Corned Tuna Bibimbap

Name: Corned Tuna Bibimbap
Ingredients: 1 can (150g)(180g) corned tuna (e.g., San Marino); 2 cups cooked short-grain or Japanese rice; 1/2 cup spinach, blanched; 1/2 cup bean sprouts, blanched; 1 medium carrot, julienned; 1/2 medium onion, sliced; 1-2 eggs; 1 tbsp vegetable oil; Sesame seeds (for garnish); 2 tbsp gochujang (Korean red chili paste); 2 tsp sesame oil; 2 tsp sesame seeds; 2 tsp sugar; 1 tsp vinegar; 2 tsp minced garlic

Ever Supermarket

Ingredients

1 can (150g)(180g) corned tuna (e.g., San Marino)
2 cups cooked short-grain or Japanese rice
1/2 cup spinach, blanched
1/2 cup bean sprouts, blanched
1 medium carrot, julienned
1/2 medium onion, sliced
1-2 eggs
1 tbsp vegetable oil
Sesame seeds (for garnish)

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2 tbsp gochujang (Korean red chili paste)
2 tsp sesame oil
2 tsp sesame seeds
2 tsp sugar
1 tsp vinegar
2 tsp minced garlic

Directions

Prepare the Sauce: In a small bowl, mix together all the sauce ingredients until smooth and well combined.
Sauté the Vegetables: Heat a little oil in a pan. Sauté the julienned carrots and sliced onions separately with a pinch of salt until tender, then set aside.
Cook the Corned Tuna: In the same pan, sauté the drained corned tuna over medium heat. Let the edges crisp up slightly for a nice texture.
Fry the Egg: Cook your egg sunny-side-up, ensuring the yolk stays runny.
Assemble: Place a generous serving of hot steamed rice in a bowl. Artfully arrange the cooked vegetables, crisp corned tuna, and the fried egg on top of the rice.
Serve: Drizzle the gochujang sauce over the bowl, sprinkle with sesame seeds, and mix everything thoroughly before eating

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