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Tuna Bibimbap

  • Type: Dinner
  • Servings: 4
  • Prep Time: 15 mins
  • Cook TIme: 60 mins

This bibimbap will put you on the food map.




4 TB gouchujang, sub sriracha  

2 tsp sugar 

2 1/2 TB soy sauce or tamari (if GF)

½ tsp of toasted sesame oil  

1 tsp of rice wine vinegar 

Salt and pepper to taste


1 cup of cooked white or brown rice 

2 ½ TB of butter, cut into pieces

1 medium onion, finely chopped

1 tsp neutral oil (canola, vegetable oil etc) 

½ cup of shredded carrots  

2 – 3 radishes thinly sliced

½ cup peas (if frozen, thaw out) 

1 jar of Toninno Albacore Spring Water, drained 

½ cup of mung bean sprouts  

¼ cup kimchi 

2 scallions thinly sliced 

2 eggs, fried sunny side up (optional) 

Salt and pepper, toasted sesame seeds


For Sauce

Mix all ingredients in bowl, season with salt and pepper with whisk or use a hand blender and set aside in the refrigerator. If mixed by hand the dressing will be more textured. If dressing is too thick slowly add in a tiny bit of water, one tsp at a time to thin to desired consistency 

For Bowl

Cook rice as directed by package and set aside 

In a medium pan place 1 tsp of oil and sauté onion until translucent, season with salt and pepper and set aside 

Preheat oven to 425F

In large bowl place rice, sautéed onion, butter and half of sauce. Mix together and put on large sheet pan in oven even layer

Bake rice in oven for 25 – 35 minutes checking half way through and mixing up rice slightly to allow of even browning 

Rice should be crispy, slightly dry but not burnt. Once rice is at this point, remove from oven and set aside 

Cook peas according to package directions 

Place tuna in a bowl and lightly mix 2 tsp of sauce 

Divide cooked rice evenly in the bottom of bowls 

Divide remaining ingredients in two bowls and top with tuna mixture and fried egg 

Drizzle with dressing, sprinkle toasted sesame seeds and enjoy!

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