Radish Kimchi and Spicy Tuna Bibimbap: An Ultra-Simple Meal
#SpicyTuna #RadishKimchiSpicyTunaBibimbap #SpicyTunaMeetsRadishKimchi!!
Did your kimchi spoil faster than you expected? Don’t worry! This recipe uses leftover radish kimchi and spicy tuna to create a super-easy bibimbap. The delightful combination of savory radish kimchi and rich spicy tuna, enhanced with a touch of stir-fried gochujang, makes for a satisfying meal even without additional side dishes. If you don’t have radish kimchi, finely chopped napa cabbage kimchi works wonderfully too. Simply arrange the ingredients beautifully over warm rice, drizzle with sesame oil, and sprinkle with sesame seeds for a bibimbap bursting with flavor and texture. Rekindle your appetite with this harmonious blend of warm rice, crisp kimchi, and savory spicy tuna!
Key Ingredients- Spicy tuna (canned) 1/2 can
- Well-fermented radish kimchi 2 generous forkfuls
- Stir-fried gochujang (Korean chili paste) 1 tsp
- Fried egg 1
- Warm cooked rice 1 bowl
- Sesame oil to taste
- Sesame seeds to taste
Cooking Instructions
Step 1
First, place a generous portion of warm cooked rice into a spacious bowl. Artfully arrange the well-fermented radish kimchi on one side of the rice. Next, add the prepared spicy tuna alongside the kimchi.
Step 2
Since both the radish kimchi and spicy tuna are already seasoned, it’s best to add the stir-fried gochujang sparingly. Add just a small amount, tasting as you go, to avoid making the bibimbap too salty. Adjust the quantity according to your personal preference.
Step 3
Top the bibimbap with a beautifully fried egg. Finally, sprinkle a good pinch of sesame seeds for added nuttiness, and drizzle with sesame oil to enhance the aroma and flavor as desired. This radish kimchi and spicy tuna bibimbap, made effortlessly with ingredients you likely have on hand, is a perfect and hearty meal for busy days.
