Tuna Cabbage Rice Bowl
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 14 oz (400g) green cabbage
- 1/2 yellow onion
- 2 green onions
- 1 tbsp neutral-tasting oil
- 5 oz (150g) canned tuna
- Black pepper, to taste
- 1/2 tbsp toasted sesame oil
- 2 cups hot cooked rice, about 1 cup (210g) for each serving
- Soft-Boiled Eggs, to serve
- Generous pinch of toasted sesame seeds
- Handful of microgreens, to serve
- 1.5 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp mirin
- 1/2 tbsp minced garlic
Instructions
- 1
Cut the cabbage into bite-sized pieces. Thinly slice the onion and green onions. Separate the whites and greens.
- 2
Make the sauce. In a small container, mix together Korean chili paste, Korean chili pepper flakes, soy sauce, oyster sauce, sugar, mirin, and garlic.
- 3
In a pan, heat the oil (1 tbsp) over medium-high heat. Once it’s heated, add the white parts of the green onions. Saute for 1 minute or until fragrant. Add the cabbage and onion. Stir-fry for 3 minutes or until the cabbage starts to soften.
- 4
Add the canned tuna and the sauce. Stir them around for 3 minutes.
- 5
Turn the heat off. Add black pepper to taste and sesame oil. Give it a final mix. Divide the rice into serving bowls. Add some cabbage over the rice. Garnish with Soft-Boiled Eggs, green onions, sesame seeds, and microgreens. Enjoy!