๐Ÿš Tuna Ssamjang Rice Bowl

Rice, seasoned tuna, lettuce, and a fried egg in a cream-colored speckled bowl on a wooden table. Kimchi and pickled radish sit behind it.

Mix drained canned tuna and ssamjang (Korean seasoned paste) into rice for a one-bowl meal. Adding lettuce and an egg makes it savory and satisfying.

Lettuce gives a crisp texture, and the egg adds softness. Finishing with toasted sesame oil brings out the nuttiness.

The order is simple even the first time: mix the tuna and ssamjang into the rice, top with lettuce and egg, then drizzle with toasted sesame oil and mix.

Tuna and ssamjang create savory depth

Drained canned tuna keeps its nutty flavor. Mixing in ssamjang adds the taste of doenjang (fermented soybean paste) and gochujang (Korean chili paste) for the savory depth typical of Korean food.

Lettuce provides crisp texture, and toasted sesame oil adds nuttiness. The egg brings a soft richness.

⏱ At a Glance

  • Servings: 1
  • Estimated cooking time: about 5–10 minutes for prep and mixing (includes frying the egg if you choose that option; cook the rice separately as you usually do)
  • Extra prep: trim lettuce, drain tuna, cook rice, pre-cooked hard-boiled egg (if using)
  • Difficulty: Easy
  • Equipment: frying pan (if frying the egg)
  • Flavor: nutty tuna, savory ssamjang, crisp lettuce

๐Ÿ›’ Ingredients

Basic ingredients

  • Cooked rice: 200 g (about one bowl)
  • Canned tuna: 100 g (drained)
  • Lettuce: 30 g after trimming (about 3 leaves)
  • Egg: 1
  • Cooking oil: 5 ml (for frying the egg, about 1 teaspoon)

Seasoning

  • Ssamjang: 15 ml (1 tablespoon)
  • Toasted sesame oil: 15 ml (1 tablespoon)

๐Ÿ‘ฉ‍๐Ÿณ How to Make Tuna Ssamjang Rice Bowl

1. Prepare the ingredients

Drain the canned tuna first, then measure 100 g. Wash 30 g lettuce and tear it into bite-size pieces.

Prepare 1 egg as a pre-cooked hard-boiled egg or as a fried egg.

  • Hard-boiled egg: Use a pre-cooked hard-boiled egg. Peel it before topping.
  • Fried egg: Heat a frying pan over medium heat, add 5 ml oil, and fry the egg.

Cook 200 g rice as you usually do and keep it warm. This is separate from the mixing time.

2. Mix the tuna and ssamjang

Put 200 g rice in a bowl and mix in the tuna and 15 ml ssamjang.

3. Top with lettuce and egg

Top the mixed rice with the lettuce and prepared egg. Drizzle with 15 ml toasted sesame oil to finish.

4. Mix and eat

Mix with the lettuce and eat.

๐Ÿ’ก Ajumma's Tips

Drain the tuna thoroughly. Leftover liquid can make the rice soggy.

Start with the base 15 ml of ssamjang. Add a little more if you want it stronger.

Add the lettuce just before eating. Mixing it earlier can make it wilt.

Variations

You can use 2 eggs instead. You can also sprinkle toasted gim flakes.

Side dishes

Kimchi and pickled radish (danmuji) go well with the saltiness.

Serve with warm rice right away. It’s an easy one-bowl meal.

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