Ingredients with Measurements:
- 1 can of tuna (5 oz)
- 1 cup of cooked rice
- 1 cup of shredded carrots
- 1 cup of sliced cucumber
- 1 cup of bean sprouts
- 1 cup of sliced mushrooms
- 1 cup of spinach leaves
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of honey
- 1 tablespoon of rice vinegar
- Salt and pepper to taste
Special Equipment Needed:
- Large skillet or wok
- Mixing bowl
Step-by-Step Instructions:
1. In a mixing bowl, combine soy sauce, sesame oil, gochujang, honey, and rice vinegar. Mix well and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add minced garlic and cook until fragrant, about 30 seconds.
4. Add sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
5. Add shredded carrots and cook for another 2 minutes.
6. Add bean sprouts and spinach leaves and cook until wilted, about 2-3 minutes.
7. Add cooked rice and canned tuna to the skillet and stir well to combine.
8. Pour the sauce mixture over the rice and tuna mixture and stir well to coat.
9. Cook for another 2-3 minutes until everything is heated through.
10. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 28g
- Protein: 12g
Substitutions for ingredients:
- Canned salmon or chicken can be substituted for canned tuna.
- Any type of cooked rice can be used.
- Any type of vegetables can be added or substituted.
Variations:
- Add a fried egg on top for extra protein.
- Use quinoa instead of rice for a healthier option.
- Add sliced avocado or kimchi for extra flavor.
Tips and Tricks:
- Use a non-stick skillet or wok to prevent sticking.
- Make sure to drain the canned tuna before adding it to the skillet.
- Cook the vegetables in batches to prevent overcrowding in the skillet.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve in a bowl with a sprinkle of sesame seeds on top.
Garnishes:
- Sesame seeds, sliced green onions, or chopped cilantro.
Pairings:
- Serve with a side of kimchi or pickled vegetables.
Suggested Side Dishes:
- Miso soup or a side salad.
Troubleshooting Advice:
- If the rice is too dry, add a splash of water or chicken broth to the skillet.
Food Safety Advice:
- Make sure to cook the canned tuna thoroughly before eating.
Food History:
- Pibimpap is a traditional Korean dish that originated in the Jeonju region.
Flavor Profiles:
- Spicy, savory, and slightly sweet.
Serving Suggestions:
- Serve hot as a main dish.
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Region: Korean