Can I make this dish vegetarian?

Yes, substitute the tuna with tofu marinated in the same spicy sauce.

How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days.

Can I use brown rice instead of white rice?

Absolutely, though it may slightly alter the cooking time and texture.

Is there a substitute for gochujang?

Yes, you can use Sriracha or another chili paste, although the flavor will differ.

Can I prepare components ahead of time?

Yes, the rice and vegetables can be prepped a day in advance; store separately from the dressing and tuna.

Spicy Korean Tuna Bibimbap with Sesame Dressing

Name: Spicy Korean Tuna Bibimbap with Sesame Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Main Course
Ingredients: Short-grain rice; Water; Tuna; Gochujang (Korean chili paste); Soy sauce; Sesame oil; Zucchini, julienned; Baby spinach; Carrot, shredded; Bean sprouts; Eggs; Tahini; Rice vinegar; Soy sauce; Honey; Sesame oil

A Fusion of Flavors in a Bowl

This Korean classic gets a twist with spicy tuna and a creamy sesame dressing, creating a harmonious blend of textures and a burst of umami flavors.

45 min
4
Intermediate

Ingredients

For the Rice

Short-grain rice

2 cups

Water

3 cups

For the Spicy Tuna

Tuna

2 cans, drained

Gochujang (Korean chili paste)

2 tablespoons

Soy sauce

1 tablespoon

Sesame oil

1 tablespoon

For the Vegetables

Zucchini, julienned

1 medium

Baby spinach

2 cups

Carrot, shredded

1 large

Bean sprouts

1 cup

Eggs

For the Sesame Dressing

Tahini

3 tablespoons

Rice vinegar

1 tablespoon

Soy sauce

1 tablespoon

Honey

1 tablespoon

Sesame oil

1 teaspoon

Preparation

Marinating the Spicy Tuna

Mix ingredients

In a bowl, mix tuna, gochujang, soy sauce, and sesame oil until well combined.

Marinate

Cover and let marinate in the refrigerator for at least 15 minutes.

Stir before serving

Stir before serving to refresh flavors.

Preparing the Vegetables

Blanch the spinach

Blanch the spinach in boiling water for 1 minute, then cool in ice water.

Be cautious when cooking spinach; overcooking can result in a soggy texture.

Season the spinach

Squeeze excess water, mix with a pinch of salt and sesame oil, and set aside.

Sauté the vegetables

Sauté zucchini, carrot, and bean sprouts separately with a little oil until just tender, seasoning with a pinch of salt.

Use a mandolin slicer for consistent vegetable sizing.

Cooking Process

Cook the Rice

Cook rice according to instructions, allow to cool.

Prepare the Eggs

Fry eggs sunny-side-up or as desired.

Assemble the Bowl

Arrange cooled rice in bowls, top with vegetables, tuna, and egg. Drizzle with dressing before serving.

Plating & Serving