Ahi Tuna Bibim-Guksu with Spicy Kimchi and Scallions

Bring a small pot of water to a boil. Add the sweet potato glass noodles and cook for 5-6 minutes until chewy and translucent. Drain immediately and rinse under cold running water to stop the cooking and remove excess starch.

Finely dice the Ahi tuna into small, bite-sized cubes. Thinly slice the scallions, keeping the white and green parts separate.

In a medium bowl, whisk together the gochujang, sesame oil, and a splash of water to create a smooth, vibrant red sauce.

Toss the cooked noodles in the sauce until evenly coated. Add the chopped kimchi and the white parts of the scallions, mixing well to combine the flavors.

Gently fold in the raw tuna, being careful not to break up the fish too much.

Plate the mixture in a chilled bowl. Garnish generously with the green parts of the scallions. Serve immediately for a refreshing, protein-packed start to the day.