Bibimbap is a versatile dish. We make bibimbap with just about anything – leftover side dishes, kimchi, wild mountain vegetables, etc. This spring, I’ve been enjoying this simple version made with some of my favoritespring vegetables and canned tuna.
You can substitute any of the vegetables with your favorite vegetables. For other variations, try salmon or tofu instead of the tuna.
Agochujang (red chili pepper paste)sauce is usually used in traditionalbibimbap, but a soy sauce-based sauce works wonderfully with this dish. Hope you enjoy this quick bibimbap recipe for a healthy spring meal!
2 servings of cooked rice
3 – 4 asparagus spears
1 – 2 small carrots
2 – 3 lettuce leaves or a handful of spring mix
1 scallion (or young spring onion)
3 – 4 red radishes
1/4 cup fresh green peas (or frozen)
1 small canned tuna
about 2 teaspoons vegetable oil
For the sauce:
2 tablespoons soy sauce
2 teaspoons gochugaru (Korean red chili pepper flakes)
1/2 teaspoon sugar
1 teaspoon sesame oil
1/2 teaspoon minced garlic
1/2 teaspoon sesame seeds
1 teaspoon lemon juice or vinegar
(Mix all the sauce ingredients well and set aside.)
Thinly slice the asparagus, carrots, lettuce and scallioninto bite size pieces. If the carrot is thick, cut in half lengthwise first and then thinly slice diagonally. Cut the radishes into match sticks.
Cook the peas in salted boiling water until cooked through, 6 – 8 minutes (less if frozen). Heat a lightly oiled pan over medium high heat. Separately sautéthe asparagus then carrots for a minute or two. You cansautéthe scallion briefly if you like. The vegetables should be crispy.
Place a serving of rice in a big bowl. Nicely arrange a small amount of each vegetable and tuna over the rice. Serve with the sauce.