How to make tuna sprout bibimbap
I made bibimbap with tuna, sprout vegetables, and lettuce.
1 serving
Within 30 minutes
햐야신스
Ingredients
  • Brown rice
    130g
  • salad vegetables
    40g
  • Lettuce
    5piece
  • canned tuna
    75g
  • Eggs
    1ea
  • red pepper paste
    0.5T
  • Sesame
    1ts
  • Vinegar
    1T
  • Oligosaccharide
    1T
  • Soy sauce
    0.5T
  • perilla oil
    1T
Cooking Steps
STEP 1/6
They prepared the ingredients.
Prepare lettuce and sprout vegetables as much as you want.
STEP 2/6
Wash sprout vegetables in water.
When you soak it in water, the skin comes to mind. Shake it out.
STEP 3/6
When using tuna cans, make sure to open the can and use it after a few minutes. It has a carcinogen called furan. It's volatile, so it disappears if you leave it open.
STEP 4/6
Drain the tuna all the oil. That way, it's more savory.
STEP 5/6
Please make Bibimbap Bibimjang with the sauce.
Adjust the amount to suit your taste.
STEP 6/6
Wash the lettuce and cut it into bite-size pieces, and prepare the eggs with half-cooked and hard-cooked eggs.
Add rice to bottom and place sprout vegetables and lettuce on edge.
If you put tuna, bibimjang, and fried eggs in the middle, it's done.
Wash the vegetables clean and when using tuna, open the can and leave it for a while. If you add enough vegetables, you can reduce the amount of rice.
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