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Tuna Bibimbap
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Tuna Bibimbap

25 minServes 2Nutri-Score B€€
from @derekkchen28 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • carrot (peeled and julienned)Produce1 piece
  • zucchini (sliced)Produce1 piece
  • shiitake mushrooms (sliced)Produce8 pieces
  • spinach (bunch, washed)Produce1 piece
  • bean sprouts (bunch, rinsed)Produce1 piece
  • salt (to taste)Spices3 g
  • short grain rice (cooked)Grains300 g
  • canned tuna (drained)Fish150 g
  • neutral oil (for frying)Pantry45 ml
  • egg (fried)Dairy2 pieces
  • seasoned seaweed (crumbled)Pantry10 g
  • gochujangPantry60 ml
  • soy saucePantry15 ml
  • rice vinegarPantry30 ml
  • sesame oilPantry15 ml
  • honeyPantry21 g
  • garlic (cloves, grated)Produce2 pieces
  • ginger (knob, grated)Produce13 g

per serving

Nutrition

542kcal

Carbs
53 g
Proteins
21 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Steamer
  • Frying pan
  • Mixing bowl

step by step

Method

  1. Prep the vegetables

    • Peel and julienne the carrots.
    • Slice the zucchini and shiitake mushrooms.
    Step 1

  2. Steam the vegetables

    • Steam the carrots, zucchini, mushrooms, spinach and bean sprouts together.
    • Season with salt.
    Step 2

  3. Make the sauce

    • Combine the gochujang, soy sauce, rice vinegar, sesame oil, honey, grated garlic and grated ginger in a bowl.
    Step 3

  4. Fry the eggs

    • Heat the neutral oil in a pan until shimmering.
    • Fry the eggs until the whites are set and the yolks are still runny.
    Step 4

  5. Assemble the bowls

    • Add the rice to a bowl, then top with the steamed vegetables, drained tuna, fried egg, seaweed and sauce.
    Step 5

  6. Mix and serve

    • Give everything a good mix and enjoy.
    Step 6
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