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Ingredients
2 servings
Instructions
Step 1
Begin by slicing a baby cucumber horizontally. Dice one half, and with the other half, use a peeler to get thin cucumber strips.
baby cucumber1 Step 2
Then, dice 1/5 of an onion and chop your green onions as well.
onion0.2 
green onion0.25 stalkStep 3
On a medium heated pan, squeeze out the tuna oil from the can.
Step 4
Toss in onions and green onions and let it cook for 2 minutes.
onion0.2 green onion0.25 stalkStep 5
Add in the sauces: 1 Tbsp soybean paste, 1/2 Tbsp gochujang, 1/2 Korean Chili flakes, 1/2 minced garlic and 40ml water. Add the tuna and mix all together.
gochujang½ Tbsp
red pepper flakes0.5 Tbsp
soybean paste1 Tbsp
minced garlic½ Tbsp
water40mlStep 6
Drizzle a tbsp of sesame oil and let it simmer on low heat for 3 minutes until the sauce semi- thickens.
sesame oil½ TbspStep 7
In a bowl, add a serving of rice. Then add the sauce, diced cucumber pieces and scrunch up roasted seaweed. Mix well.
white rice200g
gim1 packetStep 8
Roll and shape into balls!
Step 9
Top off with a slice of cucumber strip before serving!
baby cucumber1 
