Spicy Tuna Rice Bowl with Egg — Tuna Bibimbap Chamchi
Korean rice bowl topped with sesame-mayo canned tuna, sauteed spinach, carrot, mushroom, and bean sprouts, finished with a fried egg and gochujang sauce stirred through at the table.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Mix gochujang, rice vinegar, honey, 2 tsp sesame oil, and 2 tsp water into sauce. Combine drained tuna with Kewpie mayo, 2 tsp sesame oil, and 2 grated garlic cloves. Julienne carrot, slice mushroom caps thin, slice spring onions. Have spinach, bean sprouts, eggs, and sesame seeds ready.
Boil
Combine rice with 240ml water in a saucepan, bring to boil over high heat, cover, reduce to lowest heat and cook 12 minutes. Remove from heat, rest covered 5 minutes until fluffy.
Saute 1
Heat 1 tbsp neutral oil in a large skillet over medium-high. Stir-fry carrot 2 minutes with pinch of salt until lightly softened, transfer to a plate. Add mushroom to the same pan, stir-fry 2–3 minutes until edges soften and darken.
Saute 2
While mushroom cooks, blanch spinach in salted boiling water 30 seconds, drain, squeeze dry, toss with 2 tsp sesame oil and pinch of salt. Wipe the skillet clean, add 1 tbsp neutral oil over medium-high, stir-fry bean sprouts 90 seconds with remaining 2 grated garlic cloves and pinch of salt.
Fry
Push bean sprouts to the side of the skillet, crack both eggs into the pan, fry 90 seconds over medium-high until whites set completely and yolks remain runny, tilting pan as needed.
Plate
Transfer cooked rice to two bowls. Arrange spinach, carrot, mushroom, and bean sprouts in small clusters around the rice in each bowl. Pile sesame-mayo tuna in the centre of each, top with fried egg, scatter spring onion and sesame seeds over. Spoon gochujang sauce alongside each bowl for stirring through at table.
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