Spicy Korean Canned Tuna Rice Bowl

Ingredience

1 can of tuna in olive oil

1 chili pepper, diced

1 tbsp soy sauce

1 tbsp minced garlic

1 tbsp diced chili

1 tbsp gochugaru (Korean chili flakes)

1 tbsp corn syrup

1 tbsp sesame seeds

Steamed white rice

Optional: seaweed sheets for wrapping

Pokyny

Open the can of tuna in olive oil and pour it into a bowl.

Add 1 tablespoon each of soy sauce, minced garlic, diced chili, gochugaru, corn syrup, and sesame seeds.

Mix everything together thoroughly until it becomes glossy and well combined.

Spoon the tuna mixture over a bowl of hot steamed rice.

Mix it all together until the rice is evenly coated with the spicy tuna sauce.

Eat straight from the bowl, or wrap it in seaweed for a lazy kimbap-style bite.