Bibimbap but easier

Ingredients

• 1 cup Sticky Rice (cooked, warm)
• 1/4 cup Cucumber (thinly sliced)
• 1/4 cup Carrots (steamed, sliced)
• 1/4 cup Frozen Spinach (microwaved and squeezed to remove excess water)
• 1/4 cup Frozen Edamame (microwaved, shelled)
• 2 tbsp Spicy Marinated Onions (store‑bought or homemade)
• 2 tbsp Kimchi (pre‑made, chopped)
• 1/2 cup Albacore Tuna (canned in water, drained)
• 2 tbsp Green Onions (thinly sliced)
• 2 Garlic Cloves (crushed or minced)
• 1/4 tsp Table Salt
• 1/4 tsp MSG (optional, for umami boost)
• 2 Eggs (fried sunny‑side up)
• 2 tbsp Korean Hot Chili Paste (Gochujang) (adjust to heat preference)
• 1 tbsp Sesame Oil (toasted sesame oil for flavor)
• 1 tsp Sesame Seeds (toasted)

Instructions

1. Create Rice Base

   Place the cooked sticky rice into the bottom of a large bowl, spreading it evenly.

   Time: PT1M

2. Prepare Vegetables

   Add sliced cucumber, steamed carrots, microwaved spinach (squeeze out water), microwaved edamame, spicy marinated onions, and chopped kimchi on top of the rice.

   Time: PT6M

3. Add Tuna

   Scatter the drained albacore tuna over the vegetables.

   Time: PT1M

4. Season

   Sprinkle sliced green onions, crushed garlic, table salt, and MSG over the bowl.

   Time: PT1M

5. Fry Eggs

   Heat the skillet over medium heat, add a little oil, and fry two eggs sunny‑side up until the whites are set but the yolks are still runny.

   Time: PT5M

   Temperature: Medium heat

6. Add Sauce and Finish

   Place the fried eggs on top, then drizzle gochujang and toasted sesame oil over everything, and sprinkle toasted sesame seeds.

   Time: PT1M

7. Mix and Serve

   Using the spatula, mix the entire bowl thoroughly until the rice, veggies, tuna, and sauce are fully combined. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

32g

Carbohydrates

70g

Fat

22g

Fiber

6g