HOW TO MAKE IT
Let's cook.
01
In a small bowl, combine the drained tuna, chopped kimchi, gochujang, and sesame oil. Mix well.
02
Heat the vegetable oil in a small non-stick skillet over medium heat.
03
Crack the egg into the skillet and fry for 2-3 minutes until the whites are set and the yolk is still runny, or to your preferred doneness.
04
Place the warm cooked rice into a serving bowl.
05
Spoon the kimchi tuna mixture over one side of the rice.
06
Carefully slide the fried egg onto the other side of the rice.
07
Serve immediately and enjoy your flavorful Korean Kimchi Tuna Rice Bowl.
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