Easy Korean Tuna Mixed Rice Bowl (Tuna Dupbap)

A lightning-fast, high-protein Korean tuna mixed rice bowl featuring canned tuna, crisp blanched vegetables, a soft-boiled egg, and a savory spicy sauce.

Ingredients

• 1 bowl cooked white rice
• 1 can water-packed canned tuna
• 1 soft-boiled egg
• 50 g bean sprouts
• 1 carrot
• 50 g cabbage
• 1 tbsp Korean bibimbap sauce
• 1 tsp sesame oil
• 1 tsp light soy sauce
• 1 tbsp seaweed powder

Instructions

1. 1Blanch the bean sprouts and carrots

   

   Place bean sprouts and shredded carrots into a pot of boiling water on the stove to blanch them briefly until tender-crisp.

   Tip: Do not over-blanch the vegetables to keep their crisp texture.
2. 2Drain and prep the tuna

   

   Use a spoon to scoop water-packed canned tuna out of the can and transfer it into a glass bowl.

   Tip: Drain excess water from the tuna to prevent the rice dish from becoming too soggy.
3. 3Add seaweed powder to rice

   

   Sprinkle seaweed powder over a bowl of cooked white rice to impart a savory, umami flavor.

   Tip: Ensure the rice is evenly coated with the seaweed powder for balanced seasoning.
4. 4Assemble the rice bowl ingredients

   

   Arrange the prepared shredded tuna, blanched vegetables, and shredded cabbage on top of the seasoned rice in a large bowl.

   Tip: Distribute the ingredients evenly around the bowl for an appealing presentation.
5. 5Mix the sauce ingredients

   

   Pour Korean bibimbap sauce, sesame oil, and light soy sauce together into a small bowl and stir to combine.

   Tip: Adjust the amount of bibimbap sauce based on your preferred spice level.
6. 6Pour sauce over the bowl

   

   Pour the prepared sauce mixture evenly over the rice bowl filled with rice, tuna, egg, and vegetables.

   Tip: Mix everything thoroughly together before eating to ensure the sauce coats all components.

Storage & Reheating

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Frequently Asked Questions