Tuna Bibimbap | Pink Wings


Bibimbap = mixed rice

I've had a couple of friends ask me in the past for a bibimbap recipe, so here it is!

There are a lot of Korean dishes that are acquired tastes. For example, not everyone will love kimchi the first time they try it, especially because of the strong smell. But there are two things that I've found most non-Koreans enjoy: Korean BBQ and bibimbap.

Great thing about Korean food is that traditional dishes are in general inherently healthy. They incorporate tons of veggies and lean meat like seafood. So this bibimbap is perfect since I've been trying to add those two things to my diet more this year. Bumble Bee tuna is my favorite protein to use because it's healthy and low-cal, and so easy and convenient. I also like to send hubby off on his trips with one of Bumble Bee's tuna pouches. They make perfect on-the-go lunches (just add crackers or such).

This recipe makes up to three (generous) servings but a lot of times I'll make the full recipe just for myself so that I can continue eating leftovers throughout the week. Then I add a bowl of miso soup on the side and it's just the perfect well-rounded meal.

I'm always collecting healthy recipe ideas. Do you have any other Bumble Bee tuna recipes you like to make??



Tuna Bibimbap
Serves 2-3

  • 2 cups short-grain rice, cooked
  • 100g spinach
  • 300g fresh bean sprouts
  • 1 medium zucchini, julienne
  • 1 cup carrots, julienne
  • 1 large (12 oz) can Bumble Bee tuna
  • 2-3 eggs
  • 2 sheets dried seaweed, cut into strips (opt.)
  • 1-1/4 tsp minced garlic, divided
  • 1/2 tsp sesame seeds
  • 1 Tbsp sesame oil, divided
  • salt
  • olive oil
For the sauce:
  • 1 tsp sugar
  • 3/4 tsp sesame seeds
  • 1/2 tsp minced garlic
  • 1/4 tsp soy sauce
  • 1/2 tsp apple cider vinegar
  • 1 tsp sesame oil
  • 3 Tbsp red pepper paste (gochujang)
  • 1 Tbsp lemon lime soda


Directions:

Fill a medium pot with water and bring to a boil. Take a large mixing bowl and fill with cold water. Once your pot is boiling, add the bean sprouts and cook 1-2 minutes. Without turning off the heat, use a slotted spoon to move the bean sprouts to the cold water bowl. Then drain and set aside in a clean bowl. Combine with 1 tsp minced garlic, 1/2 Tbsp sesame oil and salt to taste. Set aside.

Now add the spinach to the boiling water for about 30 seconds. Once cooked, turn off heat and move the spinach to the cold water bowl. Drain and use hands to squeeze excess water out of the spinach. Combine with 1/4 tsp minced garlic, 1/2 Tbsp sesame oil, 1/2 tsp sesame seeds and a pinch of salt. Set aside.

Place a frying pan over medium heat with about 1 tsp olive oil. Once warm, saute your zucchini for about 4-5 minutes until tender. Season with salt. Set aside.
Do the exact same with the carrots.
Using the same pan, cook your eggs sunny-side up. Season with salt.

Make your sauce by combining all of the ingredients. Set aside.

To assemble:

Scoop about a cup of rice into each bowl. Top with bean sprouts, spinach, zucchini, carrots, tuna, seaweed (if using), and one egg. Serve with the sauce on the side so that everyone can choose their own spice level. Mix it all up and enjoy :)
Tip: add a drizzle of sesame oil to make it extra delicious.


Sauce recipe adapted from Aeri's Kitchen. Spinach recipe adapted from My Korean Kitchen


I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.


24 comments

  1. I've always wanted to try making bibimbap. It seems so easy. I'm going to add the tuna for my husband and just do veg for me:)

    ReplyDelete
    Replies
    1. Oh yes. It's very easy and versatile. Back in college I used to do a poor man's version with cheap deli ham, whatever veggie was in the fridge (usually just carrots...) and the egg on top. And no seasoned sauce, just straight pepper paste. It wasn't nearly as good as this recipe but it got me through college and shows how much you can switch up the recipe ^^

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  2. Kimchi, Korean bbq and bibimbap! I love them all. This looks like a really great recipe too! I love how it has tuna.

    annescribblesanddoodles.blogspot.com

    ReplyDelete
  3. so good food sweety! well done. ;)
    Kiss from Italy
    Check it out my new post :http://honeyandcotton.org/new-trends-springsummer-2015/

    ReplyDelete
  4. Another great recipe! You always do an incredible job showing the recipes!
    Melanie @ meandmr.com

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  5. Ahhh I love bibimbap! Thanks for the recipe :)

    — Michelle | MXP STYLE

    ReplyDelete
    Replies
    1. Oh I know, I could eat it every day <3

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  6. You are so good at this!

    - Deniz
    www.dressedupdeniz.com

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  7. Chamchi Bibimbap, my favourite! When my husband and I lived in Korea this was I meal that we enjoyed frequently...when I wasn't eating soon-dubu jijae, my all time fav :)

    ReplyDelete
    Replies
    1. My hubby loves sundubu jjigae too, it's about the only soup he loves <3

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  8. That looks wonderful, will definitely take some time but it should be worth it!
    I'll try it))

    Tanya
    www.stripesnvibes.com

    ReplyDelete
    Replies
    1. It doesn't take as long as you think. But maybe that's because I make it so much I've become extremely efficient :)

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  9. yum! I had my first sukiyaki bibimbap the other day and it was so delicious!

    ReplyDelete
    Replies
    1. Whaaaat??? Never heard of that, that sounds amazing! I wonder if the Japanese fusion would make my hubby like it more ^^

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