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Korean tuna rice bowl with gochujang and fried egg, bibimbap-style
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Korean Tuna Rice Bowl

A Korean-style tuna rice bowl with gochujang, sautéed vegetables and a fried egg. About 33g protein per serving.
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Prep Time 2 hours 15 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Korean-inspired
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 440 g 4 cans, 5 oz each light tuna in water, drained
  • 2 tbsp gochujang
  • 1 tsp low-sodium soy sauce
  • 1 tsp sesame oil
  • 480 g 4 cups cooked rice
  • 2 cups spinach sautéed
  • 1 cup shredded carrots sautéed
  • 1 cup bean sprouts blanched
  • 4 eggs fried
  • Sesame seeds to serve

Method
 

  1. Sauté the vegetables separately.
  2. Mix the tuna with gochujang, soy sauce and sesame oil.
  3. Fry the eggs.
  4. Assemble rice, vegetables, tuna and egg.
  5. Top with sesame seeds and mix before eating.

Notes

  • Using gochujang or soy sauce, not both at full strength, lowers the sodium.
  • Store components separately; fry the egg fresh.