Cabbage Tuna Rice Bowl
A spicy tuna rice bowl you can whip up in 20 minutes with cabbage and canned tuna! Stir-fry cabbage, onion, and green onion, then add a gochujang sauce and the tuna, and pile it over rice for a hearty single-bowl meal.
Ingredients
Main
- Canned tuna100 g
- Cabbage170 g
- Onion1/2
- Green onion1 stalk
- Cooking oil2 tbsp
- Cooked rice180 g
Sauce
- Red pepper flakes (gochugaru)1 tbsp
- Gochujang1 tbsp
- Oligo syrup1 tbsp
- Oyster sauce1 tbsp
Directions
- 1
Drain the oil from the canned tuna.
- 2
Cut the cabbage into squares.
- 3
Cut the onion into squares as well.
- 4
Thinly slice the green onion.
- 5
In a frying pan, add the cooking oil and green onion and stir-fry until fragrant.
- 6
Once the green onion is fragrant, add the cabbage and stir-fry.
- 7
Add the onion and stir-fry together.
- 8
Add the gochugaru, gochujang, tuna, oligo syrup, and oyster sauce, and stir-fry to make the topping sauce.
- 9
Scoop the rice into a bowl.
- 10
Generously spoon the topping sauce over the rice and serve.
Tips
Drain the canned tuna well so the dish stays clean and not greasy. Stir-fry the cabbage quickly over high heat to keep it crisp.