Korean Kimchi and Tuna Rice Bowls
These quick and flavorful Korean Kimchi and Tuna Rice Bowls are perfect for a satisfying lunch, combining spicy kimchi with savory tuna and a hint of sesame.
Let's cook.
In a medium bowl, combine the drained tuna, chopped kimchi, gochujang, and 1/2 tablespoon of sesame oil. Mix well.
Heat a non-stick skillet over medium heat. Add the remaining 1/2 tablespoon of sesame oil.
Crack the two eggs into the skillet and fry them sunny-side up or to your preferred doneness, about 2-3 minutes for runny yolks.
Divide the warm cooked rice into two serving bowls.
Top each bowl of rice with half of the tuna-kimchi mixture.
Carefully place one fried egg on top of each bowl.
Garnish with sesame seeds and serve immediately.
Enjoy your delicious Korean Kimchi and Tuna Rice Bowls!
About This Recipe
Big flavor.✦
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