Simple Tuna and Lettuce Bibimbap Recipe
Simple Tuna and Lettuce Bibimbap Recipe
Enjoy a Quick and Easy Tuna Lettuce Bibimbap – A One-Bowl Meal
Hello everyone, I’m Ryu-i, your food influencer! After having a banana and a boiled egg for breakfast and a rigorous morning workout, I often feel too tired to cook anything complicated. That’s when this super simple bibimbap comes in handy! It’s a delicious one-bowl meal where the spicy tuna can does most of the work.
Main Ingredients- 6-10 Lettuce leaves (prepare for fresh, crisp texture)
- 5 Perilla leaves (adds a fragrant aroma)
- 1 Can of spicy tuna (the key to its sweet and spicy flavor!)
- 1 Egg (prepare boiled or fried, to your preference – sunny-side up or hard-boiled)
- Shredded seaweed to taste (add generously for extra nuttiness)
- 2/3 Bowl of warm rice
Seasoning- 1/2 Tbsp Gochujang (Korean chili paste) (adjust to your spice preference)
- 1/2 Tbsp Sesame oil (for a rich, nutty flavor)
- A pinch of toasted sesame seeds (for a final touch of flavor)
- 1/2 Tbsp Gochujang (Korean chili paste) (adjust to your spice preference)
- 1/2 Tbsp Sesame oil (for a rich, nutty flavor)
- A pinch of toasted sesame seeds (for a final touch of flavor)
Cooking Instructions
Step 1
First, instead of immediately washing the lettuce and perilla leaves under running water, place them in a clean bowl filled with cold water and let them soak for about 10 minutes. This helps the vegetables become crispier and more effective at removing impurities. After soaking for 10 minutes, gently shake them a couple of times and rinse again under running water.
Step 2
After washing the lettuce and perilla leaves thoroughly, drain them well by shaking off excess water or gently patting them dry with a paper towel. Any remaining water can make the bibimbap taste bland. Trim off the tough stem ends of the washed greens.
Step 3
Chop the prepared lettuce and perilla leaves into bite-sized pieces. Cutting them too small might reduce the enjoyable texture, so aim for pieces that are easy to eat in one bite.
Step 4
Prepare a fried egg to accompany your warm rice. If you prefer a hard-boiled egg, cook it until fully done. For a runny yolk, fry it sunny-side up. A soft, runny yolk adds a wonderful richness to the bibimbap.
Step 5
Now, place about 2/3 of a bowl of warm rice into your serving bowl. Artfully arrange the chopped lettuce and perilla leaves, shredded seaweed, spicy tuna, and the perfectly fried egg on top. Arranging with consideration for color contrast will make it look even more appealing.
Step 6
Finally, prepare the seasoning. You’ll need 1/2 tablespoon of Gochujang, 1/2 tablespoon of sesame oil, and a pinch of toasted sesame seeds according to your preference. You can add these directly or mix them in a small bowl beforehand.
Step 7
All that’s left is to mix everything together with chopsticks or a spoon until well combined, and your delicious Tuna and Lettuce Bibimbap is ready! Enjoy this satisfying and delightful meal.
