Korean Tuna Rice Bowl

Instructions

1. Step 1

   Rinse the rice under cool running water until the water is mostly clear, then drain well.

   Ingredients used: 300.0 gr White Rice

   Cookware: fine mesh sieve

2. Step 2

   Put the rinsed rice and water in the saucepan. Bring to a boil over high heat, cover, reduce to low heat, and cook for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 480.0 ml Water

   Cookware: saucepan

3. Step 3

   Remove the saucepan from the heat and leave it covered for 10 minutes. Fluff the rice with a fork.

   Timer: 10 min (fixed)

   Cookware: fork, saucepan

4. Step 4

   Prepare the cucumber, kimchi, scallions, garlic, and nori as indicated.

   Ingredients used: 1.0 piece Cucumber, 8.0 gr Garlic, 200.0 gr Kimchi, 2.0 piece Nori, 4.0 piece Scallion

   Cookware: Chef Knife, cutting board

5. Step 5

   Whisk the gochujang, mayonnaise, soy sauce, sesame oil, rice vinegar, and sugar with the prepared garlic until smooth.

   Ingredients used: 64.0 gr Gochujang, 8.0 gr Granulated Sugar, 56.0 gr Mayonnaise, 15.0 ml Rice Vinegar, 15.0 ml Sesame Oil, 30.0 ml Soy Sauce

   Cookware: mixing bowl, whisk

6. Step 6

   Add the drained tuna to the sauce and fold gently until evenly coated.

   Ingredients used: 340.0 gr Tuna

   Cookware: fork, mixing bowl

7. Step 7

   Heat the neutral oil in the skillet over medium heat. Fry the eggs until the whites and yolks are firm, or until the centers reach 71°C.

   Timer: 5 min (fixed)

   Ingredients used: 4.0 piece Egg, 15.0 ml Vegetable Oil

   Cookware: nonstick skillet, spatula

8. Step 8

   Divide the rice among four bowls. Top with the spicy tuna, cucumber, kimchi, fried eggs, scallions, nori, and sesame seeds, then serve immediately.

   Ingredients used: 9.0 gr Sesame Seed