Yukhoe (Yukke) Rice Bowl With Tuna Recipe

Name: Yukhoe (Yukke) Rice Bowl With Tuna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Yukhoe (Yukke) Rice Bowl With Tuna falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yukhoe (Yukke) Rice Bowl With Tuna

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