How to Make Simple Canned Tuna Bibimbap

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   1. Preparation Peel and wash the carrots, onions, and zucchini before beginning [01:54]. Shred the zucchini, carrots, and onions into thin, long strips similar to traditional namul [02:35]. Roughly chop the lettuce into bite-sized pieces for the final assembly [03:15].

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   2. Cooking Heat sesame oil in a pan and add the shredded carrots first, as they take the longest to cook [03:28]. Add the shredded onions to the pan and continue frying them with the carrots [03:55]. Incorporate the shredded zucchini last, then pour in some oil from the canned tuna for extra richness [04:12]. Add half of the canned tuna to the pan and fry everything until the vegetables are well-cooked [04:34]. In a separate pan, fry the eggs sunny-side up so the yolks can mix with the rice [04:40].

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   3. Finishing Place a large portion of cooked rice into a big serving bowl or pot [05:22]. Spread the fried vegetable and tuna mixture evenly over the rice [05:28]. Add the remaining canned tuna and several large scoops of gochujang for spice [05:36]. Top the dish with the fresh chopped lettuce and the prepared fried eggs [05:42]. Thoroughly mix all the ingredients together until the gochujang is evenly distributed [05:56].