ChamchiMayo DeopBap 참치마요덮밥 (Tuna Mayo Rice Bowl)

ChamchiMayo DeopBap 참치마요덮밥 (Tuna Mayo Rice Bowl)

Ingredients:

Tuna Mixture:

1 Canned Tuna in Oil, 90g

2-3 Tbsp Mayonnaise

a dash of Black Pepper

Scrambled Egg:

1 Fresh Egg

3 Tbsp Full-cream Milk

pinch of Salt

knob of Butter

Sauce:

2 Tbsp Soy Sauce (JinGanjang)

2 Tbsp Water

1 Tbsp Brown Sugar or Corn Syrup (Mulyeot)

Garnish:

Shredded Seaweeds (GimJaban)

Sesame Seeds

Mayonnaise

a bowl of (1 cup) Steamed Rice

Instructions:

Prepare the scrambled egg.

In a small bowl, crack-in egg; add milk, and a pinch of salt. Beat well.

Heat a non-stick pan for a minute or so, then add-in butter; let it melt over low heat. (Do not allow the butter to brown!)

Pour-in the egg mixture, and let it sit for 10 seconds without stirring.

After 10 seconds, stir with a wooden spoon; lifting and holding it over from the bottom of the pan. Let it sit again for 5 seconds more then stir and fold again until softly set. Placed the cooked egg on a plate. Set aside.

Prepare the sauce.

In a small bowl, add-in soy sauce, water, and brown sugar. Mix well.

Place the sauce in a pan, and cook for 15 seconds over low-medium heat.

Remove from heat once it starts to thicken. Set aside.

Prepare tuna mixture.

Open the canned tuna, and discard oil.

Put tuna in a small bowl; mix-in mayonnaise, and add a dash of pepper to taste.

Set aside.

Scoop a cup of steamed rice in a bowl. Place the tuna on the center, and the scrambled egg on the sides. Pour the sauce over it.

Decorate with mayonnaise, and top with shredded seaweeds. Sprinkle some sesame seeds.

Serve and Enjoy!!!