Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Drain the oil from the canned tuna using a strainer.
Shred lettuce and prepare any other optional salad greens.
Beat an egg in a small bowl.
Lightly oil a pan and make scrambled eggs.
Place a bowl of cooked rice on a serving plate.
Top the rice with the scrambled eggs, shredded lettuce, and salad mix.
Add the drained tuna on top of the vegetables.
Drizzle mayonnaise and teriyaki sauce over the top to finish.
To make the rice less sticky, spread steamed rice on a plate to cool it down.
In a bowl, mix the cooled rice with two egg yolks and a pinch of salt.
Heat oil in a wok, then stir-fry thinly sliced green onions until fragrant.
Add the egg-coated rice to the wok and stir-fry.
Push the rice to one side, add drained tuna to the empty space, season with black pepper, and stir-fry briefly before mixing with the rice.
Transfer the fried rice to a plate and garnish with salad mix, extra tuna, and thinly sliced onion.
Finish by drizzling with mayonnaise and teriyaki sauce.
Drain the oil from the tuna and finely chop the onion, carrot, and green onion.
In a bowl, combine the drained tuna, chopped vegetables, minced garlic, eggs, salt, pepper, and Korean pancake mix. Stir until well combined and the tuna is mashed.
Heat oil in a pan, spoon the batter to form small pancakes, and garnish with sliced red pepper.
Fry the pancakes until golden brown on both sides.
For the dipping sauce, mix soy sauce, vinegar, and red pepper flakes.
Drain the tuna. Finely chop onion and chili pepper.
In a bowl, mix the tuna, chopped vegetables, mayonnaise, and soy sauce until the tuna is completely mashed.
Spread a half bowl of hot rice on a cutting board, place the tuna mixture in the center, and use plastic gloves to form a round ball.
Crush dried seaweed in a plastic bag, then roll the rice ball in the bag to coat it.
Garnish the rice balls with a dab of the tuna mixture and a sprinkle of sesame seeds.
Drain the oil from the tuna. Finely chop zucchini, carrot, and mushrooms.
In a pot, combine a bowl of steamed rice, drained tuna, and 500ml of water. Bring to a boil.
Add the chopped vegetables and season with Korean beef stock powder. Continue to boil, stirring until it thickens.
Turn off the heat and stir in sesame oil.
Serve the porridge in a bowl and garnish with crushed dried seaweed and sesame seeds.
Prepare the sauce by mixing soy sauce, oyster sauce, sesame oil, and red pepper flakes in a bowl.
Heat oil in a wok and stir-fry garlic and green onion to create a flavored oil.
Add the cabbage, onion, chili pepper, and drained tuna, then stir-fry.
Add the udon noodles and the prepared sauce. Stir-fry everything together. Add a little water if it becomes too dry.
Once everything is well-combined and heated through, transfer to a plate and serve.
