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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	1	cup	uncooked	675.25	147.9075	13.1905	1.2209999999999999
water	2	cups		0.0	0.0	0.0	0.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
ginger	1	piece	minced	-	-	-	-
onion	1/2		chopped	32.0	7.472	0.88	0.08
kim chee	1	cup		-	-	-	-
cucumber	1/2	cup	sliced	-	-	-	-
carrot	1/4	cup	sliced	13.12	3.0656	0.2976	0.0768
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
rice vinegar	2	tablespoons		-	-	-	-
salt pepper	to taste			-	-	-	-
korean chile powder	1	tablespoon		-	-	-	-
water	1	tablespoon		0.0	0.0	0.0	0.0
tuna	1	can	drained	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.