This breakfast dish comes from one of Aaron & Claire's youtube videos. It's a bit involved, although you can speed things up by preparing the sauce the previous night and leaving it in the fridge. We had two bowls worth of rice and lettuce, and it turns out this produces quite a lot of tuna topping, especially with the addition of the frozen vegetables; it made two very hearty breakfast bowls with some tuna left over. I think four bowls would be a natural amount for this recipe, and you can always make less and fridge the remaining tuna for the next morning.

I don't think I would want to put in the time to make this every morning, but it was very tasty and very filling, so I'd definitely make it again sometime.

Gochujang Tuna Rice Breakfast Bowl

Aaron & Claire

Ingredients

• 1 tbsp Korean chili flakes (substitute chili powder 1:1 if needed)
• 1 tbsp gochujang
• ½ tbsp oyster sauce
• 1 tbsp corn syrup
• ½ tbsp sesame oil, plus extra for serving
  
• ½ tbsp chili oil
• 2 tbsp corn oil
  
• 2 garlic cloves, minced
  
• 2+2 green onions, chopped, divided
• ½ onion, finely chopped
• 1 fresh red Thai chili, minced
  
• 2 tins (170g wet/120g dry) tuna
• ¼ C frozen peas (optional)
  
• ¼ C frozen corn (optional)
  
• rice (already cooked)
• shredded vegetables to taste (carrot, lettuce, cucumber, cabbage, etc)
• 4 eggs
• sesame seeds for garnish
  

Directions

1. Whisk together chili flakes, gochujang, oyster sauce, corn syrup, sesame oil, and chili oil to form the sauce.
2. Heat the corn oil over medium heat.
3. Add the garlic and two of the green onions and cook until fragrant, ~30 seconds.
4. Add the onion and chili and cook, stirring often, until translucent.
5. Add the tuna, sauce, peas, and corn, and mix well.
   
6. Meanwhile, prepare four bowls by putting the rice in them, warming it up, and topping with the shredded vegetables.
7. When the tuna is warmed through, top the rice-vegetable mix with the tuna.
8. Quickly fry the eggs (or cook them alongside the tuna, if your pan is large enough) and place atop the tuna.
9. Garnish with sesame seeds, the remaining green onions, and a drizzle of sesame oil.