About the Recipe
This is your ultimate gut-loving bowl. Packed with kimchi for live probiotics that boost digestion and gut health, it’s a powerhouse of goodness. Fermented cabbage works wonders by reducing inflammation, lowering cholesterol, and supporting heart health. The bone broth is rich in glycine and gut-healing gelatin to repair and soothe, while balancing hormones and aiding digestion. Add in wild tuna’s omega-3 fatty acids and in short, it’s a nutrient-packed bowl designed to keep your gut happy and healthy!
Ingredients
85g GF Kimchi
1 garlic clove
300ml soy sauce
55g gochujang paste
10g caster sugar
55ml mirin
1tbls sesame oil
2 tsp Korean chili powder
300ml chicken bone broth
100g white rice noodles
30g bean sprouts
1 egg
Baby sweetcorn
200g tuna fillet
1 Spring onion
1 Pak choi
1.Add 250ml soy sauce to pan and 2 tbsp caster sugar. Heat through until sugar has dissolved, do not let boil. Once it has stir in 2 tbs minim to create soy tare. We will be using 2 tbsp of this, but set aside and keep up to 1 month.
2. In a blender, add half of your Kimchi (reserving the rest for garnishing), 55g gochujang paste, 50ml light soy sauce, 2 tbs of the soy tare, 2 tbs sesame oil, chilli powder, 2 tbs mirin and blend together into a paste. We will use 70g of this, any extra keep in an airtight container for 2 weeks.
3.Bring a pot of water to a boil and add your egg. Cut the hard bottoms of the Pak Choi and slice vertically through the middle. Cook for 15 seconds before removing and putting in a bowl of ice water to stop the cooking. In the same water, whith a rolling boil, add you egg and boil for 4minutes and 30 seconds. Remove from the water and transfer to a separate bowl of ice water.
4.Add I tbls of sesame oil to a pan and heat. Add your shinjimmi mushrooms and cook for 5 minutes. Set to one side.
5. Heat a flat pan and add a tbls of olive oil. Season with cracked salt and pepper. Place the tuna down when the pan is smoking hot. Leave for approximately 5 minutes before turning to get a nice seared bottom. Turn and Cook on this side for a further 5 minutes for a nice pink center. The tuna should reach a temperature of 130 °F and it will carry on cooking to 145 °F
6. Heat through your bone broth but do not let it boil. To this add your noodles and cook for 5 minutes.
7. Add 2 heaped tbls of your Kimchi Tare in your chosen bowl. To this add your chicken bone broth and noodles. Then build your bowl with the mushrooms, peeled and halved boiled egg, bean sprouts, and reserved kimchi and serve alongside your perfectly cooked medium tuna. Switch it up with salmon, chicken, or tofu, and edamame beans.