Tuna Buchu Bibimbap (Bibimbap with Tuna and Chives)
A one-bowl bibimbap topped with fragrant chives, toasted tuna, and a spicy soy sauce dressing.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A simple one-bowl dish made by topping rice with tender spring chives and dry-toasted tuna flakes. A special soy sauce dressing with Cheongyang chili pepper cuts right through the rich tuna.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Canned tuna1 can (small)
- Garlic chives (buchu)50 g
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Egg2
- Cooked rice2 bowls
Bibimbap sauce
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))3 tbsp
- Soup soy sauce (guk-ganjang) (or soup soy sauce (guk-ganjang))1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1/2 tbsp
- Sugar (or green plum syrup (maesil-cheong))1 tsp
- Toasted sesame oil (or perilla oil)1 tbsp
- Toasted sesame seeds1 tbsp
- This is about a handful of tender spring garlic chives; you can prepare more to add to the bibimbap.
Steps
Prepare the ingredients
This is about a handful of tender spring garlic chives. You can prepare more to add to the bibimbap.
You will need a small can of tuna, eggs for frying that are essential for bibimbap, and Cheongyang chili pepper and red chili pepper to cut the richness of the tuna.
Prepare the tuna
Drain the tuna well in a fine-mesh strainer.
Toast it in a dry pan without adding oil to cook off the moisture. Stir-fry until the tuna turns light and crumbly like soboro.
Chop the ingredients
Cut the garlic chives into bite-sized lengths, and finely mince the Cheongyang chili pepper and red chili pepper for the sauce.
Assemble
For the bibimbap sauce, mix together the minced chili peppers, 3 tbsp regular soy sauce (jin-ganjang), 1 tbsp soup soy sauce (guk-ganjang), 1 tbsp gochugaru (Korean chili flakes), 1/2 tbsp minced garlic, 1 tsp sugar (or green plum syrup), 1 tbsp toasted sesame oil (or perilla oil), and 1 tbsp toasted sesame seeds.
If you have leftover sauce, use it on janchi guksu (banquet noodles) or add a bit of vinegar or sugar to dress fresh geotjeori (fresh kimchi salad).
Fry the eggs sunny-side up, and all your ingredients are ready.
Place cooked rice in the bottom of a bowl and top with the chives, tuna, fried egg, and a spoonful of sauce.
Ppunwife's tips
- If you have leftover sauce, use it on janchi guksu (banquet noodles) or add a bit of vinegar or sugar to dress fresh geotjeori (fresh kimchi salad).
- Adding an extra drizzle of toasted sesame oil or perilla oil right before mixing makes it taste even better.
- Instead of the soy dressing, it also pairs wonderfully with just gochujang (Korean red chili paste), or with a mayonnaise-based sauce.
FAQ
Do I use the tuna straight from the can?
Drain off the oil in a strainer first, then stir-fry it in a dry pan to cook off the moisture until crumbly before topping the bowl.
How can I use any leftover sauce?
You can serve it with janchi guksu (banquet noodles) or add a little vinegar or sugar to use as a dressing for fresh geotjeori (fresh kimchi salad).
Can I use a different sauce instead of the soy sauce dressing?
Mixing it with just gochujang (Korean red chili paste) works nicely, and pairing it with a mayonnaise-based sauce is also a great combination.
