Soybean Sprout and Tuna Bibimbap

Rinse the soybean sprouts thoroughly and blanch them briefly in water.

Julienne the onion and carrot, and slice the green onion thinly.

Heat sesame oil in a pan and stir-fry the onion, carrot, and green onion.

Add the tuna to the pan without oil and stir-fry lightly to remove any fishy smell.

Place the blanched soybean sprouts, stir-fried vegetables, and tuna over the rice.

Add gochujang, sesame oil, and sesame seeds, mix well, and serve.