Cabbage and Tuna Gochujang Bibimbap
Cabbage and Tuna Gochujang Bibimbap
How to Make Cabbage Tuna Bibimbap with Eonam Teacher’s Gochujang Sauce
This recipe was created out of a desire to use up leftover cabbage. We decided to mix it with tuna and create a delicious bibimbap using Eonam Teacher’s special gochujang sauce. ^^ It’s a perfect way to enjoy a simple yet flavorful meal!
Bibimbap Ingredients- 160g Cabbage
- 90g Canned Tuna
- 1 bowl Cooked Rice
- 1/2 Tbsp Paprika Powder
- 1 Tbsp Vinegar
- Cooking Oil
- A pinch of Toasted Sesame Seeds
Gochujang Sauce- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Soy Sauce
- 2 Tbsp Perilla Oil
- 3 Tbsp Ketchup
- 4 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 2 Tbsp Water
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Soy Sauce
- 2 Tbsp Perilla Oil
- 3 Tbsp Ketchup
- 4 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 2 Tbsp Water
Cooking Instructions
Step 1
Prepare the Cabbage: First, fill a bowl with water and add 1 tablespoon of vinegar. Soak the cabbage in this mixture for about 5 minutes. This helps to thoroughly clean the cabbage and remove any impurities.
Step 2
Make the Sauce: In a separate bowl, combine all the sauce ingredients: gochugaru, gochujang, soy sauce, perilla oil, ketchup, sugar, minced garlic, and water. Whisk them together until well combined and a smooth sauce forms. Mixing thoroughly ensures the flavors meld beautifully.
Step 3
Chop the Cabbage: After rinsing the cabbage, pat it dry with paper towels. Remove the tough core and then thinly shred the cabbage into bite-sized strips. Shredding it thinly will help it cook quickly and maintain a pleasant texture.
Step 4
Drain the Tuna: Open the canned tuna and drain off the oil thoroughly. Removing the excess oil will prevent the bibimbap from becoming greasy and ensure a cleaner flavor profile.
Step 5
Sauté and Combine: Heat a little cooking oil in a frying pan over medium heat. Add the shredded cabbage and stir-fry until it becomes slightly translucent and wilts. Be careful not to overcook it, as it can become mushy. Once the cabbage is tender, add the drained tuna and paprika powder. Stir everything together gently to combine. The paprika powder adds a lovely color and subtle flavor.
