This recipe was inspired by a love of seafood, spice, and eggs. Bibimbap is a Korean dish that is rice, topped with seasoned vegetables and a sauce made from gochujang (a chili pepper paste). It is traditionally served with sliced beef but there are many variations of this dish, which is what makes it so fun. The first time we made this, we used shrimp. The version with shrimp was tasty and worth a try, but grilled tuna adds something extra special to this dish. The slightly sweet, rare tuna, combined with the spicy Bibimbap sauce, tangy kimchi, crunchy vegetables, and rich egg is a spectacular blend of flavors. While this ingredient list is long, don’t be intimidated. This dish comes together quickly.
2½ cups water
1 cup brown rice (can substitute white rice)
4 tablespoons prepared gochujang
2 tablespoons sesame oil
2 tablespoons brown sugar (can substitute honey)
1 tablespoon soy sauce
2 teaspoons rice vinegar
1 teaspoon granulated garlic
1 tablespoon sesame seeds (optional)
2 portions North Pacific Albacore Tuna (6-8 ounces each)
Salt and pepper, to taste
2-4 tablespoons olive or canola oil
3 medium carrots, peeled and sliced into ¼ inch rounds
10 ounces button mushrooms, sliced
2 cups spinach
2 cups prepared kimchi
4 scallions, sliced into ¼ - ½ inch rounds
Siracha sauce, to taste (optional)
Soy sauce, to taste (optional)
Preheat the Grill
Preheat grill to 425˚ F. (Alternatively, tuna can be seared in a cast iron or other heavy skillet. If searing in skillet, skip this first step proceed to step two).
Make the Rice
In a medium saucepan over high heat, combined brown rice with 2¼ cups of the water and bring to boil. (If substituting white rice for brown rice, reduce water to 1½ cups). Reduce heat to low, cover, and cook until liquid is absorbed, about 25 minutes (15 minutes for white rice).
Prepare the Sauce
While rice is cooking, prepare the bibimbap sauce. In a bowl, combine gochujang, sesame oil, brown sugar (or honey if using), soy sauce, rice vinegar, garlic, sesame seeds (if using), and ¼ cup of water. Whisk until fully combined.
Cook the Toppings
- Bring a cast iron or other heavy skillet to high heat and add two tablespoons of oil. Add sliced carrots and stir-fry until softened but still slightly crisp, about five minutes. Remove carrots from skillet, place on a plate, and cover to keep warm. Add sliced mushrooms to same pan. Add additional oil if needed and stir-fry until browned, about five to 10 minutes. Remove mushrooms from skillet and add to plate with carrots. Recover to keep vegetables warm. Add spinach to skillet and stir-fry until just wilted, about one minute. Remove spinach from skillet, add to plate with vegetables, and recover to keep warm.
- Add one tablespoon of oil to skillet. Crack each egg into the skillet and cook until the edges are slightly crispy, about two to three minutes. Remove from skillet and cover to keep warm.
Pat tuna dry and season with salt and pepper. Sear tuna on grill quickly, about one minute per side, leaving the middle rare. (To sear tuna in a skillet, bring a skillet to high heat and add one tablespoon of olive or canola oil. Add tuna to skillet and sear quickly, about one minute per side). Slice grilled tuna into ½ to ¾ inch medallions.
Finish and Serve
To assemble the Bibimbap, add ¼ of the rice to a plate or bowl. Top rice with ¼ of the carrots, mushrooms, spinach, and ¼ cup of prepared kimchi. Add several tablespoons Bibimbap sauce (to taste), ¼ tuna, and one egg. Sprinkle with scallions and season with Siracha, soy sauce, and/or more Bibimbap sauce. Enjoy!