Bibimbap is a versatile dish. We make bibimbap with just about anything ― leftover side dishes, kimchi, wild mountain vegetables, etc. This recipe is a simple version made with fresh spring vegetables and canned tuna. You can substitute any of the vegetables with your favorites. For other variations, try salmon or tofu instead of tuna. A gochujang (red chili pepper paste) sauce is usually used in traditional bibimbap, but a soy sauce-based sauce works wonderfully with this dish. Enjoy this quick bibimbap recipe for a healthy spring meal.

2 servings

Ingredients:

● 2 servings of cooked rice

● 3-4 asparagus spears

● 1-2 small carrots

● 2-3 lettuce leaves or a handful of spring mix

● 1 scallion (or young spring onion)

● 3-4 red radishes

● 1/4 cup fresh green peas (or frozen)

● 1 small canned tuna

For the sauce:

● 2 tablespoons soy sauce

● 2 teaspoons gochugaru (Korean red chili pepper flakes)

● 1/2 teaspoon sugar

● 1 teaspoon sesame oil

● 1/2 teaspoon minced garlic

● 1/2 teaspoon sesame seeds

● 1 teaspoon lemon juice or vinegar

Mix all the sauce ingredients well, and set aside.

Thinly slice the asparagus, carrots, lettuce and scallion into bite size pieces. If the carrots are thick, cut in half lengthwise first and then thinly slice diagonally. Cut the red radishes into match stick size.

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 saute the asparagus and carrots for a minute or two. You can saute the scallion briefly if you like. The vegetables should be crispy.

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. 

By Ro Hyo-sun

For more recipes visit www.koreanbapsang.com.