Super Simple Tuna and Vegetable Bibimbap Recipe
Delicious Tuna and Vegetable Bibimbap, Made in a Snap with a Can of Tuna!
Introducing a magical Tuna and Vegetable Bibimbap recipe that you can whip up in just 5 minutes with leftover veggies from your fridge and a can of tuna! This is the ultimate way to use canned tuna, perfect for a satisfying meal when you have no side dishes, or as a solo lunch option. The crispiness of fresh vegetables combined with the savory flavor of tuna will make you want to eat two bowls of rice, even when you don’t have much of an appetite! Here’s the secret to this irresistible dish.
Main Ingredients- 1 can (150g) Tuna
- 10 Lettuce leaves
- 7 Perilla leaves
- 1/2 Onion (small)
- A small amount of Carrot (approx. 1/4 of a carrot)
- 2 Green chilies
Spicy and Sweet Sauce- 1 packet (100g) Store-bought Gochujang-based spicy sauce (similar to spicy chili sauce)
- 1 heaped Tbsp Red chili powder (Gochugaru)
- 1 Tbsp Sugar
- 1 Tbsp Double-strength Apple Vinegar (use 2 Tbsp regular vinegar if not available)
- 1 Tbsp Plum extract (Maesil Cheong)
- 1 Tbsp Minced garlic
- 1 packet (100g) Store-bought Gochujang-based spicy sauce (similar to spicy chili sauce)
- 1 heaped Tbsp Red chili powder (Gochugaru)
- 1 Tbsp Sugar
- 1 Tbsp Double-strength Apple Vinegar (use 2 Tbsp regular vinegar if not available)
- 1 Tbsp Plum extract (Maesil Cheong)
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
First, thinly julienne the 1/2 onion. Soaking the julienned onion in cold water for about 10 minutes will remove its pungent flavor while keeping it crisp. Drain thoroughly in a sieve and set aside.
Step 2
Drain the oil from the can of tuna using a sieve. You can rinse it with a little hot water to remove the oil more effectively. Drain thoroughly and set aside.
Step 3
Prepare the remaining vegetables for the bibimbap. Tear the lettuce and perilla leaves into bite-sized pieces or julienne them. Thinly julienne the carrot as well. Finely mince the green chilies. (If you like it spicy, you can mince them with the seeds.)
Step 4
Now, let’s make the delicious sauce that will define your bibimbap! In a bowl, combine 1 packet (100g) of store-bought gochujang-based spicy sauce, 1 heaped tablespoon of gochugaru, 1 tablespoon of sugar, 1 tablespoon of double-strength apple vinegar, 1 tablespoon of plum extract, and 1 tablespoon of minced garlic. Mix thoroughly with a spoon. Adjust the amount of sugar or vinegar to your taste.
Step 5
Cook a fried egg to your preference, either sunny-side up or over-easy. Place the warm rice nicely in a serving bowl. Arrange the prepared vegetables (julienned onion, carrot, lettuce, perilla leaves, minced green chilies) attractively around the rice.
Step 6
Generously top the vegetables with the drained tuna. Place the fried egg in the center. Just before serving, drizzle plenty of the prepared spicy and sweet sauce over everything. Finally, for an extra touch, crumble some roasted seaweed (gim) on top according to your preference. Your visually appealing and incredibly delicious Tuna and Vegetable Bibimbap is now complete! Enjoy your meal!
