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Gochujang Tuna Rice with Egg Yolk

Name: Gochujang Tuna Rice with Egg Yolk
Total time: 10 min
Yield: Serves 1
Cuisine: Fusion
Ingredients: 1 bowl (cooked) Rice; 1 can Canned tuna; 1 Egg Yolk; 2 tsp Gochujang; 1/2 tsp Soy Sauce; 1 tsp Sesame Oil; A pinch Sugar

Rice

⏱ 10 min

👥 Serves 1

Difficulty ⭐

Tuna, gochujang, and sesame oil mixed into rice and topped with an egg yolk — an easy bibimbap-style bowl.

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📖 The Story Behind This Dish

A creative dish combining the Korean bibimbap style of mixing with gochujang and sesame oil with a yolk on top like Japanese tamago kake gohan. With just canned tuna and rice it's ready in 5 minutes, and the runny yolk softens the heat. Ingredients are pared down to things you'll often find in the fridge or cupboard.

🌆 Where it's eaten: At a solo lunch, tuna and gochujang go on a bowl of rice, the yolk is broken, and everything is mixed boldly with a spoon.

🥕 Ingredients (serves 1)

Rice 1 bowl (cooked)
Canned tuna 1 can
Egg Yolk 1
Gochujang 2 tsp
Soy Sauce 1/2 tsp
Sesame Oil 1 tsp
Sugar A pinch

👩‍🍳 Instructions

Cook the rice.
Drain the tuna lightly and mix with the gochujang, soy sauce, sesame oil, and sugar.
Put rice in a bowl and top with the tuna.
Make a well in the center and add the egg yolk.
Mix everything well to eat.

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