Korean Tuna Bibimbap
Our Korean tuna bibimbap recipe features warm white rice topped with gochujang, fresh vegetables, and albacore tuna.
Ingredients
- 1 (43 oz) packet Chicken of the Sea® Wild Caught Albacore Tuna in Water
- 2 qt bean sprouts
- 2 qt spinach or bok choy
- 2 qt zucchini, julienned
- 2 qt carrot, shredded or julienned
- 2 Tbsp sesame oil
- ¾ c gochujang (Korean red chili paste)
- ½ c low-sodium soy sauce
- 1/3 c sesame oil
- ¼ c honey
- 2 ½ Tbsp rice vinegar
- 2 ½ Tbsp minced garlic
- ½ tsp chili flakes (optional)
- 1 gal cooked white or jasmine rice
- 1 qt kimchi
- 2 ½ Tbsp sesame seeds
- 1 c scallions, thinly sliced
Instructions
- Blanch bean sprouts and spinach or bok choy with salted water. Squeeze excess water; drain and set aside.
- Sauté zucchini and carrots with sesame oil and salt.
- Whisk together gochujang, soy sauce, sesame oil, honey, vinegar, garlic, and optional chili flakes. Gently fold in the drained tuna until well coated. Keep chilled until serving.
- Add 1 cup of hot rice to each serving bowl. Spoon ¼ cup of tuna mixture into the center.
- Arrange 2–3 tbsp each of spinach or bok choy, carrots, sprouts, zucchini, and ¼ cup kimchi around the tuna.
- Optional: Add soy or sugar marinated shiitake mushrooms to sautéed zucchini and carrots and sauté for 2 minutes.
- Optional: for extra protein, add a fried egg to each bowl.
