Tuna bibimbap with spring vegetables

• 2 servings of cooked rice
• 3 - 4 asparagus spears
• 1 medium carrot
• about 2 teaspoons vegetable oil
• 2 to 3 lettuce leaves or a handful of spring mix
• 3 - 4 red radishes
• 1/4 cup fresh green peas (or frozen)
• 1 small canned tuna, drained

For the sauce (Choose one of these three) - See note

Spicy soy based sauce:

• 2 tablespoons soy sauce
• 2 teaspoons gochugaru (Korean red chili pepper flakes)
• 1 teaspoon sugar
• 2 teaspoons sesame oil
• 1/2 teaspoon minced garlic 
• 1 teaspoon sesame seeds
• 1 teaspoon lemon juice or vinegar (or more to taste)

Mild soy based sauce:

• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 2 teaspoons sesame oil
• 1/2 teaspoon minced garlic 
• 1/2 teaspoon sesame seeds
• 1 teaspoon lemon juice or vinegar (or more to taste)
• 1 tablespoon scallion, finely chopped - optional

Gochujang sauce

• 2 tablespoons gochujang, 고추장
• 1 teaspoon sugar
• 2 teaspoons sesame oil
• 2 tablespoons water
• 1 teaspoon lemon juice or vinegar (or more to taste)
• 1/2 teaspoon minced garlic