Easy 10-Minute Recipe Spicy Tuna Bibimbap (고추참치 비빔밥)

A one-pan, weeknight-saving rice bowl with big flavor and tiny effort. If you’ve got rice, kimchi, and one can of spicy tuna, dinner is five songs on your playlist away.

Why this recipe slaps (and why you’ll actually make it)

You know those nights when you’re starving, the sink is already full, and the idea of chopping five vegetables and whisking three sauces feels like a personal attack? This bowl is the exit ramp. It’s hot rice, punchy kimchi, and 고추참치 (gochu-chamchi)—Korea’s beloved spicy canned tuna—stir-fried for about two minutes and crowned with a runny fried egg. That yolk breaks, turns silky, and suddenly you’re eating something that tastes like you tried… when you absolutely did not.

This is student-proof, hangry-proof, and budget-friendly. No measuring twelve things. No mystery marinades. The can is already seasoned with sweet-savory heat, so the flavor balance is built in. It’s the kind of “how is this this good?” pantry meal you’ll make once and then keep in your back pocket forever.

What is 고추참치?

고추참치 (gochu-chamchi) literally means chili pepper tuna. Think Korean-style spicy canned tuna, most famously from Dongwon. The tuna is cooked in a sauce with gochujang (Korean chili paste), soy, garlic, and a little sweetness. Result: gently spicy, umami-packed tuna that’s ready to eat straight from the can or toss into fried rice, kimbap, and—today—bibimbap.

Dongwon Tuna with Hot Pepper Sauce 5.29oz (150g) × 4 Cans

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Don’t see Dongwon? Any brand labeled Korean spicy tuna works. If you can only find plain canned tuna, there’s a quick DIY swap in the FAQs below.

At a glance

• Time: 10 minutes

• Yield: 1 hearty bowl (or 2 lighter bowls)

• Skill level: Beginner

• Great for: solo meals, dorm kitchens, late nights, lazy Sundays

Ingredients (generous 1 serving)

• 1 can Korean spicy tuna (고추참치), about 150 g

• Kimchi, chopped, about 70 g (sour/aged kimchi tastes best)

• Green onion, thinly sliced (a small handful; optional but recommended)

• Egg, 1

• Cooking oil, ~1 Tbsp

• Hot cooked rice, 1–1½ cups

• Sesame seeds, a pinch

• Optional greens: lettuce, perilla leaves, baby greens, or sprouts

  
  

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Step-by-step

1. Build quick flavor. 

   Heat ~1 Tbsp oil in a pan over medium-low. Add sliced green onion; cook gently until fragrant and just golden.

   
   

   

   
   

2. Kimchi time. 

   Add chopped kimchi. Stir-fry on medium until it softens and the edges turn glossy and lightly caramelized.

   
   

   

   
   

3. Add the can. 

   Tip in the entire can of spicy tuna (sauce and all). Stir to combine and heat through—no extra seasoning needed.

   
   

   

   
   

4. Egg, please. 

   Fry an egg to your liking (runny yolk recommended).

   
   

   

   
   

5. Assemble. 

   Scoop hot rice into a bowl. Spoon over the kimchi-tuna. Top with the egg.

   
   

   

   
   

6. Finish. 

   Add a handful of fresh greens for crunch and sprinkle with sesame seeds. Mix well and dig in.

   
   

   

   
   
   
   

Tips, swaps, and spice control

• No green onion? Skip it. Still great.

• Extra veg: Stir-fry sliced onion, mushrooms, or zucchini with the kimchi.

• More heat: Add a dab of gochujang or a pinch of gochugaru (Korean red pepper flakes).

• Less heat: Rinse your kimchi briefly or use a milder brand of spicy tuna.

• Rice picks: Short-grain white is classic; day-old rice works if you warm it. Brown or mixed grains are fine.

• Gluten note: Some brands of spicy tuna and gochujang contain wheat. If needed, choose a gluten-free gochujang or use tamari in the DIY version below.

What to serve with it

Honestly, it’s a complete meal. But if you want extras: roasted seaweed sheets, a quick cucumber salad, or a miso/seaweed soup all play nice.

FAQs

Can I use regular canned tuna?

Yes. Mix a 5-oz (140 g) can of tuna with 1½ Tbsp gochujang, 1 tsp soy (or tamari), 1 tsp sugar, 1 tsp sesame oil, 1 tsp minced garlic, and 1–2 Tbsp water to loosen. Stir-fry this with the kimchi in Step 3.

Is it very spicy?

It’s medium. The egg yolk and rice mellow the heat. Sensitive to spice? Use half the can first, taste, then add more.

Can I use regular canned tuna instead of 고추참치?

Yes. Mix 1× 5-oz (140 g) tuna with 1½ Tbsp gochujang, 1 tsp soy/tamari, 1 tsp sugar, 1 tsp sesame oil, 1 tsp minced garlic, 1–2 Tbsp water, then stir-fry with the kimchi.

How spicy is it and how do I reduce heat?

Medium; dial it down by using ½ can first, rinsing very spicy kimchi, adding an extra egg or more rice, or—if doing the DIY tuna—use 1 Tbsp gochujang instead of 1½ Tbsp.

Storage & reheating

Store the cooked kimchi-tuna (without rice/egg) in an airtight container for 3 days. Reheat in a skillet or microwave. Build a fresh bowl with hot rice and a new egg for best texture.

Recommended from MyFreshDash

• How to Make Egg Spam Mayo Rice Bowl (Easy Korean Comfort Food Recipe) — creamy eggs + crispy spam over hot rice; ~20-minute comfort.

  
  

• Simple Tuna Rice Porridge — cozy 15-minute tuna juk for gentle, soothing bowls.

  
  

• What Is Gochujang? — quick ingredient guide to the red sauce you use in bibimbap.

Printable Recipe Card

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