Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 506.04 Kcal (2119 kJ) | ||
| Calories from fat | 82.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.17g | 14% | |
|---|---|---|---|
| Cholesterol | 2.55mg | 1% | |
| Sodium | 1860.97mg | 78% | |
| Potassium | 605.07mg | 13% | |
| Total Carbs | 89.34g | 30% | |
| Sugars | 3.81g | 15% | |
| Dietary Fiber | 3.78g | 15% | |
| Protein | 16.31g | 33% | |
| Vitamin C | 67.9mg | 113% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 4.5mg | 25% | |
| Calcium | 181mg | 18% | |
| Amount Per 100 g | |||
| Calories | 85.33 Kcal (357 kJ) | ||
| Calories from fat | 13.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.55g | 14% | |
|---|---|---|---|
| Cholesterol | 0.43mg | 1% | |
| Sodium | 313.81mg | 78% | |
| Potassium | 102.03mg | 13% | |
| Total Carbs | 15.06g | 30% | |
| Sugars | 0.64g | 15% | |
| Dietary Fiber | 0.64g | 15% | |
| Protein | 2.75g | 33% | |
| Vitamin C | 11.5mg | 113% | |
| Iron | 0.8mg | 25% | |
| Calcium | 30.5mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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