Tuna bibimbap with spring vegetables

Name: Tuna Bibimbap With Spring Vegetables
Yield: 2 servings
Cuisine: Korean
Ingredients: 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; 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); 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; 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

Tuna bibimbap is a simplified Korean rice bowl that swaps traditional beef bulgogi for convenient canned tuna, layered with fresh spring vegetables and finished with gochugaru and soy sauce. It delivers authentic bibimbap flavor in under 20 minutes.

🌍Korean 🥗Pescatarian 🏷️Bibimbap 🏷️Bibimbap sauce 🏷️Canned tuna Gochujang

🏷️

🏷️Spring vegetables

Total

Servings

2

Difficulty

Medium

Est. Cost

$47–$78

Recipe Source

View original recipe

From Koreanbapsang · by Hyosun

Ingredients

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
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)
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
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

28 Ingredients

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Instructions

1
Mix well all the sauce ingredients of the sauce option(s) you picked and set aside.
2
Thinly slice the asparagus, carrots, and red radish into bite-sized pieces. If the carrot is thick, cut in half lengthwise first and then thinly slice diagonally. Cut the radishes into matchsticks. Roughly chop any large green leafy vegetables.
3
Cook the peas in salted boiling water until cooked through, 6 - 8 minutes (less if frozen). Heat a lightly oiled pan over medium high heat. Separately sauté the asparagus and then the carrot for a minute or two. You can sauté the scallion briefly if you like.
4
Place a serving of rice in a big bowl. Nicely arrange a small amount of each vegetable and tuna over the rice. Serve with the sauce.

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Tips & Notes

Pro tips

Lightly sauté asparagus and carrot separately for 2–3 minutes before assembling—this softens them slightly while maintaining texture.
Warm the rice before plating; serve vegetables at room temperature for contrast.
Drain canned tuna well and break into flakes by hand rather than mixing—this keeps the bowl's visual appeal intact.
Mix all components with soy sauce and gochugaru just before eating to replicate the traditional bibimbap stirring step.

Substitutions

Canned tuna → canned mackerel, fresh cooked salmon, or a soft-boiled egg
Spring mix → spinach, arugula, or any tender greens
Fresh peas → frozen peas (thaw before serving) or edamame
Gochugaru → sriracha or sambal oelek (adjust quantity to taste)

Storage & make-ahead

Store cooked vegetables in separate airtight containers in the fridge for up to 2 days. Rice and cooked vegetables can be reheated together; assemble the bowl fresh to maintain texture.

Common Questions

Can I make tuna bibimbap ahead of time?

Yes—prepare and store vegetables separately in the fridge up to 1 day ahead. Assemble the bowl just before eating to keep rice warm and vegetables crisp.