Easy Yukhoe

• 120 grams or 1 block Sashimi grade lean tuna (maguro)
• 2 tsp Gochujang
• 1 tsp Sugar
• 1 tsp Vinegar
• 1 tsp Soy sauce
• 1 clove Garlic
• 2 tsp Sesame oil
• 1 Egg yolk
• 1 Toasted white sesame seeds
• 1 leaf Green shiso

1. Cut up the tuna into thin strips.
2. (I used an awkward amount of leftover frozen lean tuna (maguro) this time.)
3. Make the sauce.
4. Combine the ingredients.
5. Put the cut up tuna in the sauce and mix well.
6. Arrange on a serving plate.
7. Make a well in the middle for the egg yolk.
8. Crush the sesame seeds with your fingers as you sprinkle them on.
9. Drop an egg yolk in the well and it's done.
10. If there is some time until you can serve this, and you are using frozen tuna, mix it up just before you serve it.
11. It may get watery otherwise.
12. This is one I made recently.
13. (The tuna in the original photo didn't have a good color.)
14. I've changed the sauce a bit recently, I recommed this one: For 1/2 a block of sashimi grade tuna, use 2 teaspoon gochujang, 1 teaspoon each of sugar, vinegar, soy sauce and sesame oil, and a little grated ginger.
15. Try adding pepper too, which is delicious.

gochujang, sugar, vinegar, soy sauce, clove garlic, sesame oil, egg yolk, white sesame seeds, green shiso

Taken from cookpad.com/us/recipes/151998-easy-yukhoe (may not work)