Sashimi grade maguro (lean tuna, nakaochi or scraped off the bone, or filets)
About 200 g
● Soy sauce
● Sesame oil
1/2 to less than 1 teaspoon
● Garlic （grated）
● Ginger (grated)
● Sesame seeds
about 1 teaspoon
Green onion (finely sliced)
about 4 stalks
Korean nori seaweed
Mix the ● ingredients together. If you add the sesame seeds while crushing them with your fingers, they'll be more fragrant.
Put as much rice as you like in bowls, and put as much tuna as you like on top.
Add the combined sauce from step 1 over the tuna and rice. Top with green onion and Korean nori seaweed, and it's done!
Adjust the spiciness to taste with the gochujang.
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.
I added the photo of the egg version.
Story Behind this Recipe
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.
You can use flavored nori, plain toasted nori, or whatever you like instead of the Korean nori seaweed. If you are wary of eating garlic because of its after effect the next day, you can omit it for a lighter flavor.