Ultimate Korean Tuna Mayo Ramen Bibimbap
Hot rice, ramen seasoning, tuna, mayo, and egg yolk
A ridiculously good Korean-style ramen rice bowl with hot rice, savory tuna, creamy mayo, and rich egg yolk that comes together in minutes.
Equipment
Ingredients
Main Ingredients
cooked rice (hot)
200 g
instant ramen noodles (dry)
1 piece
canned tuna (drained)
80 g
mayonnaise (room_temperature)
30 g
egg yolk (raw)
1 piece
Instructions
Cook ramen noodles
Cook the ramen noodles according to package instructions, usually 3-4 minutes in boiling water.
Prepare hot rice base
Place hot cooked rice in a serving bowl as the base for the bibimbap.
Add ramen seasoning
Sprinkle the ramen seasoning packet over the hot rice and mix gently to distribute the flavors.
Add tuna and mayonnaise
Place drained tuna on top of the seasoned rice and drizzle with mayonnaise.
Add egg yolk and serve
Place the raw egg yolk on top and serve immediately while everything is hot.
Original recipe
Storage
Best eaten fresh. Do not store with raw egg yolk - add fresh egg when reheating
Notes
• This is a quick assembly dish - prep all ingredients before starting
• Adjust ramen seasoning to taste preference
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