Yangpun Bibimbap

Method3 steps · about 10 min

1. 1

   Step 1: Have all ingredients ready: 2–3 cups already-steamed rice, the already-prepared bean-sprout salad, zucchini stir-fry and spicy radish salad, drained canned tuna (185 g) and two already-pan-fried sunny-side-up eggs. This version uses the measured toppings shown in the author’s photo. Preparing the rice, eggs and separate banchan from raw ingredients is outside this quick assembly.

   Uses 2–3 cups already-steamed rice · 100 g already-prepared Korean bean-sprout salad · 95 g already-prepared Korean zucchini stir-fry · 115 g already-prepared spicy radish salad · 185 g canned tuna in oil or water, drained · 2 already-pan-fried eggs, sunny-side up

2. 2

   Step 2: Put all the prepared rice in a large mixing bowl. Arrange the three prepared banchan, drained tuna and both cooked eggs on top. Add the gochujang (2 tbsp) and drizzle over the perilla oil or sesame oil.

   Uses The selected 2–3-cup cooked-rice supply · Prepared bean-sprout salad · Prepared zucchini stir-fry · Prepared spicy radish salad · Drained canned tuna · Two already-fried eggs · 2 tbsp gochujang, or more to taste · 1 tbsp Korean perilla oil or sesame oil

3. 3

   Step 3: Mix everything thoroughly until the rice, toppings, gochujang and oil are evenly combined. Share immediately in 2–3 portions. It is normal for the bowl to be cool or lukewarm when chilled prepared banchan are mixed with warm rice.

   Uses Complete assembled rice, toppings and condiments