Simple bibimbap made with canned tuna and spring vegetables with 3 sauce options. Quick, easy, and delicious!
Quick and easy bibimbap, anyone? Bibimbap is a versatile dish, and Koreans make bibimbap with just about anything – leftover side dishes, kimchi, wild mountain vegetables, etc. In spring, vibrant spring vegetables are perfect for bibimbap. I love this simple version made with some of my favorite spring vegetables and canned tuna.
The best part of it is that you don’t need to cook much. In fact, you can definitely make this dish with fresh raw vegetables only and skip the stove entirely.
Hope you enjoy this quick bibimbap recipe for a healthy spring meal!
The vegetables
In this recipe, I used asparagus, red radish, fresh green peas, carrot, and spring mix. Feel free to substitute any of the vegetables with your favorite spring vegetables or any other vegetables for that matter.
I sometimes add some Korean vegetables such as minari, buchu, and kkaennip in this bibimbap. Ramps are great as well. The photo below also includes some chopped minari, kkaennip, and ramps.
You can simply chop up the leafy vegetables and arrange them on top of the rice. For asparagus and carrots, I thinly sliced and lightly sautéed in a pan. You don’t have to cook them if you like.
The proteins
I love canned tuna for a quick addition of protein to various dishes such as tuna kimbap, tuna kimchi jjigae, tuna kimchi fried rice, and even in ssamjang. It’s a staple in my pantry. For other variations, try other canned or grilled fish or meat such as salmon and chicken. Tofu is great as well. Top it with a fried egg if you like.
Bibimbap sauce
A gochujang (red chili pepper paste) sauce is usually used in traditional bibimbap, but a soy sauce-based sauce works wonderfully well with this dish. You can make it spicy by adding gochugaru, adjust to your taste. I find fresh lemon juice is nice for this tuna bibimbap, but you can use a bit of vinegar instead or omit it.
In this recipe, I’ve included all three options for you to choose from — gochujang sauce, mild soy-based sauce, and spicy soy-based sauce.
More bibimbap recipes
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
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
For the sauce (Choose one of these three) - See note
Spicy soy-based sauce:
- 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)
Mild soy-based sauce:
- 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
Gochujang sauce
- 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
Instructions
- Mix well all the sauce ingredients of the sauce option(s) you picked and set aside.
- 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.
- 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.
- 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.
Elaine says
Next on the list is Kimchi! I’ve enjoyed two of your recipes, stir fried chicken and Bipimbap with tuna. I partially like the care you take in offering sauces for different tastes and heat tolerance. A simple search for ideas in cooking Napa cabbage led me to your site, which I’ll be visiting often. Great recipe, thank you.
Gary Kastorff says
I made this last night and it was fabulous! I didn’t know how to serve the sauce so I mixed it with the vegetables and served them over black rice. It tasted great but the presentation was not as nice as your’s. Do you normally drizzle the sauce over the veggies?
David Yohalem says
Hi. I cherish several of your recipes. Thank-you.
My question is: why is fresh ginger excluded from all the Bibimbap sauces? I often include a equal quantities of minced garlic and ginger when preparing Korean sauces. Have I been mistaken all this time?
Hyosun says
Ginger is typically not included but it can be a personal preference. Nothing wrong with adjusting the sauce the way you like. That’s the beauty of home cooking.
David A Pack says
HI HYOSUN, first time I’ve seen asparagus used by the Asian people. I was just saying I would like to see a recipe with asparagus.
Hyosun says
I have some other recipes with asparagus. Hope you check them out.
https://www.koreanbapsang.com/2015/03/asparagus-with-gochujang-sauce.html
https://www.koreanbapsang.com/2012/04/sanjeok-skewered-beef-with-asparagus.html
https://www.koreanbapsang.com/2013/04/saewu-ganghwe-spring-onion-tied-shrimp.html
sharon says
just found your site!! thank you for sharing these recipes, i hope to try some soon. i’ve been watching the Kimchi Chronicles and started searching for recipes and found your blog….found several things i’d like to try.
Hyosun Ro says
Thank you, Sharon! Hope to hear how the dishes turn out for you. Happy cooking!
Irina @ wandercrush says
Beautiful variation on bibimbap! Always a pretty dish, but the radishes make this one exceptionally so!
Hyosun Ro says
Thank you, Irina! Hope you try it.
emma stoian says
We have a similar dish in the middle east but its rice mix with less vegetables.
I would like to ask you if you have a recipe for sticky rice with beans? i saw it and the beans seem to be cooked very well with the rice that they are blended together?
Hanna Lee says
This looks fresh and healthy! Will try for sure. I love the different spin you put into traditional Korean dishes.
Can you also do one for kal guksu?
My husband and I are Korean newlyweds and needed help on how to cook Korean food for dinner. We both have been using your blog as a major tool. Love your recipes! Tried like 10 of them. Thank you!
Hyosun Ro says
Hanna – Kal guksu is on my list. Hopefully I get to it soon. So nice to hear you both cook Korean. Thanks for using my recipes!
Kevin Lynch says
This spring bibimbap sounds so good!
Hyosun Ro says
Thank you, Kevin!
Sandra Mihic says
This Spring bibimbap look fresh and delicious. I love the combination that you put together. Thank you for sharing and have a lovely day!
Hyosun Ro says
Thank you, Sandra!