Today, let’s make a Tuna Cabbage Rice Bowl with your favorite Korean condiment, GOCHUJANG (Korean chili paste). Spicy gochujang will add a nice depth of flavor, so you will see the magic that disappears soon. Alright, are you guys ready? Let’s get started!

TUNA CABBAGE RICE BOWL (2 servings)

Ingredients:

14 oz (400g) green cabbage
1/2 yellow onion
2 green onions
1 tbsp neutral-tasting oil
5 oz (150g) canned tuna
Black pepper, to taste
1/2 tbsp toasted sesame oil
2 cups hot cooked rice, about 1 cup (210g) for each serving
2 Soft-Boiled Eggs, to serve
Generous pinch of toasted sesame seeds
Handful of microgreens, to serve

Sauce:

1.5 tbsp Korean chili paste (gochujang)
1 tbsp Korean chili pepper flakes (gochugaru)
1 tbsp soy sauce
1/2 tbsp oyster sauce
1 tsp sugar
1 tbsp mirin
1/2 tbsp minced garlic

Instructions:

1. Cut the cabbage into bite-sized pieces. Thinly slice the onion and green onions. Separate the whites and greens.

2. Make the sauce. In a small container, mix together Korean chili paste, Korean chili pepper flakes, soy sauce, oyster sauce, sugar, mirin, and garlic.

3. In a pan, heat the oil (1 tbsp) over medium-high heat. Once it’s heated, add the white parts of the green onions. Saute for 1 minute or until fragrant. Add the cabbage and onion. Stir-fry for 3 minutes or until the cabbage starts to soften.

4. Add the canned tuna and the sauce. Stir them around for 3 minutes.

5. Turn the heat off. Add black pepper to taste and sesame oil. Give it a final mix. Divide the rice into serving bowls. Add some cabbage over the rice. Garnish with Soft-Boiled Eggs, green onions, sesame seeds, and microgreens. Enjoy!

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