Nc Bulgogi Tuna Recipe

Inspired by Cortez

Time1h

Serves2

NC Yellowfin Tuna with Korean BBQ Sauce, Sticky Rice, Bokchoy, Kale, Oyster Mushroom, Kimchi, Chives

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Ingredients

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1
Prepare the Sticky Rice
Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 30 minutes, then drain. Steam the rice in a steamer or a bamboo basket lined with cheesecloth for about 20 minutes, or until cooked through.
2
Cook the Tuna
Preheat a grill or skillet over medium-high heat. Brush the tuna fillets with Korean BBQ sauce and grill for about 2-3 minutes on each side or until they reach your desired doneness.
3
Sauté the Vegetables
In a separate pan, heat a tablespoon of oil over medium heat. Add the bok choy, kale, and oyster mushrooms. Sauté for about 5-7 minutes, until the vegetables are tender and vibrant.
4
Plate the Dish
On a serving plate, create a bed of sticky rice, place the cooked tuna on top, and arrange the sautéed vegetables on the side. Add a generous scoop of kimchi and sprinkle with chopped chives for garnish.