Cabbage Tuna Rice Bowl Recipe

 Cabbage Tuna Rice Bowl is a simple and nutritious Korean dish that combines sautéed cabbage and tuna with a flavorful sauce, served over steamed rice. This quick recipe is perfect for a satisfying meal any time of the day.

Ingredients:

• 100g canned tuna (drained)​
• 170g cabbage, diced​
• 1/2 onion, diced​
• 1 stalk green onion, chopped​
• 2 tablespoons cooking oil​
• 180g cooked white rice​

For the sauce:

• 1 tablespoon gochugaru (Korean red chili flakes)​
• 1 tablespoon gochujang (Korean red chili paste)​
• 1 tablespoon oligosaccharide or corn syrup​
• 1 tablespoon oyster sauce​

Instructions:

1. Prepare the Ingredients:

   • Drain the canned tuna to remove excess oil or water.​
   • Dice the cabbage and onion into small, bite-sized pieces.​
   • Chop the green onion finely.​

2. Sauté the Aromatics:

   • In a frying pan, heat 2 tablespoons of cooking oil over medium heat.​
   • Add the chopped green onion and sauté until fragrant.​

3. Cook the Vegetables:

   • Add the diced cabbage to the pan and stir-fry until it begins to soften.​
   • Add the diced onion and continue to cook until translucent.​

4. Add Tuna and Sauce:

   • Add the drained tuna to the pan and mix well with the vegetables.​
   • Stir in 1 tablespoon each of gochugaru, gochujang, oligosaccharide (or corn syrup), and oyster sauce.​
   • Continue to cook, stirring frequently, until all ingredients are well combined and heated through.​

5. Assemble the Rice Bowl:

   • Place 180g of cooked white rice into a serving bowl.​
   • Spoon the cabbage and tuna mixture over the rice.​

Tips:

• Drizzle a small amount of sesame oil over the dish before serving for added aroma and flavor.​
• Sprinkle freshly ground black pepper on top to enhance the taste.​
• Adjust the spiciness by modifying the amount of gochugaru and gochujang to suit your preference.​

Enjoy this quick and delicious Cabbage Tuna Rice Bowl that's both hearty and flavorful!