Korean Spicy Tuna Bibimbap Bowl

Ingredients

• 250g sushi-grade tuna, cut into cubes
• 200g cooked short-grain white rice
• 1 egg
• 150g mixed vegetables (shredded carrot, pickled radish, cucumber, spinach)
• 2 tbsp gochujang paste
• 1 tbsp sesame oil
• 1 tbsp mirin
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp sesame seeds
• 1 tsp vegetable oil

Method

1. Whisk gochujang, sesame oil, mirin, soy sauce, and garlic to make sauce.
2. Marinate tuna cubes in half the sauce for 10 minutes.
3. Warm rice in a bowl and arrange vegetables on top in sections.
4. Fry egg sunny-side up in a small pan with 1 tsp oil until whites are fully set.
5. Top rice with marinated tuna, fried egg, sesame seeds, and remaining sauce.