Spicy Tuna and Cucumber Bibimbap

Clean the cucumber thoroughly and slice it thinly into half-moon shapes.

Peel the carrot and julienne it.

Prepare a bowl of rice.

Lightly salt the cucumber and carrot to draw out moisture.

Squeeze out excess water from the salted vegetables.

Open the can of spicy tuna and drain some of the oil.

Place rice, cucumber, carrot, and spicy tuna in a bowl.

Add gochujang (Korean chili paste) and sesame oil, then mix everything together.

Sprinkle seaweed flakes and sesame seeds on top to finish, according to your preference.