Korean Spicy Tuna Mayo Rice Melt

Drink Recipes

Korean Spicy Tuna Mayo Rice Melt

This Korean spicy tuna mayo rice melt is a fast, comforting bowl inspired by viral Korean rice dishes and late-night convenience-store meals. Creamy tuna mixed with gochujang sits over warm rice, then gets broiled with cheese until bubbly and lightly golden. The result is savory, spicy, and incredibly satisfying — perfect for lunch, dinner, or a quick solo meal. If you enjoy easy Korean-inspired flavors with minimal prep, this recipe delivers big taste in just 13 minutes.

Why You’ll Love This Recipe

Ultra-fast – ready in about 13 minutes

Budget-friendly – made with pantry staples

Comforting & cheesy with a spicy kick

Flexible – easy to customize with veggies or crunch

Perfect for small portions – no leftovers required

Instructions

Step 1: Mix the tuna topping
In a small bowl, combine the drained tuna, mayonnaise, and gochujang.
Mix until smooth and evenly coated.

Step 2: Assemble the bowl
Add the warm cooked rice to a small oven-safe bowl or ramekin.
Spread the tuna mixture evenly over the rice.

Step 3: Add the cheese
Sprinkle the shredded cheese evenly over the tuna layer, covering the surface for even melting.

Step 4: Broil
Place the bowl under a broiler set to high.
Broil for 2–3 minutes, watching closely, until the cheese is fully melted and lightly golden in spots.

Step 5: Finish and serve
Remove from the oven and let cool for 1 minute.
Top with green onions or sesame seeds if desired, and serve immediately.

Tips for Best Results
Keep the bowl close to the broiler but don’t walk away — it browns fast.

Make sure the rice is warm before assembling for the best melt.

If your broiler is very strong, use the middle rack instead of the top.

Variations & Add-Ins
Add crunch: Nori strips, crispy onions, or crushed seaweed snacks

Add veggies: Diced cucumber, avocado, or shredded cabbage

Make it milder: Use ½ teaspoon gochujang or mix with extra mayo

Protein swap: Use canned salmon instead of tuna

Storage & Make-Ahead
Make ahead: The tuna mixture can be prepared up to 2 days in advance and stored in the refrigerator.

Best fresh: This dish is best eaten immediately after broiling for the best texture.

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Ingredients

10 fresh mint leaves
½ medium lime, cut into 3 wedges, divided
2 tablespoons white sugar, or to taste
1 cup ice cubes, or as needed
1 ½ fluid ounces white rum
½ cup club soda, or as needed

1 can tuna, drained well

1 Tbsp mayonnaise

1 tsp gochujang (Korean chili paste)

1 cup cooked rice, warm

¼ cup shredded cheese (mozzarella, cheddar, or a blend)

Optional toppings: sliced green onions, sesame seeds

Ingredient Notes & Substitutions

Tuna: Use tuna packed in water for a cleaner flavor. Oil-packed tuna works but will be richer.

Gochujang: Adds heat, sweetness, and depth. Reduce the amount if you prefer mild spice.

Cheese: Mozzarella melts smoothly, while cheddar adds sharpness. A mix works well.

Rice: Short-grain or medium-grain rice gives the best texture, but leftover rice is perfect here.

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