My favorite kind of food is nutritiously well-balanced meals such as Bibimbap. Bibim means mixing various ingredients, and Bap noun refers to rice in Korean, so it means mixed rice! Bibimbap is served as a bowl of warm white rice, Namul(variety of edible grass or leaves), beef, egg, spicy sauce, etc. For traditional bibimbap, you need to cook each ingredient. However, today I'm going to show you how to make Tuna bibimbap with fresh vegetables.
The good thing about Tuna bibimbap is you don't have to use the heat for cooking except making eggs. So it's much simpler to cook, and it's more suitable for summer.
If you are on a diet just replace the white rice to brown rice, it would be the best diet meal ever! :)
Tuna Bibimbap
Prep: 20mins
Cook: 5mins
Total: 25mins
Serves for two
Ingredients:
• 2 bowls cooked white rice
• 1 cup thinly sliced cabbage
• 1 cup thinly sliced carrot
• 1 cup thinly sliced lettuce
• 1 cup red and green bell pepper
• 1 can tuna
• 2 egg
Gochujang Sauce:
• 2 Tbsp Gochujang
• 2 Tbsp white vinegar
• 2 Tbsp soy sauce
• 2 Tbsp sugar
• 2 Tbsp water
• 1 Tbsp sesame oil
• 1 Tbsp minced garlic
• 1/2 Tbsp sesame seed
Steps:
1. Mix all the ingredients for Gochujang sauce and set aside.
2. Slice the vegetables very thinly. You can add more vegetables as you wish. I also like to add sesame leaves, fresh onion, sprout, etc.
3. Make an egg fry.
4. Served as a bowl of warm white rice, vegetables, fried egg, Gochujang sauce. You can add a little more sesame oil if you want. Ta-da! Isn't this so easy?