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Tuna Bibimbap with Leftover Vegetables

Costo $5.5, ahorrar $7

Fuente: Recommended by CookPal

  • 10 Min
  • 1 Porciones
  • $5.5

INGREDIENTES

  • Main Ingredients

    • 🐟 150g canned tuna, drained
    • 🍚 150g cooked brown rice
    • 3 perilla leaves
    • 🥬 5 lettuce leaves
    • A small amount of radish sprouts
    • A small amount of bell pepper
    • 🥒 1/2 cucumber

  • Seasoning

    • 1 tbsp gochujang (Korean chili paste)
    • 1 tbsp vinegar
    • 🍬 1 tbsp sugar

PASOS

1

Prepare all the vegetables by washing and slicing them as needed.

2

Drain the canned tuna to remove excess oil.

3

Mix gochujang, vinegar, and sugar in a small bowl to make the seasoning sauce.

4

Place the cooked brown rice in a serving bowl.

5

Arrange the vegetables and tuna on top of the rice.

6

Drizzle the seasoning sauce over the dish and mix well before eating.

NUTRIENTES

Por 1 porción

🔥

506

Calorías

  • 25g
    Proteína
  • 60g
    Carbohidratos
  • 10g
    Grasas

💡 Consejos

Use leftover vegetables to minimize food waste.Opt for low-sodium canned tuna for a healthier option.This dish is versatile; you can substitute vegetables based on availability.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.