Breakfast · Korean · 10 min
Ahi Tuna Bibim-Guksu with Spicy Kimchi and Scallions
- Calories
- 446
- Protein
- 37g
- Carbs
- 53g
- Fat
- 11g
Ingredients
- 125g Ahi Tuna Steaks Wild Caught
- 35 g Sweet Potato Glass Noodles
- 120g Spicy Napa Cabbage Kimchi
- 50g Spring Onions (Scallions)
- 25g Gochujang Sauce
- 9g Sesame Oil
Method
- 01Bring 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.
- 02Finely dice the Ahi tuna into small, bite-sized cubes. Thinly slice the scallions, keeping the white and green parts separate.
- 03In a medium bowl, whisk together the gochujang, sesame oil, and a splash of water to create a smooth, vibrant red sauce.
- 04Toss 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.
- 05Gently fold in the raw tuna, being careful not to break up the fish too much.
- 06Plate 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.
Cook it with the whole plan around it
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