Tuna bibimbap with spring vegetables

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

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

Spicy soy based sauce:

• 2 tablespoons soy sauce
• 2 teaspoons Korean red chili pepper flakes gochugaru
• 1 teaspoon sugar
• 2 teaspoons sesame oil
• 1/2 teaspoon garlic minced
• 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 garlic minced
• 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 garlic minced