This was pretty tasty and also pretty easy to make. Not an all-time favourite, but I'd make it again next time we have cabbage to destroy. It requires a bunch of ingredients, but apart from the cabbage they're all things we have on hand reliably, and half of them are just combined to make the sauce so it's not as complicated as it looks.

Tuna Cabbage Rice Bowl

Aaron & Claire

Ingredients

• 3 tbsp gochujang
• 2 tbsp gochugaru
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp oyster sauce
• 1 tbsp minced garlic
• 2 tsp sugar
• 800g green cabbage, cored and cut into bite-sized pieces
• 1 yellow onion, thinly sliced
• 4 green onions, sliced, whites and greens divided
• 1 tbsp oil
• 300g tinned tuna, drained
• 1 tbsp toasted sesame oil
• black pepper
• 2 C cooked rice
• 4-6 soft-boiled eggs
• toasted sesame seeds

Directions

1. Whisk together the gochujang, gochugaru, soy sauce, mirin, oyster sauce, garlic, and sugar to form the sauce; set aside.
2. Heat the oil in a large, deep skillet over medium-high heat.
3. Add the green onion whites and cook until fragrant, ~1 minute.
4. Add the cabbage and onion and stir-fry until the cabbage softens, 3-5 minutes.
5. Add the tinned tuna and continue stir-frying for another 3 minutes.
6. Remove from heat. Add the sesame oil and black pepper to taste.
7. Serve over rice, garnished with the eggs, sesame seeds, and green onion greens.