Chompchae Deopbap (Korean Spicy Tuna and Rice) Recipe

Bring the rice and 2 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low cover and simmer until the rice is tender and the liquid has been absorbed 20 to 25 minutes.

Heat the olive oil in a skillet over medium heat. Stir in the garlic ginger and onion; cook and stir until the onion has softened and turned translucent about 5 minutes. Stir in the kim chee cucumber and carrot. Pour in the soy sauce and rice vinegar. Season with salt pepper and chile powder. If the mixture becomes to thick add 1 tablespoon of water. Gently stir in the tuna and continue cooking until the fish is heated through. Serve with rice.