Yukhoe (Yukke) Rice Bowl With Tuna
Yukhoe (Yukke) Rice Bowl With Tuna

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, yukhoe (yukke) rice bowl with tuna. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Great recipe for Yukhoe (Yukke) Rice Bowl With Tuna. I love regular maguro don (tuna rice bowl), but I wanted to come up with a Korean flavored sauce with some punch. After combining various ingredients I came up with this version.

Yukhoe (Yukke) Rice Bowl With Tuna is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Yukhoe (Yukke) Rice Bowl With Tuna is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook yukhoe (yukke) rice bowl with tuna using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Yukhoe (Yukke) Rice Bowl With Tuna:
  1. Take 200 grams Sashimi grade maguro (lean tuna, nakaochi or scraped off the bone, or filets)
  2. Get 2 tbsp ● Soy sauce
  3. Make ready 1 tbsp ● Sesame oil
  4. Make ready 1 tbsp ● Mirin
  5. Prepare 1/2 to less than 1 teaspoon ◆ Gochujang
  6. Get 1/2 clove ● Garlic （grated）
  7. Take 1/2 piece ● Ginger (grated)
  8. Take 1 tsp ● Sesame seeds
  9. Take 4 stalks Green onion (finely sliced)
  10. Take 1 Korean nori seaweed

Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo We always have tuna and avocado with refreshing lemon and soy sauce sauce. I wanted to try the hot and rich yukhoe sauce for it one day. I didn't have enough tuna so I added yam to give volume. The light crunchiness of the yam gave a nice texture to the dish and it was a success.

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

Tuna Yukhoe Rice Bowl The other day I made tuna yukhoe donburi using instant yukhoe granules that I bought from the supermarket. This is how I made it! Shiso leaves can replace chopped green onions. This dish also taste really good when you top it with shredded nori seaweed. Leftover rice serves as the base of this deconstructed tuna-and-cucumber sushi roll.

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