Sesame-Crusted Tuna Steak

Heat a drizzle of sunflower oil in a wok over medium-high heat. Fry the scallions, carrot, and garlic for 4 - 6 minutes, then remove from the wok and set aside. In a bowl, combine the stock with the white wine vinegar, sugar, fish sauce* and soy sauce, along with half each of the kimchi sauce* and the Korean-style spices. Add sambal as preferred, mix well and set aside.

*Take care, these ingredients are spicy and salty! Use as preferred.

In the same wok, heat another drizzle of sunflower oil over high heat. Fry the broccolini for 4 - 5 minutes, then deglaze with a splash of water and add the rest of the kimchi sauce. Cover and allow to stew for 4 - 5 minutes, then remove from the wok and set aside. Finely chop the coriander in the meantime.

On a deep plate, combine two thirds of the sesame seeds with the rest of the Korean-style spices. Season to taste with salt and pepper. Pat the tuna steak dry with kitchen paper, then coat with the sesame mixture. Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the tuna steak for 1 - 3 minutes per side, or longer if you'd prefer it to be less rare.

Heat a drizzle of sunflower oil in the same wok over high heat. When the oil is nice and hot, add the rice and the sauce, mix well to combine and fry for 4 - 5 minutes over high heat, leaving it mostly undisturbed. Add the fried carrot and scallions and mix well to combine.