Chamchi Mayo Deopbap
참치마요덮밥·(chamchi-mayo-deopbap)
Gyeran Bap & Quiet Comforts
For a kid growing up in a Korean-American household in the late nineties, this bowl is pure, unadulterated nostalgia. Born in the neon-lit internet cafes of Seoul, it was quickly co-opted by busy mothers as the ultimate fast food, relying entirely on cheap pantry staples. Skip the trendy food blogs trying to turn this into a healthy poke bowl with raw vegetables. The magic here rests entirely on a quick, sweet-and-salty soy-onion reduction that cuts right through the rich mayonnaise and fluffy eggs. It takes ten minutes, costs practically nothing, and tastes exactly like home.
Ingredients
- cooked short-grain white rice2 cup
- eggs3 large
- neutral cooking oil1 tbsp
- salt1 pinch
- canned tuna5 oz
- mayonnaise2 1/2 tbsp
- black pepper1/4 tsp
- yellow onion1/2 med
- water3 tbsp
- soy sauce2 tbsp
- sugar1 tbsp
- roasted seaweed snack pack1 small
- scallion1 med
Method
- 01
Drain the tuna aggressively.
If the tuna is wet, the bowl becomes a greasy mess. Press the meat with the can lid to extract all the liquid, then mix it vigorously in a small bowl with the mayonnaise and black pepper until perfectly creamy.
- 02
Soft-scramble the eggs.
Beat the eggs with a pinch of salt. Heat the oil in a non-stick skillet over medium-low, gently pushing the eggs around to create soft, slightly glossy curds, then get them out of the pan and set aside on a plate.
- 03
Simmer the onion reduction.
Return the skillet to medium heat with the sliced onions, soy sauce, water, and sugar. Let it simmer for three to four minutes until the onions soften and the liquid reduces into a dark, savory syrup.
- 04
Build the egg border.
Divide the warm rice into two shallow bowls and arrange the soft scrambled eggs in a ring around the outside edge, leaving a well in the center.
- 05
Assemble and garnish.
Spoon the hot, syrupy onions directly into the center well so the sauce bleeds into the rice, then mound the tuna-mayo mixture on top. Dust generously with the crushed seaweed, drizzle with a little extra mayonnaise, scatter the scallions, and mix aggressively before eating.
Notes
The right mayonnaise makes a difference.
Japanese Kewpie or Korean Ottogi mayonnaise is richer and slightly sweeter than standard American brands. If you only have Hellmann's or a similar brand in the fridge, whisk in a tiny pinch of sugar and a drop of white vinegar before mixing it with the tuna.
From Cook Korean in America.