- 1 cup uncooked white rice
- 2 cups water
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 (1/2 inch) piece fresh ginger, minced
- 1/2 onion, coarsely chopped
- 1 cup kim chee
- 1/2 cup sliced cucumber
- 1/4 cup sliced carrots
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- salt and pepper to taste
- 1 tablespoon Korean chile powder, or to taste
- 1 tablespoon water, or as needed
- 1 (5 ounce) can tuna, drained
- 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.