Tuna bibimbap.
I made bibimbap that will stimulate my appetite using tuna cans and seaweed, and it made a taste that goes well with summer.
2 serving
Within 15 minutes
시골할매
Ingredients
  • seaweed
    1handful
  • Lettuce
    4piece
  • instant rice
    1.5bowl
  • Eggs
    2ea
  • Tuna
    1can
  • Sesame oil
    1TS
  • Korean style soy sauce
    1/2TS
  • lemon juice
    1ts
  • sesame salt
    little
  • red pepper paste
    2TS
  • Vinegar
    1.5TS
  • sesame salt
    1TS
  • Sugar
    1.5TS
Cooking Steps
STEP 1/7
Wash the lettuce and chop it.
STEP 2/7
Remove the saltyness of seaweed and rinse it in water and add soy sauce, sesame salt, and sesame oil.
STEP 3/7
Season with each other and leave it for a while.
(If you don't have seaweed, you don't need to add more raw vegetables and seaweed.)
STEP 4/7
Mix red pepper paste, sugar, vinegar, and sesame salt to make bibim seasoning.
STEP 5/7
Drain the tuna can and sprinkle lemon juice.
STEP 6/7
Fry the eggs half-cooked or hard-cooked according to your preference.
STEP 7/7
Put rice, eggs, lettuce, seaweed, and tuna on a bowl and mix them well with bibim sauce and sesame oil.
If you don't have seaweed, you can just put in raw vegetables, and you have to drain the oil to make tuna cans taste fishy.
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