10-Minute Spicy Cabbage & Tuna Rice Bowl
A fridge-clean-out favorite for students and newlyweds! Crisp cabbage and mild tuna stir-fried in a gochujang sauce, piled over rice — a 10-minute one-bowl meal. Even better with a fried egg and seaweed.
Ingredients
Main
- Cabbage1/4 head
- Canned tuna1 can
- Green onion1 stalk
- Cooking oilto taste
Seasoning
- Gochujang1 spoon
- Red pepper flakes (gochugaru)1 spoon
- Oyster sauce1 spoon
- Soy sauce1 spoon
- Sugar1/2 spoon
- Cooking wine1 spoon
- Minced garlic1/2 spoon
- Black pepperto taste
- Sesame oil1 tsp
- Sesame seedsto taste
Directions
- 1
Get the cabbage and a can of tuna ready.
- 2
Thinly slice the green onion and shred the cabbage.
- 3
Make the sauce — 1 Tbsp gochujang, 1 Tbsp chili powder, 1/2 Tbsp sugar, 1 Tbsp soy sauce, 1/2 Tbsp minced garlic, 1 Tbsp oyster sauce, 1 Tbsp cooking wine.
- 4
Heat oil in a pan and stir-fry the shredded cabbage until just wilted.
- 5
When the cabbage turns translucent, add the sauce and keep stir-frying.
- 6
Drain the tuna and add it in.
- 7
Add the green onion and black pepper, and stir-fry over medium heat.
- 8
Right before turning off the heat, drizzle in the sesame oil.
- 9
Sprinkle sesame seeds and spoon it over rice — the cabbage tuna rice bowl is done! A fried egg and seaweed make the perfect pairing.
Tips
Stir-fry the cabbage quickly over high heat to keep it crisp, and add the sesame oil right before turning off the heat for the best aroma. Top with a fried egg and mix in the runny yolk.