Tuna bibimbap with spring vegetables
Simple bibimbap made with spring vegetables and canned tuna. Quick, easy and delicious!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 servings of cooked rice
- 3 - 4 asparagus spears
- 1 medium carrot
- about 2 teaspoons vegetable oil
- 2 to 3 lettuce leaves or a handful of spring mix
- 3 - 4 red radishes
- 1/4 cup fresh green peas (or frozen)
- 1 small canned tuna, drained
- 2 tablespoons soy sauce
- 2 teaspoons gochugaru (Korean red chili pepper flakes)
- 1 teaspoon sugar
- 2 teaspoons sesame oil
- 1/2 teaspoon minced garlic
- 1 teaspoon sesame seeds
- 1 teaspoon lemon juice or vinegar (or more to taste)
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 2 teaspoons sesame oil
- 1/2 teaspoon minced garlic
- 1/2 teaspoon sesame seeds
- 1 teaspoon lemon juice or vinegar (or more to taste)
- 1 tablespoon scallion, finely chopped - optional
- 2 tablespoons gochujang, 고추장
- 1 teaspoon sugar
- 2 teaspoons sesame oil
- 2 tablespoons water
- 1 teaspoon lemon juice or vinegar (or more to taste)
- 1/2 teaspoon minced garlic
Instructions
- 1
Mix well all the sauce ingredients of the sauce option(s) you picked and set aside.
- 2
Thinly slice the asparagus, carrots, and red radish into bite size pieces. If the carrot is thick, cut in half lengthwise first and then thinly slice diagonally. Cut the radishes into match sticks. Roughly chop any large green leafy vegetables.
- 3
Cook the peas in salted boiling water until cooked through, 6 - 8 minutes (less if frozen). Heat a lightly oiled pan over medium high heat. Separately sauté the asparagus and then carrots for a minute or two. You can sauté the scallion briefly if you like. The vegetables should be crispy.
- 4
Place a serving of rice in a big bowl. Nicely arrange a small amount of each vegetable and tuna over the rice. Serve with the sauce.