Yukhoe (Yukke) Rice Bowl With Tuna

• 200 grams Sashimi grade maguro (lean tuna, nakaochi or scraped off the bone, or filets)
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 1 tbsp Mirin
• 1/2 to less than 1 teaspoon Gochujang
• 1/2 clove Garlic (grated)
• 1/2 piece Ginger (grated)
• 1 tsp Sesame seeds
• 4 stalks Green onion (finely sliced)
• 1 Korean nori seaweed

1. Mix the ingredients together.
2. If you add the sesame seeds while crushing them with your fingers, they'll be more fragrant.
3. Put as much rice as you like in bowls, and put as much tuna as you like on top.
4. Add the combined sauce from step 1 over the tuna and rice.
5. Top with green onion and Korean nori seaweed, and it's done!
6. Adjust the spiciness to taste with the gochujang.
7. This is a version with a raw egg on top.
8. You can use the whole egg.
9. If you use the yolk only it will taste very rich, so use whichever you like.
10. I added the photo of the egg version.

lean tuna, soy sauce, sesame oil, mirin, gochujang, clove garlic, ginger, sesame seeds, stalks green onion

Taken from cookpad.com/us/recipes/154589-yukhoe-yukke-rice-bowl-with-tuna (may not work)