There are times when canned tuna just keeps piling up in the pantry, and I find myself wondering what to do with it all. One dish always comes to mind in those moments – the tuna bibimbap that used to show up in school lunches when I was a kid.
I still remember how much I enjoyed it back then.
So today, with that memory in mind, I put together a simple version with tuna and fresh sprouts. It comes together quickly, and since it packs in both protein and vegetables, it ends up being a surprisingly satisfying one-bowl meal.
Ingredients
- Cooked rice – 2 bowls
- Sprouts – 100g (about 3.5 oz; Korean salad sprouts such as alfalfa or radish sprouts; any mild salad sprouts work as a substitute)
- Canned tuna – 2 cans (85g each) (about 3 oz each)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Gochujang – 1 T (Korean red chili paste)
- Jin-ganjang – 2 T (Korean soy sauce for seasoning; regular soy sauce works fine)
- Sugar – 1 T
- Oligo syrup – 2-3 T (Korean corn syrup; can substitute with honey or corn syrup)
- Sesame oil – 3-4 T
- Roasted sesame seeds – to taste
- Water – a splash
- Vinegar – a splash
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
1Rinse the sprouts thoroughly under running water, then drain well in a colander.
2Drain the canned tuna well on a strainer to remove the excess oil.
3Combine all the sauce ingredients in a bowl and mix well to make the seasoning sauce.TipIf the seasoning tastes a little too strong, add just a small splash of water to mellow it out; if it already tastes good, feel free to skip this step.
4Scoop the rice into a bowl, top with the sprouts and tuna as you like, then add the sauce and mix everything together well.
Adding a soft fried egg on top brings an extra richness that makes this bowl even more satisfying.
Ingredients
- Cooked rice – 2 bowls
- Sprouts – 100g (about 3.5 oz; Korean salad sprouts such as alfalfa or radish sprouts; any mild salad sprouts work as a substitute)
- Canned tuna – 2 cans (85g each) (about 3 oz each)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Gochujang – 1 T (Korean red chili paste)
- Jin-ganjang – 2 T (Korean soy sauce for seasoning; regular soy sauce works fine)
- Sugar – 1 T
- Oligo syrup – 2-3 T (Korean corn syrup; can substitute with honey or corn syrup)
- Sesame oil – 3-4 T
- Roasted sesame seeds – to taste
- Water – a splash
- Vinegar – a splash
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
- Rinse the sprouts thoroughly under running water, then drain well in a colander.
- Drain the canned tuna well on a strainer to remove the excess oil.
- Combine all the sauce ingredients in a bowl and mix well to make the seasoning sauce.
Tip.If the seasoning tastes a little too strong, add just a small splash of water to mellow it out; if it already tastes good, feel free to skip this step. - Scoop the rice into a bowl, top with the sprouts and tuna as you like, then add the sauce and mix everything together well.
