Tuna bibimbap is a delicious variation of the popular Korean dish, bibimbap, that features tuna as the protein instead of the traditional beef or pork. Bibimbap is a mixed rice dish that is made by combining a variety of ingredients, such as rice, vegetables, meat, and egg, in a bowl, and then mixing everything together with a spicy sauce.
To make tuna bibimbap, cooked rice is first placed in a bowl, and then topped with various vegetables, such as sliced cucumbers, carrots, bean sprouts, and lettuce. The tuna is then added to the bowl, either raw or cooked, along with a fried egg and a spicy gochujang sauce. The dish is then mixed together, allowing the flavors to meld together and the sauce to coat all the ingredients.
Tuna bibimbap is a nutritious and flavorful dish that is high in protein and vitamins, as well as being low in calories and fat. It is a great option for those who want a healthier version of bibimbap, or for those who are looking to incorporate more seafood into their diet.
Overall, tuna bibimbap is a delicious and satisfying dish that is both healthy and flavorful. Whether you are a fan of traditional bibimbap or looking to try something new, tuna bibimbap is definitely worth a try.
Here’s a recipe for tuna bibimbap that serves 2-3 people:
Ingredients:
- 2 cups cooked short grain rice
- 1 can of tuna, drained (you can use either chunk or flaked tuna)
- 1 small cucumber, julienned
- 1 small carrot, julienned
- 1 cup bean sprouts
- 2 cups lettuce, chopped
- 2-3 eggs
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
For the sauce:
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
Instructions:
- Cook the rice according to package instructions and set aside.
- In a small bowl, mix together the gochujang, soy sauce, rice vinegar, honey, and minced garlic to make the sauce.
- In a pan, heat 1 tablespoon of vegetable oil over medium heat. Add the drained tuna and cook until heated through, about 2-3 minutes. Remove from heat and set aside.
- In the same pan, heat another tablespoon of vegetable oil over medium heat. Crack the eggs into the pan and cook until the whites are set and the yolks are still runny.
- Divide the rice into 2-3 bowls. Arrange the cucumber, carrot, bean sprouts, and lettuce on top of the rice.
- Top with the cooked tuna and fried egg.
- Drizzle the sauce over the top and mix everything together.
- Drizzle sesame oil over the top and sprinkle with sesame seeds.
Your tuna bibimbap is now ready to serve! Enjoy the delicious flavors and textures of this healthy and flavorful dish.