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tuna bibimbap with spring vegetables


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Servings: 2

Cost: $25.70 /serving


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Step 1

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

Step 2

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

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

Step 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.

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