CookGo
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Tuna Sprout Bibimbap

Cost $8, save $12

Source: Recommended by CookGo

  • 15 Min
  • 2 Servings
  • $8

INGREDIENTS

  • Vegetables

    • 3 perilla leaves
    • 3 lettuce leaves
    • 50g sprout vegetables
    • 25g young leaf vegetables

  • Protein

    • 🥚 2 eggs
    • 1 canned tuna

  • Staple

    • 2 bowls of cooked rice

  • Seasoning

    • 4 tbsp gochujang
    • 2 tbsp sesame oil
    • 2 tbsp oligosaccharide
    • 1 tbsp sesame seeds
    • 1/2 tbsp minced garlic
    • 2 tbsp soy sauce

STEPS

1

Mix gochujang, sesame oil, oligosaccharide, sesame seeds, minced garlic, and soy sauce to make the bibimbap sauce.

2

Heat a frying pan with oil and fry eggs sunny-side up until semi-cooked.

3

Place 2 bowls of cooked rice into serving bowls.

4

Tear perilla leaves and lettuce into pieces and layer them on top of the rice.

5

Add sprout vegetables and young leaf vegetables neatly on top.

6

Drain the oil from the canned tuna and place it on top of the vegetables.

7

Drizzle the prepared sauce over the ingredients.

8

Top with the sunny-side-up eggs and serve immediately.

NUTRIENTS

Per 1 serving

🔥

450

Calories

  • 25g
    Protein
  • 50g
    Carbs
  • 15g
    Fats

đź’ˇ Tips

Use fresh vegetables for maximum flavor and nutrition.You can substitute canned tuna with grilled chicken or tofu for variation.Prepare the sauce in advance to save time during assembly.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.