayo)
- 1 tbsp sesame oil
Optional
- 1 fried egg
- Pickled ginger
Instructions
- Combine all ingredients and mix well. Do not drain the tuna—the liquid in the can adds flavor and keeps the mixture moist.
- Adjust amounts of mayo, sesame oil, and seaweed seasoning to taste. If using pickled ginger, add a little juice for brightness.
- Top with a fried egg if desired and serve immediately.
Nutrition information is an approximation and should be used for reference only.
Additional Info
Author: Stella Navarro-Kim
Prep Time: 5 minutes
Course: Main Course
Cuisine: Korean
Servings: 1 person
Keywords: canned tuna, easy recipe, Korean tuna, rice bowl, spicy tuna, tuna rice