Hearty and Delicious Cabbage Tuna Rice Bowl
Hearty and Delicious Cabbage Tuna Rice Bowl
Simple Cabbage Tuna Rice Bowl Recipe: An Easy Dish for a Satisfying Meal
Whip up a quick and tasty meal with ingredients from your fridge! Introducing a simple rice bowl recipe where the sweetness of cabbage meets the savory flavor of tuna. It’s a fantastic option for lunch or dinner, ready in under 15 minutes even on busy days. Packed with abundant vegetables and protein, it’s not only filling but also deliciously paired with rice due to its spicy and sweet sauce. This recipe will surely enrich your precious dining table.
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Main Ingredients- 100g canned tuna (drained)
- 170g cabbage (cut into bite-sized pieces)
- 1/2 onion (sliced or diced)
- 1 stalk green onion (chopped)
- 2 Tbsp cooking oil
- 180g warm cooked rice (about 1 bowl)
Seasoning- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp red pepper paste (gochujang)
- 1 Tbsp corn syrup or honey (adjust sweetness)
- 1 Tbsp oyster sauce
- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp red pepper paste (gochujang)
- 1 Tbsp corn syrup or honey (adjust sweetness)
- 1 Tbsp oyster sauce
Cooking Instructions
Step 1
First, prepare the 100g can of tuna. Open the can and drain the oil completely using a sieve to ensure a clean and non-fishy rice bowl.
Step 2
Wash the 170g of cabbage thoroughly under running water and pat it dry. Cut it into bite-sized square pieces suitable for stir-frying. Avoid cutting it too small to retain a pleasant crunch.
Step 3
Peel and wash the 1/2 onion. Slice it into square pieces, similar in size to the cabbage, so the ingredients meld well when stir-fried. The onion’s natural sweetness will enhance the overall flavor of the dish.
Step 4
Wash and finely chop 1 stalk of green onion, including both the white and green parts. The aromatic essence of the green onion will infuse into the cooking oil, significantly boosting the umami of the rice bowl.
Step 5
Heat a frying pan over medium-low heat and add 2 Tbsp of cooking oil. Add the chopped green onion and stir-fry until fragrant. Once you can smell the sweet aroma of the green onion, it’s sufficiently sautéed. Making good ‘green onion oil’ is key to the flavor.
Step 6
When the fragrant aroma of green onion fills the air, add the sliced cabbage and stir-fry together. Cook over medium heat until the cabbage starts to wilt and becomes slightly translucent. Be careful not to overcook it, as you want to maintain some of its crispness.
Step 7
Once the cabbage is partially cooked, add the sliced onion and continue to stir-fry until the onions become translucent. The onions will soften and release their sweetness, making the rice bowl’s flavor richer.
Step 8
Now it’s time to add the delicious seasonings. Add 1 Tbsp gochugaru, 1 Tbsp gochujang, the drained tuna, 1 Tbsp corn syrup (or honey), and 1 Tbsp oyster sauce. Stir-fry over medium heat for 2-3 minutes, ensuring all ingredients are well combined. Stir constantly to prevent the sauce from burning and to evenly coat the ingredients.
Step 9
Prepare a serving bowl by filling it with 180g (about 1 bowl) of warm cooked rice. The rice should be warm to allow the topping to meld perfectly for the best taste.
Step 10
Finally, generously ladle the freshly stir-fried cabbage and tuna sauce over the warm rice to complete the dish! For an extra touch, sprinkle with dried seaweed flakes or sesame seeds if desired. Enjoy your meal!
