For the sauce (Choose one of these three) - See note
Spicy soy based sauce:
2tablespoonssoy sauce
2teaspoonsgochugaru (Korean red chili pepper flakes)
1teaspoonsugar
2teaspoonssesame oil
1/2teaspoonminced garlic
1teaspoonsesame seeds
1teaspoonlemon juice or vinegar (or more to taste)
Mild soy based sauce:
2tablespoonssoy sauce
1teaspoonsugar
2teaspoonssesame oil
1/2teaspoonminced garlic
1/2teaspoonsesame seeds
1teaspoonlemon juice or vinegar (or more to taste)
1tablespoonscallion, finely chopped - optional
Gochujang sauce
2tablespoonsgochujang, 고추장
1teaspoonsugar
2teaspoons sesame oil
2tablespoonswater
1 teaspoonlemon juice or vinegar (or more to taste)
1/2 teaspoon minced garlic
Instructions
Mix well all the sauce ingredients of the sauce option(s) you picked and set aside.
Thinly slice the asparagus, carrots, and red radish into bite size pieces. If the carrot is thick, cut in half lengthwise first and then thinly slice diagonally. Cut the radishes into match sticks. Roughly chop any large green leafy vegetables.
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 sauté the asparagus and then carrots for a minute or two. You can sauté the 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.
Notes
Each sauce recipe is for 2 servings, but you'll probably want to double or triple it to have more bibimbap later.