Ingredients
1cupwhite rice,uncooked
2cupswater
1tbspolive oil
3clovesgarlic,minced
½piecefresh ginger,minced
½onion,coarsely chopped
1cupkim chee
½cupcucumber,sliced
¼cupcarrots,sliced
2tbspsoy sauce
2tbsprice vinegar
Salt and pepper,to taste
1tbspKorean chile powder,or to taste
1tbspwater,or as needed
5oztuna,drained
Preparation
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 for 20 to 25 minutes until the rice is tender, and the liquid has been absorbed.
Heat the olive oil in a skillet over medium heat.
Stir in the garlic, ginger, and onion; cook and stir for 5 minutes until the onion has softened and turned translucent.
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 too thick, add 1 tablespoon of water.
Gently stir in the tuna and continue cooking until the fish is heated through. Serve with rice.
