Corned Tuna Bibimbap

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)

For the Bibimbap Sauce:

  • 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

  1. Prepare the Sauce: In a small bowl, mix together all the sauce ingredients until smooth and well combined.
  2. 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.
  3. 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.
  4. Fry the Egg: Cook your egg sunny-side-up, ensuring the yolk stays runny.
  5. 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.
  6. Serve: Drizzle the gochujang sauce over the bowl, sprinkle with sesame seeds, and mix everything thoroughly before eating
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