Tuna bibimbap with spring vegetables

Ingrédients

• 2 servings of cooked rice
• 3 - 4 asparagus spears
• 1 medium carrot
• about 2 teaspoons vegetable oil
• 2 to 3 lettuce leaves or a handful of spring mix
• 3 - 4 red radishes
• 1/4 cup fresh green peas (or frozen)
• 1 small canned tuna, drained
• 2 tablespoons soy sauce
• 2 teaspoons gochugaru (Korean red chili pepper flakes)
• 1 teaspoon sugar
• 2 teaspoons sesame oil
• 1/2 teaspoon minced garlic
• 1 teaspoon sesame seeds
• 1 teaspoon lemon juice or vinegar (or more to taste)
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 2 teaspoons sesame oil
• 1/2 teaspoon minced garlic
• 1/2 teaspoon sesame seeds
• 1 teaspoon lemon juice or vinegar (or more to taste)
• 1 tablespoon scallion, finely chopped - optional
• 2 tablespoons gochujang, 고추장
• 1 teaspoon sugar
• 2 teaspoons sesame oil
• 2 tablespoons water
• 1 teaspoon lemon juice or vinegar (or more to taste)
• 1/2 teaspoon minced garlic

Préparation

1. 1

   Mix well all the sauce ingredients of the sauce option(s) you picked and set aside.

2. 2

   Thinly slice the asparagus, carrots, and red radish into bite-sized pieces. If the carrot is thick, cut in half lengthwise first and then thinly slice diagonally. Cut the radishes into matchsticks. Roughly chop any large green leafy vegetables.

3. 3

   Cook the peas in salted boiling water until cooked through, 6 - 8 minutes (less if frozen). Heat a lightly oiled pan over medium high heat. Separately sauté the asparagus and then the carrot for a minute or two. You can sauté the scallion briefly if you like.

4. 4

   Place a serving of rice in a big bowl. Nicely arrange a small amount of each vegetable and tuna over the rice. Serve with the sauce.